Description
Juicy, crispy chicken thighs coated in a creamy-spicy bang bang sauce—easy to make and perfect for a weeknight dinner that feels indulgent!
Ingredients
1.5 lbs boneless, skinless chicken thighs, cut into large bite-sized chunks,2 Tbsp cornstarch,Salt and pepper, to taste,2 Tbsp olive oil,¼ cup mayonnaise,2 Tbsp sriracha (adjust to taste),2 Tbsp sweet chili sauce,1 Tbsp honey,1 Tbsp fresh lime juice,2 green onions, thinly sliced (optional, for garnish),1 tsp toasted sesame seeds (optional, for garnish)
Instructions
Step 1 – Prep the chicken: Pat chicken pieces dry and season with salt and pepper. Toss in cornstarch until each piece is lightly coated.,Step 2 – Make the sauce: In a bowl, whisk together mayonnaise, sriracha, sweet chili sauce, honey, and lime juice until smooth. Taste and adjust sweetness or heat as desired.,Step 3 – Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed), and cook 3–4 minutes per side until golden brown and cooked through. Don’t crowd the pan.,Step 4 – Coat in sauce: Reduce heat to low, return all chicken to the skillet, pour sauce over top, and toss gently until every piece is coated. Warm for about a minute until the sauce clings to the chicken.,Step 5 – Garnish & serve: Transfer to a serving plate and sprinkle with green onions and sesame seeds. Serve immediately.
Notes
HEAT LEVEL: Increase sriracha for more spice or reduce for milder flavor.,PROTEIN SWAP: Chicken breast works fine—just watch cooking time to avoid dryness.,MAYO SUBSTITUTE: Greek yogurt or sour cream can be used for a lighter sauce.,GLUTEN-FREE: Use certified gluten-free sweet chili sauce to keep the recipe gluten-free.
