Key Takeaways:
- Quick 30-minute meal with minimal prep work
- One-pan cooking means less cleanup
- Sweet-spicy sauce that’s customizable to your heat preference
- Budget-friendly main dish that serves 4 people
Why You’ll Love This Skillet Bang Bang Chicken
Ever had one of those weeknights when you need dinner on the table fast but don’t want to sacrifice flavor? This Skillet Bang Bang Chicken Thighs recipe solves that problem perfectly.
The crispy chicken thighs cook right in one pan, then get coated with a sweet-spicy sauce that’ll make your taste buds dance. Best of all? You’ll have this impressive meal ready in about 30 minutes.
Let’s make weeknight cooking exciting again with this bang bang chicken that’s so good, you might never order takeout again.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 385 |
| Protein | 28g |
| Carbohydrates | 12g |
| Fat | 24g |
| Fiber | 1g |
| Sugar | 8g |
| Sodium | 650mg |
Note: Nutrition values are estimates and may vary based on exact ingredients used.
Time Requirements
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
What You’ll Need
Ingredients
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken thighs | 2 pounds (about 8 thighs) |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Vegetable oil | 2 tablespoons |
| Mayonnaise | ¼ cup |
| Sweet chili sauce | ¼ cup |
| Sriracha sauce | 2 tablespoons (adjust to taste) |
| Honey | 1 tablespoon |
| Rice vinegar | 1 tablespoon |
| Garlic powder | ½ teaspoon |
| Green onions, sliced | 3 tablespoons |
| Sesame seeds | 1 tablespoon |
Kitchen Equipment
| Tool | Purpose |
|---|---|
| 12-inch cast iron skillet | For cooking chicken |
| Mixing bowl | For sauce preparation |
| Whisk | To combine sauce ingredients |
| Meat thermometer | To check chicken doneness |
| Tongs | For flipping chicken |
| Measuring cups and spoons | For precise measurements |
| Paper towels | For patting chicken dry |
| Cutting board | For preparing ingredients |
| Sharp knife | For trimming chicken if needed |
Possible Substitutions
- Chicken breasts can replace thighs (reduce cooking time by 2-3 minutes)
- Greek yogurt can substitute for mayonnaise for a lighter version
- Brown sugar can replace honey
- Apple cider vinegar works instead of rice vinegar
- Hot sauce can substitute for sriracha (adjust amount to taste)
Super-Detailed Step-by-Step Instructions for Beginners
Preparation Phase
- Gather all ingredients and equipment
- Take everything out of the refrigerator about 15 minutes before cooking to bring chicken closer to room temperature.
- Place all ingredients on your counter so they’re easily accessible.
- Check that you have all tools ready, especially your thermometer.
- Prepare your workspace
- Clear your countertop of unnecessary items.
- Have a clean, dry cutting board ready.
- Place your skillet on the stove but don’t turn it on yet.
- Put a plate lined with paper towels nearby for the chicken.
- Prepare the chicken thighs
- Open the chicken package over the sink to catch any juices.
- Place chicken thighs on paper towels.
- Examine each piece and trim any excess fat with kitchen shears or a sharp knife (this is optional).
- Pat each thigh thoroughly dry with fresh paper towels, pressing gently.
- Moisture will prevent browning, so make sure they’re really dry!
- Season the chicken
- Place dried chicken pieces on a clean plate or cutting board.
- Measure 1 teaspoon salt and ½ teaspoon black pepper into a small bowl.
- Mix the salt and pepper with your fingers.
- Sprinkle half the mixture evenly over the top side of all chicken pieces.
- Turn each piece over and sprinkle the remaining salt and pepper on the second side.
- Use your fingertips to gently press the seasonings into the meat.
- Make the bang bang sauce (do this while chicken rests with seasoning)
- Get a medium mixing bowl.
- Measure and add each sauce ingredient:
- First, add ¼ cup mayonnaise (that’s 4 tablespoons).
- Next, add ¼ cup sweet chili sauce.
- Then, add 2 tablespoons sriracha (use 1 tablespoon if you prefer less heat).
- Add 1 tablespoon honey (if it’s thick, warm the spoon under hot water first).
- Add 1 tablespoon rice vinegar.
- Finally, add ½ teaspoon garlic powder.
- Whisk all ingredients together using a circular motion.
- Keep whisking until the sauce is completely smooth and uniform in color.
- Set the sauce aside where you won’t knock it over.
Cooking Phase
- Prepare to cook
- Place your skillet on the stove burner.
- Turn heat to medium-high.
- Let the pan heat for about 2 minutes.
- Add 2 tablespoons vegetable oil to the pan and tilt it to coat the bottom evenly.
- Test if the pan is hot enough by sprinkling a few drops of water – they should sizzle and evaporate immediately.
- If the oil starts smoking, your pan is too hot; remove from heat for a moment and reduce to medium heat.
- Add chicken to the pan properly
- Using tongs (not fingers!), carefully place chicken thighs into the hot oil.
- Start by placing them smooth side down.
- Lower them away from you to prevent oil splashes toward your body.
- Leave at least ½ inch between each piece – don’t crowd them!
- If your pan is too small, cook in batches of 4 thighs at a time.
- Listen for a moderate sizzle sound – this is good!
- Cook the first side correctly
- Set a timer for 6 minutes.
- Do not touch, move, or peek under the chicken during this time.
- Moving the chicken too early prevents proper browning.
- You’ll know it’s progressing well when you see the edges starting to turn golden brown.
- After 6 minutes, gently lift one edge with tongs to check color – it should be deep golden brown.
- If it’s still pale, cook for 1 more minute and check again.
- Flip the chicken safely
- Once the first side is golden brown, use tongs to carefully flip each piece.
- Flip away from yourself to prevent any hot oil splatter.
- If the chicken sticks to the pan, don’t force it – wait 30 seconds more and try again.
- Properly browned chicken will release more easily from the pan.
- After flipping all pieces, set your timer for 5 minutes.
- Cook the second side thoroughly
- Let the second side cook undisturbed for the full 5 minutes.
- While waiting, get your meat thermometer ready.
- After 5 minutes, check the internal temperature by inserting the thermometer into the thickest part of the largest thigh.
- The thermometer should read 165°F for safe consumption.
- If it’s below 165°F, continue cooking for 1-minute intervals until temperature is reached.
- Be patient! Food safety is more important than speed.
- Check doneness with multiple methods
- Beyond the thermometer reading, look for these signs:
- Chicken juices should run clear, not pink.
- When cut into, the meat should be white throughout with no pink areas.
- The chicken should feel firm, not squishy, when pressed with tongs.
- If any doubt exists, continue cooking.
Finishing Phase
- Add sauce to chicken
- Turn heat down to low.
- Let the pan cool slightly for about 30 seconds.
- Pour half the prepared bang bang sauce over the chicken pieces.
- Use the back of a spoon to spread sauce evenly over each piece.
- Using tongs, gently turn each piece to coat both sides with sauce.
- Be careful not to tear the chicken as it will be very tender now.
- Let sauce warm and thicken
- Allow the sauced chicken to sit in the warm pan for 1 minute.
- The sauce will thicken slightly and become more aromatic.
- Gently move the pieces occasionally to prevent sticking.
- Do not let the sauce come to a simmer or it might separate.
- If the sauce seems too thin, it will thicken more as it cools slightly.
- Plate your dish properly
- Warm your serving plates if possible (run under hot water and dry).
- Using tongs, carefully transfer 2 chicken thighs to each plate.
- Arrange them attractively, sauce side up.
- Spoon a tablespoon of the remaining sauce over each serving.
- Place the rest of the sauce in a small bowl for those who want extra.
- Add final touches
- Thinly slice green onions (cut off roots, then slice into thin rings).
- Sprinkle sliced green onions over each serving from a height for even distribution.
- Measure 1 tablespoon sesame seeds.
- Sprinkle sesame seeds over the chicken pieces.
- These garnishes add flavor, texture, and visual appeal.
Troubleshooting Tips
Problem: Chicken is browning too quickly or burning.
Solution: Lower the heat to medium and continue cooking. If already very dark, flip sooner than the recommended time.
Problem: Oil is smoking before adding chicken.
Solution: Your pan is too hot. Remove from heat for 30 seconds, wipe out excess oil if it’s darkened, add fresh oil, and reduce heat to medium.
Problem: Sauce is too spicy.
Solution: Add more mayonnaise and honey, 1 teaspoon of each, and mix well to balance the heat.
Problem: Chicken is still pink inside after cooking time.
Solution: Continue cooking for 2-minute intervals, flipping each time, until internal temperature reaches 165°F. Cover pan with foil if outside is getting too dark.
Problem: Sauce separates or looks curdled.
Solution: Remove from heat immediately. Add 1 teaspoon cold water and whisk vigorously to re-emulsify.
Problem: Chicken is sticking badly to the pan.
Solution: Next time, ensure pan is hot before adding oil and chicken is completely dry. For now, add 2 tablespoons water to the pan, cover for 30 seconds to create steam, then gently release with spatula.
Variations & Twists
Crispy Version
Replace 1 tablespoon of the oil with sesame oil, and coat chicken in 2 tablespoons cornstarch before cooking for extra crispiness.
Asian-Inspired Twist
Add 1 tablespoon grated ginger and 1 teaspoon soy sauce to the sauce mixture.
Tropical Variation
Replace honey with pineapple juice and add ¼ cup diced pineapple as garnish.
Herb-Infused
Add 1 tablespoon chopped cilantro and 1 teaspoon lime zest to the sauce.
Storage & Reheating Instructions
Refrigeration
- Allow chicken to cool completely before storing (no more than 2 hours at room temperature).
- Store leftover chicken in an airtight container for up to 3 days.
- Keep extra sauce separate in its own container.
- Label containers with the date for food safety.
Freezing
- Freeze cooked chicken for up to 2 months in freezer-safe containers.
- Wrap each piece individually in plastic wrap, then place in a freezer bag.
- Remove as much air as possible from the container.
- Thaw overnight in refrigerator before reheating.
- Note: Sauce may separate after freezing.
Reheating
- Microwave Method:
- Place 1-2 chicken thighs on a microwave-safe plate.
- Cover with a damp paper towel to prevent drying out.
- Heat on 70% power for 1 minute, then in 30-second intervals until heated through.
- Let rest for 1 minute before serving.
- Skillet Method:
- Heat skillet over medium-low heat.
- Add 1 tablespoon water to the pan.
- Place chicken pieces in pan, leaving space between them.
- Cover with a lid.
- Heat for 5-6 minutes, flipping halfway through.
- Check temperature reaches at least 165°F.
- Oven Method:
- Preheat oven to 325°F.
- Place chicken on a baking sheet.
- Wrap loosely with aluminum foil to prevent drying.
- Heat for 10-15 minutes until internal temperature reaches 165°F.
- For crispier texture, remove foil for the last 2 minutes.
Safety Notes & Tips
- Food Safety: Always wash hands thoroughly with soap and warm water for 20 seconds before and after handling raw chicken.
- Cross-Contamination: Use separate cutting boards and utensils for raw chicken, and sanitize all surfaces after preparation.
- Temperature Rule: Chicken must reach 165°F internal temperature to be safe to eat.
- Hot Oil Warning: Be careful when adding chicken to hot oil to prevent splatter burns. Use long tongs and place away from your body.
- Cooling Times: Never leave cooked chicken at room temperature for more than 2 hours (1 hour if above 90°F).
- Allergen Alert: This recipe contains eggs (mayonnaise) and sesame seeds, which are common allergens.
Pro Tips for Success
- Chicken Selection: Choose thighs that are similar in size and thickness for even cooking.
- Pan Choice: Cast iron works best for even heat retention, but any heavy-bottomed skillet will work.
- Sauce Consistency: If sauce is too thick, add 1 teaspoon water at a time until desired consistency.
- Temperature Control: Medium-high heat is key – too low and chicken won’t brown, too high and it will burn before cooking through.
- Maximum Flavor: For deeper flavor, marinate chicken in 2 tablespoons of the sauce for 30 minutes before cooking.
- Oil Test: If you’re unsure if your pan is hot enough, drop a tiny piece of bread in the oil – it should turn golden in about 60 seconds.
- Serving Suggestion: Pair with steamed rice and quick-pickled vegetables for a complete meal.
- Meal Prep: Double the recipe and use leftovers for Asian-inspired wraps or salads the next day.
Enjoy your homemade Skillet Bang Bang Chicken Thighs! This easy recipe transforms simple ingredients into a meal worth sharing with family and friends.
