Bang Bang Chicken Thighs
A delightful dish with perfectly seasoned chicken thighs coated in a spicy yet sweet sauce, creating a crispy exterior that contrasts beautifully with tender, juicy meat.
Ingredients
For the Base
- 4 pieces chicken thighs You can use skinless chicken thighs for a leaner option.
- Salt and pepper to taste Properly salting the chicken enhances flavor.
- Oil for baking Drizzle over chicken to help crisp it up.
For the Sauce
- 1/2 cup mayonnaise Substitutable with Greek yogurt for a lighter sauce.
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha Adjust to your desired spice level.
- 1 tablespoon soy sauce
For the Coating
- 1 cup breadcrumbs Panko can be used for crunchier texture.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the mayonnaise, sweet chili sauce, sriracha, and soy sauce. Stir well until smooth and creamy.
- Season the chicken thighs generously with salt and pepper.
- Coat each chicken thigh in the sauce mixture, ensuring they are well-covered, then dredge in breadcrumbs.
- Place the coated chicken thighs on a baking sheet lined with parchment paper.
- Drizzle a little oil over the chicken thighs.
Cooking
- Bake in the preheated oven for about 25-30 minutes or until the chicken is crispy and fully cooked, reaching an internal temperature of 165°F (75°C).
Serving
- Serve the chicken hot, with extra sauce if desired.
Notes
Allow the chicken to rest for a few minutes before serving to keep it juicy. Leftovers can be stored in an airtight container in the fridge for up to 3 days.