Bang Bang Chicken Thighs
A spicy and flavorful dish featuring crispy chicken thighs tossed in a creamy and spicy Bang Bang sauce.
Ingredients
For the Chicken
- 6 pieces boneless, skinless chicken thighs
- 1/2 cup buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 3/4 cup cornstarch (or all-purpose flour)
- 2–3 tbsp neutral oil (for frying)
For the Sauce
- 1/2 cup mayonnaise (preferably Kewpie or full-fat)
- 1/4 cup Thai sweet chili sauce
- 1–2 tbsp sriracha (adjust to taste)
- 1 tbsp honey or maple syrup (optional for added sweetness) optional
- 1/2 unit lime juice of
- Salt and pepper, to taste
Instructions
- Marinate the Chicken: In a medium bowl, mix chicken thighs with buttermilk, garlic powder, onion powder, salt, and pepper. Let sit for at least 15 minutes (or refrigerate up to 4 hours).
- Prepare the Sauce: In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey (if using), and lime juice. Taste and adjust for sweetness or heat.
- Dredge the Chicken: Remove chicken from marinade and let the excess drip off. Dredge each thigh in cornstarch or flour, pressing gently to coat.
- Pan-Fry the Chicken: Heat oil in a large skillet over medium-high heat. Add chicken thighs and cook 4–5 minutes per side, or until golden and cooked through (internal temperature should be 165°F).
- Sauce It Up: Drizzle the Bang Bang sauce over the hot chicken or toss the chicken in the sauce to fully coat. Serve immediately with your favorite side!
Notes
Adjust the level of heat in the sauce by adding more or less sriracha to suit your preference.