Description
Quick and flavorful skillet bang bang chicken thighs, perfect for weeknight dinners or dinner parties.
Ingredients
Scale
- 4–6 pieces chicken thighs (bone-in or skinless)
- Salt (to taste)
- Black pepper (to taste)
- 2 tablespoons olive oil (or vegetable oil for frying)
- 4 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1/2 cup chili sauce (such as Sriracha or sweet chili sauce)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Green onions (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Start by patting the chicken thighs dry with paper towels. Season generously with salt and black pepper.
- Heat a large skillet over medium-high heat and add olive oil. Place the chicken thighs in the skillet, skin side down if using skin-on thighs, and sear for 5-7 minutes on each side until golden brown.
- Once the chicken is browned, reduce the heat to medium and add minced garlic and ginger, sautéing for about a minute.
- Whisk together the chili sauce, honey, rice vinegar, and sesame oil in a bowl. Pour this sauce over the chicken in the skillet.
- Let the chicken simmer in the sauce for 15-20 minutes, or until it reaches an internal temperature of 165°F (75°C).
- Remove the skillet from heat and let the chicken rest for a few minutes before serving.
Notes
For a spicier kick, add red pepper flakes. Swap honey for agave syrup if vegan. Use turkey thighs for a leaner option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 14g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg