Skillet Bang Bang Chicken Thighs served on a plate with garnish

I make this one when I want something quick, saucy, and a little bit spicy without a lot of fuss. Skillet Bang Bang Chicken Thighs work on weeknights because they come together fast and feel like comfort food.

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If you enjoy an easy chicken dinner, try this alongside a simple roasted veg or something you already trust, like my go-to baked chicken thighs recipe. It keeps dinner simple, which is the whole point.

Why This Is a Recipe You’ll Keep

This dish hits the sweet spot between fast and satisfying. The thighs brown nicely in a hot pan. Then a creamy, sweet-spicy sauce gets tossed in and clings to each piece. Kids like it. Partners do too. And yes, it works for leftovers.

Most days you want a recipe that doesn’t ask for a lot. This one uses pantry basics and a small jar of sweet chili sauce. That’s it. No long marinating. No sneaky ingredients.

Also, if you ever want a bowl version with rice and veggies, there’s a simple take on that too: check this bang bang chicken bowl recipe for ideas.

How This Dish Comes Together

Heat. Brown. Mix a quick sauce. Toss. Eat. Really.

Start with hot oil. Brown the thighs until they get a good color. The sauce is just mayo, sweet chili sauce, and a dash of sriracha. Drizzle it in, let it warm, and the sauce gets glossy and clingy. That’s where the flavor lives.

Here’s the thing don’t overthink it. If the pan runs dry, add a splash of water. If you like more heat, nudge the sriracha up. Small moves make a big difference.

Ingredients You’ll Need

4 chicken thighs
2 tablespoons vegetable oil
1/4 cup mayonnaise
1 tablespoon sweet chili sauce
1 teaspoon sriracha (adjust to taste)
1 teaspoon garlic powder
Salt and pepper to taste
Chopped green onions for garnish

Everything is easy to find. No special shopping trip required.

Making the Dish Step-by-Step Instructions

Heat vegetable oil in a skillet over medium heat.
Season chicken thighs with salt, pepper, and garlic powder.
Place chicken thighs in the skillet and cook until golden brown and cooked through, about 5-7 minutes per side.
In a bowl, mix together mayonnaise, sweet chili sauce, and sriracha to make the sauce.
Once chicken is cooked, pour the sauce over the chicken in the skillet.
Toss to coat and cook for an additional 1-2 minutes.
Garnish with chopped green onions before serving. Enjoy!

If your thighs are on the thicker side, give them an extra minute or two per side. Use a splatter guard if your pan gets loud. And yes, taste the sauce before you tip it over the chicken, adjust the sriracha if you want it hotter.

How We Like to Serve It

Serve it straight from the pan. No fancy plate needed. A bowl of steamed rice soaks up the sauce. Or scoop it over simple buttered noodles. I often add a side of quick cucumber salad or steamed broccoli.

For a light meal, a green salad and warm bread do nicely. For a fuller plate, roast some potatoes while the chicken cooks. If you want a skewer-style option for a cookout, the flavors are close to my bang-bang chicken skewers, which is handy to know.

Saving What’s Left

Cool the chicken on the counter for a few minutes, then refrigerate in an airtight container. It keeps well for 3–4 days. Reheat gently in a skillet over low heat so the sauce doesn’t break. Add a splash of water or a little oil if it looks dry.

If you freeze it, do so without the green onions. Wrap tightly and use within 2 months for best texture. Thaw overnight in the fridge before reheating.

Small Kitchen Tricks From Experience

Pat thighs dry. They brown better that way. Seriously this matters.
Use a heavy skillet if you have one. It holds heat and gives a nicer crust.
Make the sauce in a bowl while the chicken cooks. It saves time and avoids overcooking.
If your mayo separates when reheating, stir in a teaspoon of warm water to bring it back together. I learned this the hard way.
Want less mayo? Swap half the mayo for plain yogurt. Same tang, less richness.

If you keep sweet chili sauce on hand, you’ll find lots of quick uses for it. It’s my small cheat that makes weeknights easier. Also, here’s a full version if you like comparing notes: bang-bang chicken recipe.

Common Mistakes to Avoid

Crowding the pan. If you crowd it, the skin doesn’t crisp. Cook in batches if needed.
Cooking on too low heat. You want a good sizzle at first.
Adding sauce too early. Wait until chicken is cooked, or the sauce will scorch.
Over-salting. The mayo and chili sauce add flavor; season lightly at first.
Reheating in the microwave for too long. It gets rubbery. Use the stove when possible.

Little things add up. They change whether this feels like home cooking or a flattened mess.

Simple Changes and Adaptations You Can Make

Swap thighs for breasts if you prefer. They cook faster. Watch time closely.
Make it less spicy: reduce sriracha or skip it entirely.
Make it creamier: stir in a tablespoon of cream cheese to the sauce. (Optional.)
Add a squeeze of lime when serving for brightness. I do this some evenings.
Add more garlic: increase to 1 1/2 teaspoons of garlic powder or use a clove of fresh, finely minced.

Small swaps keep the core recipe intact but let you match what’s in the fridge.

Questions That Usually Come Up

Q: Can I use skinless thighs?
A: Yes. Skin-on gives more crisp and flavor, but skinless works fine. You’ll miss the crunch though.

Q: Is mayonnaise safe to cook with?
A: Yes. Mayo stabilizes and makes a quick sauce here. It heats briefly and helps the sauce cling.

Q: Can I make the sauce ahead?
A: You can mix it ahead, but it’s best to add it to hot chicken right before serving.

Q: How do I know thighs are done?
A: They should register 165°F in the thickest part. If you don’t have a thermometer, cut into the thickest spot; juices should run clear.

Q: Can I double this for more people?
A: Sure. Use a bigger skillet or cook in batches so each piece gets contact with the pan.

Q: My sauce looked split after reheating. What now?
A: Stir in a tiny splash of warm water or gently whisk while warming. Works like a charm.

A Quiet Closing Note

This recipe lives in the middle of my week because it’s kind to time and flavor. It doesn’t try to impress. It just delivers a warm, saucy plate that feels like dinner should.

If the day was long, this helps. If you’re cooking for kids or house guests, it’s forgiving. Trust yourself. Small steps, good results.

If you want a slightly different write-up or another home cook’s take, you can read a similar version here: Skillet Bang Bang Chicken Thighs – I Am Homesteader.