Ingredients
For the Chicken:
- 4 boneless, skinless chicken thighs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ cup cornstarch (for extra crispiness)
- 2 tablespoons vegetable oil (for searing)
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tablespoons Thai sweet chili sauce
- 1 tablespoon sriracha (adjust for spice preference)
- 1 teaspoon honey
- 1 teaspoon lime juice
For Garnish:
- 1 tablespoon chopped green onions
- 1 teaspoon sesame seeds
- Lime wedges (for serving)
Instructions
Pat the chicken thighs dry with a paper towel. Season both sides with salt, pepper, paprika, and garlic powder. The seasoning will enhance the flavor and create a beautiful crust when seared.
Lightly dredge the chicken thighs in cornstarch, shaking off any excess. This step gives the chicken a crispy, golden-brown texture when cooked in the skillet.
Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down (even if they’re skinless, one side will get crispier).
Sear for 5-7 minutes per side until golden brown and crispy. Reduce the heat to medium-low and continue cooking for another 5 minutes, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and set it aside.
In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy. Adjust the spice level by adding more or less sriracha.
Return the cooked chicken to the skillet. Pour the Bang Bang sauce over the chicken and toss gently to coat. Let it simmer for 2-3 minutes to warm the sauce and allow the flavors to meld.
Remove from heat and garnish with chopped green onions, sesame seeds, and a squeeze of fresh lime juice. Serve immediately with your favorite sides, such as rice, noodles, or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 480
- Sugar: 8g
- Fat: 32g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 38g