Name: Skillet Bang Bang Chicken Thighs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5–2 pounds boneless skinless chicken thighs, trimmed and patted dry; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika or sweet paprika; 2 tablespoons cornstarch or arrowroot starch; 2 tablespoons neutral oil (avocado, canola, or light olive oil); 1/2 cup mayonnaise; 1/4 cup sweet chili sauce; 1–2 tablespoons sriracha or other hot sauce, to taste; 1 tablespoon honey or maple syrup; 1 tablespoon rice vinegar or apple cider vinegar; 1 teaspoon soy sauce or tamari; 1 clove garlic, very finely minced or grated; 1–2 tablespoons water, to thin the sauce as needed; 2 green onions, thinly sliced; 1 teaspoon toasted sesame seeds; lime wedges, optional

Skillet Bang Bang Chicken Thighs Recipe hits that sweet, spicy, tangy spot with juicy chicken and a sticky, creamy sauce that clings to every bite. It works perfectly for busy weeknights, meal prep fans, and anyone who wants big restaurant-style flavor in about 35 minutes. I tested this on my picky sibling, and they stopped mid-bite to ask for the recipe, so I knew it earned a permanent spot in my rotation.

Why Skillet Bang Bang Chicken Thighs Recipe Is Worth It

This skillet bang bang chicken thighs recipe packs crisp-edged, juicy chicken with a creamy, spicy, slightly sweet sauce that tastes like takeout in the best way. You cook everything in one pan, so cleanup stays easy and the sauce picks up all those browned bits from the chicken.

The recipe uses simple pantry staples like mayo, hot sauce, and cornstarch, so you probably own most of what you need already. It scales easily, works for meal prep, and tastes great over rice, noodles, or a pile of crunchy slaw.

“This skillet bang bang chicken tastes like a restaurant special but comes together in one pan on a weeknight. ★★★★★”

Ingredients You Need

Chicken

1.5 to 2 pounds boneless skinless chicken thighs, trimmed and patted dry
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika or sweet paprika
2 tablespoons cornstarch or arrowroot starch for a lighter coating
2 tablespoons neutral oil (avocado, canola, or light olive oil) for searing

I like boneless skinless thighs because they stay juicy and handle high heat well. You can use boneless skinless chicken breasts, but slice them into thin cutlets so they cook evenly and stay tender.

Bang Bang Sauce

1/2 cup mayonnaise (Kewpie or Hellmann’s both work great)
1/4 cup sweet chili sauce (Thai-style bottled sauce from the Asian aisle)
1 to 2 tablespoons sriracha or other hot sauce, to taste
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon soy sauce or tamari (for gluten-free)
1 clove garlic, very finely minced or grated
1 to 2 tablespoons water, to thin the sauce as needed

Use full-fat mayo for the best texture and flavor. Light mayo works, but the sauce turns slightly thinner, so add water slowly.

Garnishes

2 green onions, thinly sliced
1 teaspoon toasted sesame seeds
Lime wedges, optional but tasty

Pantry Shortcuts & Notes

Use pre-minced garlic from a jar if you want to save time.
Use bottled lime juice if fresh limes feel like too much effort on a weeknight.
Use frozen cooked rice or microwave rice packets for a fast base.

Equipment List

Large heavy skillet (cast iron or stainless steel holds heat best)
Tongs or a spatula
Small mixing bowl for the sauce
Whisk or fork
Cutting board and sharp knife
Measuring spoons and cups

Quick Tips & substitutions

Pat the chicken very dry so the cornstarch sticks and the thighs brown nicely.
Cut large thighs in half so they cook evenly and finish at the same time.
Heat the skillet until the oil shimmers before you add the chicken so you get a good sear.
Do not overcrowd the pan; cook in two batches if the thighs touch too much.
Use Greek yogurt in place of half the mayo for a lighter sauce with extra tang.
Swap sriracha with gochujang or chili garlic sauce if you want deeper heat.
Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
Use chicken breasts or turkey cutlets if you prefer leaner meat, but watch the cook time closely.
Add a splash of water or chicken broth if the sauce looks too thick in the skillet.
Taste the sauce before you add it to the pan and adjust heat, sweetness, or tang to your preference.

How to Make Skillet Bang Bang Chicken Thighs Recipe

Mix the Bang Bang Sauce

Add mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, soy sauce, and minced garlic to a small bowl.
Whisk until the sauce looks smooth and creamy.
Add 1 tablespoon of water and whisk again, then check the consistency.
Add another splash of water if you want a thinner, pourable sauce that coats the chicken easily.

Season and Coat the Chicken

Place the chicken thighs on a cutting board and trim any large pieces of fat.
Sprinkle the thighs with salt, pepper, garlic powder, onion powder, and paprika on both sides.
Add the cornstarch to a shallow bowl and lightly dredge each thigh, shaking off extra starch.
Set the coated thighs on a plate while you heat the skillet.

Sear the Chicken

Heat the skillet over medium-high heat and add the oil.
Wait until the oil shimmers and a tiny pinch of cornstarch sizzles when it hits the pan.
Lay the chicken thighs in the skillet in a single layer, smooth side down.
Cook the first side for 4 to 6 minutes without moving them so a golden crust forms.

Finish Cooking the Chicken

Flip the thighs with tongs and cook the second side for another 4 to 6 minutes.
Check the internal temperature with an instant-read thermometer and aim for 165°F in the thickest part.
If the thighs brown too quickly, lower the heat to medium so they cook through without burning.
Transfer the cooked thighs to a plate and tent loosely with foil while you handle the sauce.

Coat with Bang Bang Sauce

Lower the heat to medium-low and let the skillet cool for a minute so the sauce does not scorch.
Add half of the bang bang sauce to the skillet and stir it into the browned bits.
Add the chicken thighs back to the skillet and turn them in the sauce so every piece gets coated.
Spoon extra sauce over the top and let the chicken simmer in the sauce for 1 to 2 minutes so the flavors meld.

Garnish and Serve

Turn off the heat and sprinkle sliced green onions and sesame seeds over the chicken.
Squeeze a little lime juice over the top if you like extra brightness.
Serve the skillet bang bang chicken thighs over rice, noodles, or shredded cabbage.
Drizzle any remaining sauce from the bowl over individual portions at the table.

Recipe Variations

Gluten-free: Use tamari or coconut aminos instead of soy sauce and confirm your sweet chili sauce lists gluten-free on the label.
Lower carb: Cut the honey in half or skip it, and serve the chicken over cauliflower rice or zucchini noodles.
Extra spicy: Add crushed red pepper flakes or a spoonful of chili crisp to the sauce.
Extra tangy: Increase the rice vinegar and add a squeeze of lime juice to the sauce.
Dairy-free: Use a dairy-free mayo brand and keep all other ingredients the same.
Veggie boost: Add quick-cooking vegetables like snap peas, bell peppers, or shredded carrots to the skillet during the last few minutes.
Crispy version: Sear the chicken, then finish under the broiler for 2 to 3 minutes for extra browned edges before saucing.

Ways to Serve Skillet Bang Bang Chicken Thighs Recipe

Spoon over steamed jasmine rice with a side of roasted broccoli or green beans.
Serve on top of shredded cabbage or bagged coleslaw mix for a quick rice bowl alternative.
Tuck sliced chicken into warm tortillas with lettuce and cucumber for bang bang tacos.
Serve over rice noodles with sliced cucumbers, carrots, and cilantro for a simple bowl.
Pair with garlic mashed potatoes and a crisp side salad for a comfort-food plate.
Serve with quinoa and roasted Brussels sprouts for a meal prep lunch box.

Storage Success

Store leftover skillet bang bang chicken thighs in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over low heat with a splash of water so the sauce loosens and the chicken stays tender. You can freeze the cooked chicken with sauce for up to 2 months, then thaw overnight in the fridge before reheating. If the sauce looks a bit thick after chilling, whisk in a spoonful of water or broth until it turns silky again.