Skillet Bang Bang Chicken Thighs – Crispy, Flavor-Packed Comfort Food
Crispy, golden chicken thighs glazed with a tangy, no-alcohol sauce. The cornstarch crust and bold flavor trio of mayonnaise, sweet chili sauce, and sriracha create restaurant-quality comfort food.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Modern American
Ingredients
Boneless chicken thighs (600g/1.3 lbs, skinless)
Coarse cornstarch (1 tbsp/15g)
Low-sodium soy sauce (1 tbsp/15ml)
Light olive oil (1 tbsp/15ml)
Mayonnaise (1/2 cup/120g, full-fat)
Alcohol-free sweet chili sauce (1/4 cup/60ml)
Sriracha (1 tbsp/15ml)
Instructions
Pat chicken thighs dry with paper towels. Excess moisture inhibits browning
In a mixing bowl, toss thighs with cornstarch and soy sauce until fully coated
Heat olive oil in a 12-inch cast-iron skillet over medium-high (400°F/200°C)
Add chicken thighs skin-side down. Sear 6-7 minutes per side or until golden and crispy
Transfer to a plate with a wire rack to air dry
In the same skillet, mix mayonnaise, sweet chili sauce, and sriracha until smooth
Return cooked chicken thighs to the skillet. Toss to coat in the sauce until evenly glazed
Serve warm
Notes
Adjust sriracha to taste (up to 2 tbsp for extra heat)
For extra crispiness, air-dry thighs on a wire rack after searing
Use a non-stick skillet if cast iron isn’t available
Store leftovers in airtight containers for 2-3 days