Crispy Bang Bang Chicken Thighs
Juicy chicken thighs cloaked in a spicy–creamy Bang Bang sauce with shatteringly crispy skin and a bright fresh cilantro garnish.
4 servings
American Asian-inspired Cuisine
🟡Intermediate★★★☆☆
Jul 23, 2025
32 views
Ingredients
🥩
8 pieces
chicken thighs
bone-in, skin-on, patted very dry
🌾
1 tablespoon
rice vinegar
unseasoned
🥬
2 tablespoons
cornstarch
📦
0.5 cup
mayonnaise
full-fat for best flavor
🍎
1 tablespoon
lime juice
freshly squeezed
📦
0.25 cup
fresh cilantro leaves
roughly chopped
🫒
2 tablespoons
neutral oil
such as canola or grapeseed
🌶️
0.33 cup
Thai sweet chili sauce
🌶️
1.5 teaspoons
kosher salt
🥬
1 teaspoon
freshly ground black pepper
📦
2 tablespoons
sriracha
adjust to taste
🥬
1 teaspoon
garlic powder
🌶️
1 teaspoon
smoked paprika
sweet smoked
📦
1 tablespoon
toasted sesame seeds
optional garnish
📦
2 teaspoons
honey
📦
1 teaspoon
baking powder
aluminum-free
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Preheat the oven to 425°F/220°C (400°F/205°C if using convection) and place a wire rack over a rimmed baking sheet; the elevated rack encourages all-around air flow, maximizing crispness on the chicken thighs.
Step 2
Combine the chicken thighs with the kosher salt and the baking powder in a bowl; massage the mixture into every crevice of the skin, then arrange the pieces skin-side up on the prepared rack and let them stand 15 minutes (or refrigerate uncovered up to 24 hours). The salt seasons while the baking powder raises pH, helping brown and blister the skin.
Step 3
In a small bowl whisk the cornstarch, the freshly ground black pepper, the garlic powder and the smoked paprika until homogeneous. Dust this mixture evenly over the chicken thighs, concentrating on the skin side; the cornstarch forms a micro-thin starchy film that crisps like tempura.
Step 4
Drizzle the neutral oil over the chicken thighs, gently rubbing to moisten the surface. Roast skin-side up until an instant-read thermometer inserted at the thickest point registers 175°F/80°C, 35–40 minutes. For an extra crackle, switch to broil for the final 1–2 minutes, watching closely to avoid scorching.
Step 5
While the chicken roasts, whisk the mayonnaise, the Thai sweet chili sauce, the sriracha, the rice vinegar, the honey and the lime juice in a medium bowl until silky. This is your Bang Bang sauce; set 1/4 cup aside for the final drizzle.
Step 6
Transfer the hot chicken thighs to a clean bowl and spoon about two-thirds of the Bang Bang sauce over them. Toss just until the chicken thighs are lightly glazed—coating while hot allows the sauce to cling without softening the crisp skin.
Step 7
Arrange the glazed chicken thighs on a warmed platter, drizzle with the reserved Bang Bang sauce, scatter the fresh cilantro leaves and, if using, the toasted sesame seeds. Serve immediately so the contrast of crispy skin and creamy heat is at its peak.
✨Chef's Tips
- ★Dry skin = crispy skin: Pat the chicken thighs aggressively with paper towels and leave them uncovered in the fridge whenever time allows; air circulation dehydrates the surface and concentrates flavor.
- ★Use a wire rack over a baking sheet to mimic rotisserie-style airflow. If you roast directly on a pan, rendered fat will pool and steam the skin, dulling the crunch.
- ★Rest at 175°F for dark meat: Thighs contain more connective tissue than breasts; cooking to 175–180°F melts collagen into gelatin, yielding succulent meat while the skin stays rigid.
- ★Sauce timing matters: Tossing the chicken thighs while they’re piping hot helps the Bang Bang sauce emulsify with rendered fat for a glossy coat, but save some sauce to drizzle so you don’t oversoften the crust.
- ★Leftovers reheat beautifully in a 400°F oven for 8–10 minutes—avoid microwaving, which makes the skin flabby. If you must microwave, crisp briefly under a broiler afterward.
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