Description
This Spicy Crispy Skillet Bang Bang Chicken Thighs recipe delivers perfectly golden, crispy skin and juicy meat, coated in a spicy, creamy Thai-inspired sauce. Made quickly on the stovetop, this flavorful dish balances heat, tanginess, and crunch, making it a fantastic meal for anyone craving a bold and satisfying chicken dish.
Ingredients
Scale
Chicken
- 2 pounds chicken thighs (bone-in and skin-on)
- 1 teaspoon salt
- 1/2 teaspoon black pepper (freshly ground is best)
- 1 cup all-purpose flour
- 1/4 cup vegetable oil (can substitute with canola oil)
- 1 teaspoon garlic powder
Sauce & Garnish
- 1/2 cup Thai chili sauce
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 2 tablespoons chopped green onions (for garnish)
Instructions
- Season the Chicken: Generously sprinkle salt and black pepper over the chicken thighs, ensuring an even coating to enhance the flavor and create a mouthwatering taste.
- Dredge in Flour: Dredge each seasoned thigh in all-purpose flour, shaking off any excess to prepare for crispy cooking.
- Heat the Oil: Pour vegetable oil into a large skillet and heat over medium-high until shimmering, indicating it’s ready for frying.
- Cook Chicken Skin-Side Down: Carefully place the coated chicken thighs in the hot skillet, skin-side down. Cook for 7-8 minutes or until the skin is golden brown and crispy.
- Flip and Finish Cooking: Using tongs, turn the thighs over gently and cook for another 7-8 minutes until fully cooked and the internal temperature reaches 165°F.
- Prepare the Bang Bang Sauce: In a small bowl, whisk together Thai chili sauce, mayonnaise, and lime juice until smooth and creamy.
- Apply Sauce: Once the chicken is cooked, drizzle the bang bang sauce over the crispy thighs while they’re still hot to allow the sauce to meld with the crispy skin.
- Garnish and Serve: Sprinkle chopped green onions on top for a fresh, crunchy contrast and serve immediately for best texture and flavor.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and crispiness.
- Ensure the skillet and oil are hot before adding the chicken to achieve a crispy skin without sticking.
- Adjust the amount of Thai chili sauce in the sauce to control the spice level.
- Check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F for safe consumption.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet to retain crispiness.
