Description
Juicy, crispy chicken thighs coated in a sweet, spicy, and creamy Bang Bang sauce. This dish is easy to make, packed with flavor, and perfect for a quick dinner. Serve it with rice, roasted veggies, or a fresh salad!
Ingredients
Units
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For the Chicken:
- 6 boneless, skinless chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 cup cornstarch (or all-purpose flour)
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 2 tbsp olive oil (for frying)
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp Sriracha (adjust for spice level)
- 1 tbsp honey
- 1 tsp rice vinegar
- 1 tsp garlic powder
Instructions
- Prepare the Chicken – Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, garlic powder, and smoked paprika.
- Coat the Chicken – Place cornstarch in one bowl, beaten eggs in another, and panko breadcrumbs in a third. Dredge each chicken thigh in cornstarch, dip into the eggs, then coat with panko breadcrumbs, pressing gently to adhere.
- Cook the Chicken – Heat olive oil in a large skillet over medium heat. Cook the chicken for about 5 minutes per side until golden brown and crispy, and the internal temperature reaches 165°F (75°C). Transfer to a plate lined with paper towels.
- Make the Sauce – In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and garlic powder until smooth.
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- Assemble and Serve – Drizzle or toss the crispy chicken thighs in the Bang Bang sauce. Garnish with chopped green onions and sesame seeds if desired. Serve hot with your favorite sides
Notes
- For a healthier option, bake the chicken at 400°F (200°C) for 25 minutes, flipping halfway, or air-fry at 375°F (190°C) for 15 minutes.
- Swap out mayo for Greek yogurt for a lighter sauce.
- Adjust Sriracha to control spice level.