If you love bold, irresistible flavors and crispy, juicy chicken all in one bite, you are going to adore this Skillet Bang Bang Chicken Thighs Recipe. This dish pairs a perfectly crunchy coating with a luscious, spicy-sweet sauce that clings to every morsel, delivering a satisfying kick of flavor that keeps you coming back for more. It’s the kind of meal that feels both comforting and exciting, perfect for weekday dinners or sharing with friends on a casual night in. Trust me, once you try these chicken thighs, you’ll want to make them a staple in your cooking lineup.
Ingredients You’ll Need
The magic behind these Skillet Bang Bang Chicken Thighs starts with simple, pantry-friendly ingredients that work together to build layers of texture and flavor. Each item holds its own, from the creamy mayo in the sauce to the perfectly seasoned flour and panko that ensure that golden crunch.
- Mayonnaise: Creates a creamy, tangy base for the Bang Bang sauce that’s rich and luscious.
- Thai Sweet Chili Sauce: Adds a sweet heat that is signature to Bang Bang flavors and balances the spice perfectly.
- Sriracha: For a controlled kick of heat, tune it up or down to suit your heat preference.
- Honey: Deepens the sauce’s sweetness and marries the spicy and creamy elements beautifully.
- Boneless Skinless Chicken Tenderloins: These cook quickly and stay juicy — perfect for soaking up all that saucy goodness.
- Buttermilk: Tenderizes the chicken and helps the batter stick for a crispy crust.
- All-Purpose Flour: Forms the base of the batter coating along with cornstarch for extra crunch.
- Cornstarch: Essential for crispy, light breading that won’t turn soggy under the sauce.
- Egg: Binds the batter ingredients so the coating clings perfectly to each piece of chicken.
- Garlic Powder, Kosher Salt, Black Pepper, Cayenne: These spices season both batter and sauce, layering the flavor.
- Plain Panko Breadcrumbs: The secret to that super crunchy, irresistible crust.
- Canola Oil: Ideal for frying due to its high smoke point and neutral flavor.
- Chopped Parsley: Brightens the finished dish with fresh color and a mild herbal note.
How to Make Skillet Bang Bang Chicken Thighs Recipe
Step 1: Prepare the Bang Bang Sauce
Start by whisking together mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a small bowl. This smooth, creamy sauce is where the magic happens—its balance of spicy, sweet, and tangy flavors will coat the chicken perfectly when it’s time to toss everything together.
Step 2: Marinate and Batter the Chicken
In a separate bowl, mix buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and optional cayenne pepper. This batter is crucial; the buttermilk tenderizes the chicken while the flour and cornstarch combo ensures the coating crisps up beautifully. Toss your chicken tenderloins in this mixture until each piece is thoroughly coated.
Step 3: Coat the Chicken with Panko Breadcrumbs
Next, lay out your panko breadcrumbs on a plate. One at a time, gently shake off any excess batter from each chicken piece, then press it into the breadcrumbs, making sure to cover every inch. This step guarantees that satisfyingly crunchy texture we all crave.
Step 4: Heat the Oil in Your Skillet
Pour about an inch of canola oil into a large skillet and heat it over medium-high heat until it reaches 365°F (185°C). This hot oil is key for frying your chicken to perfection with a crisp, golden crust.
Step 5: Fry the Chicken to Golden Perfection
Carefully place the coated chicken tenders into the hot oil in batches to avoid overcrowding. Fry each piece for about 2 to 3 minutes on each side until it’s beautifully browned and cooked through (internal temperature should hit 165°F/75°C). Drain on paper towels to remove any excess oil.
Step 6: Toss and Serve
While the chicken is still warm, toss it generously with the Bang Bang sauce you made earlier. Finish with a sprinkle of chopped parsley for a fresh pop of color and flavor. Your Skillet Bang Bang Chicken Thighs are now ready to wow your tastebuds!
How to Serve Skillet Bang Bang Chicken Thighs Recipe
Garnishes
Fresh chopped parsley is the classic garnish that adds a lovely herbaceous touch and a vibrant green hue, making every bite feel fresh. You can also add thinly sliced green onions or a sprinkle of toasted sesame seeds for an extra layer of taste and texture.
Side Dishes
This dish pairs wonderfully with crisp salads, steamed jasmine rice, or even creamy mashed potatoes to balance out the spicy richness of the sauce. For a lighter option, consider serving alongside roasted vegetables or a crunchy coleslaw.
Creative Ways to Present
Make your meal a feast for the eyes by arranging the chicken thighs over a bed of fluffy rice or draped on top of a vibrant noodle bowl with fresh veggies. You can also skewer the chicken pieces for a fun finger-food option at parties or game day gatherings.
Make Ahead and Storage
Storing Leftovers
Cool your leftover Skillet Bang Bang Chicken Thighs completely before storing them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making them perfect for quick lunches or dinner the next day.
Freezing
If you want to enjoy this dish later, freezing is a great option. Place your cooked and cooled chicken thighs in a freezer-safe container or bag, separated by parchment paper to avoid sticking. They can be frozen for up to 1 month without losing that delicious flavor and texture.
Reheating
To reheat, gently warm the chicken in a 350°F (175°C) oven for about 10-15 minutes until heated through. This method helps revive the crispiness better than a microwave. If you’ve frozen the chicken, allow it to thaw overnight in the fridge before reheating.
FAQs
Can I use chicken thighs instead of tenderloins?
Absolutely! Boneless, skinless chicken thighs work great if you prefer darker meat—they’re juicy and flavorful but may require slightly longer cooking times. Just adjust accordingly and check the internal temperature.
Is it necessary to use buttermilk in the batter?
While buttermilk isn’t mandatory, it helps tenderize the chicken and allows the batter to cling better, resulting in a moister, crunchier bite. If you don’t have buttermilk, you can substitute with milk mixed with a tablespoon of lemon juice or vinegar.
How spicy is the Skillet Bang Bang Chicken Thighs Recipe?
The spice level is moderate and can be adjusted easily by adding more or less Sriracha and cayenne pepper in the batter and sauce. It’s designed to have a nice kick without overwhelming your palate.
Can I bake the chicken instead of frying?
For a healthier twist, you can bake the coated chicken on a wire rack at 425°F (220°C) for 20-25 minutes until crispy. Just keep in mind frying gives you that signature crunch and golden color that’s hard to beat.
What can I use instead of Thai sweet chili sauce?
If you can’t find Thai sweet chili sauce, try mixing sweet chili paste with a bit of honey or sugar and some rice vinegar for tang. This homemade combo can get you close to the signature bang bang flavor.
Final Thoughts
If you’ve been searching for the ultimate crowd-pleasing dish that combines crispy, tender chicken and a sauce bursting with sweet and spicy goodness, the Skillet Bang Bang Chicken Thighs Recipe is your new best friend in the kitchen. It’s straightforward, satisfying, and sure to make any meal unforgettable. Give it a go—you won’t regret it!
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Skillet Bang Bang Chicken Thighs Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Thai-American Fusion
Description
Skillet Bang Bang Chicken Thighs feature juicy, tender chicken tenders coated in a crispy panko crust, fried to golden perfection and tossed in a creamy, spicy, and sweet Bang Bang sauce. This delicious recipe combines bold Thai flavors with an easy skillet cooking method, perfect for a flavorful weeknight dinner.
Ingredients
Bang Bang Sauce
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha (or more to taste)
- 2 tablespoons honey
Chicken and Coating
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup (245 g) buttermilk
- ¾ cup (94 g) all-purpose flour
- ½ cup (64 g) cornstarch
- 1 large egg (room temperature)
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- â…› teaspoon cayenne pepper (optional)
- 2 cups (216 g) plain panko breadcrumbs
- Canola oil (for frying)
Garnish
- Chopped parsley (for garnish)
Instructions
- Prepare the Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until smooth and set aside to let the flavors meld.
- Make the Batter and Marinate Chicken: In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper if using. Add the chicken tenderloins and toss to coat thoroughly in the batter mixture.
- Coat Chicken with Panko: Pour the panko breadcrumbs onto a shallow plate. Remove each chicken piece from the batter, letting excess drip off, then dredge thoroughly in panko, pressing gently so the coating adheres. Place coated chicken pieces on a clean plate.
- Heat Oil for Frying: In a large skillet, pour enough canola oil to reach about 1 inch deep. Heat the oil over medium-high heat until it reaches 365°F (185°C), perfect for frying.
- Fry the Chicken: Working in batches to avoid overcrowding, carefully add the chicken pieces to the hot oil. Fry each side for about 2 to 3 minutes or until golden brown and the internal temperature hits 165°F (75°C). Remove and transfer to a paper towel-lined plate to drain excess oil.
- Toss with Bang Bang Sauce and Serve: Place the fried chicken into a large bowl, toss gently with the prepared Bang Bang sauce until evenly coated. Transfer to a serving plate, garnish with chopped parsley, and serve warm.
Notes
- Make sure the oil temperature stays consistent at 365°F to achieve a crispy crust without absorbing excess oil.
- Working in batches prevents the oil temperature from dropping and ensures even frying.
- Use a thermometer to check the chicken’s internal temperature for safety and juiciness.
- Adjust Sriracha amount to taste if you prefer more or less heat in your Bang Bang sauce.
- Can substitute chicken thighs cut into strips if chicken tenderloins are not available.
