Bang Bang Chicken Thighs Recipe

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Juicy, flavorful, and irresistibly creamy—Bang Bang Chicken Thighs are the ultimate comfort food with a spicy kick. This dish features perfectly seared chicken thighs coated in a luscious, tangy-sweet Bang Bang sauce, all served over fluffy white rice. The sauce is the star here, blending creamy mayonnaise, sriracha, sweet chili sauce, and a splash of honey for that perfect balance of heat and sweetness.

Whether you’re whipping this up for a quick weeknight dinner or impressing guests at a casual get-together, Bang Bang Chicken Thighs are a crowd-pleaser. Every bite bursts with bold flavor and a satisfying texture. Plus, it’s a one-pan wonder that’s easy to make but tastes like something straight from your favorite restaurant.

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Ingredients for this Bang Bang Chicken Thighs Recipe

• 4 boneless, skinless chicken thighs
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1 cup cooked white rice (for serving)
• 2 tablespoons chopped green onions (for garnish)

For the Bang Bang Sauce:

• ¼ cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha (adjust for spice level)
• 1 teaspoon honey
• 1 teaspoon rice vinegar (optional for tang)

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Step 1: Prepare the Bang Bang Sauce

In a small mixing bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar (if using). Mix until the sauce is smooth and creamy. Taste and adjust spice or sweetness as desired. Set the sauce aside.

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Step 2: Season and Sear the Chicken

Pat the chicken thighs dry with paper towels, then season both sides with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs to the pan, smooth side down. Cook for 4–5 minutes on each side or until nicely browned and fully cooked through (internal temp should reach 165°F or 74°C).

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Step 3: Coat with Bang Bang Sauce

Once the chicken is cooked, reduce the heat to low. Spoon or pour the prepared Bang Bang sauce over the thighs. Use tongs or a spoon to turn and coat each piece evenly in the sauce. Let the chicken simmer for an additional 1–2 minutes so the sauce slightly thickens and clings to the meat.

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Step 4: Serve

Plate the chicken thighs over warm, fluffy white rice. Drizzle any remaining sauce from the pan on top. Sprinkle chopped green onions over everything for a fresh, vibrant finish. Serve immediately while hot and saucy.

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Estimated Nutrition

Per serving (1 chicken thigh with sauce and ½ cup rice):

• Calories: 410
• Protein: 25g
• Carbohydrates: 28g
• Fat: 22g
• Saturated Fat: 4g
• Sugar: 9g
• Sodium: 580mg
• Fiber: 1g

Note: Nutrition values are approximate and may vary depending on specific ingredients used.

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Frequently Asked Questions

What cut of chicken works best for Bang Bang Chicken?

Boneless, skinless chicken thighs are ideal for their juicy texture and bold flavor. However, chicken breasts can be used if sliced thinly to maintain tenderness.

Can I make this recipe ahead of time?

Yes! You can sear the chicken and make the sauce in advance. Store them separately and reheat just before serving to keep the texture fresh.

Is this dish spicy?

It has a mild to medium spice level. To adjust, use less sriracha for a milder taste or more if you like it hot.

What’s a good substitute for sweet chili sauce?

You can mix a bit of honey with hot sauce or use a spicy apricot jam in a pinch.

Is this dish gluten-free?

It can be! Just make sure your sriracha and sweet chili sauce are certified gluten-free, and serve with gluten-free rice.

Can I bake the chicken instead of searing it?

Absolutely. Bake at 400°F (200°C) for 20–25 minutes or until the internal temperature hits 165°F. Add the sauce after baking.

What sides go well with this?

Steamed broccoli, sautéed green beans, or a fresh cucumber salad pair wonderfully. You can also swap rice for quinoa or cauliflower rice.

Can I double the recipe?

Yes, this recipe doubles easily—just make sure not to overcrowd the pan when searing. Cook in batches if needed.

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