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Skillet Bang Bang Chicken Thighs

A delightful dish blending Southern comfort with Asian-inspired flavors, featuring crispy chicken thighs coated in a sweet and spicy creamy sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken Preparation
  • 6 pieces boneless, skinless chicken thighs For juicy, tender meat.
  • 1/2 cup buttermilk Essential for flavor and tenderness.
  • 1 tsp garlic powder Adds savory depth.
  • 1 tsp onion powder Enhances the overall flavor.
  • to taste salt and pepper Seasoning is crucial.
Coating and Frying
  • 3/4 cup cornstarch or all-purpose flour For a crispy coating.
  • 2-3 tbsp oil For pan-frying (canola or vegetable oil is recommended).
Sauce
  • 1/2 cup mayonnaise (preferably Kewpie or full-fat) Provides creaminess.
  • 1/4 cup Thai sweet chili sauce The perfect blend of sweet heat.
  • 1-2 tbsp sriracha Add heat to your liking.
  • 1 tbsp honey or maple syrup (optional) Sweet point of balance.
Garnish
  • chopped green onions For garnish.
  • sesame seeds Adds nutty crunch.

Method
 

Marinate the Chicken
  1. Combine the chicken thighs with buttermilk, garlic powder, onion powder, salt, and pepper in a bowl. Mix well and marinate for at least 15 minutes.
Make the Sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a separate bowl and set aside.
Coat the Chicken
  1. Remove the chicken from the marinade, letting the excess drip off, and dredge each piece in cornstarch or flour, pressing to adhere.
Pan-Fry to Perfection
  1. Heat oil in a skillet over medium-high heat. Add the chicken thighs and cook for 4-5 minutes per side until golden and crispy, reaching an internal temperature of 165°F.
Add the Sauce
  1. Drizzle sauce over chicken or toss to coat. Finish with chopped green onions and sesame seeds as desired. Serve hot.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Marinate the chicken a day in advance for deeper flavor.