Creamy Spicy Bang Bang Chicken (Print Version)

# Ingredients:

→ For the Chicken

01 - 6 boneless skinless chicken thighs
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
04 - ½ teaspoon paprika
05 - 2 tablespoons vegetable oil

→ For the Sauce and Garnish

06 - 1 recipe bang bang sauce, or 1 cup storebought
07 - green onions, chopped for garnish

# Instructions:

01 - In a small bowl, combine the kosher salt, black pepper, and paprika to create a simple but flavorful seasoning mix. Sprinkle this mixture evenly over both sides of the chicken thighs, gently patting it into the meat to help it adhere.
02 - Place a large nonstick skillet over medium heat and add the vegetable oil. Allow the oil to heat until it's shimmering but not smoking. A properly heated pan will help achieve a nice sear on the chicken.
03 - Once the oil is hot, carefully add the seasoned chicken thighs to the skillet. If your skillet isn't large enough to fit all pieces without crowding, work in batches to ensure even cooking. Cook the chicken undisturbed for 5 minutes on the first side to develop a golden crust.
04 - After 5 minutes, flip the chicken thighs over to the other side. Reduce the heat to medium-low to prevent burning, and continue cooking for an additional 5 minutes, or until the chicken reaches an internal temperature of 165°F when tested with a meat thermometer. The cooking time may vary depending on the thickness of your chicken thighs.
05 - Once fully cooked, transfer the chicken thighs to a plate and tent loosely with aluminum foil to keep them warm while you prepare the sauce. Resting the chicken allows the juices to redistribute throughout the meat, resulting in juicier chicken.
06 - Return to the same skillet, which now contains flavorful browned bits from cooking the chicken. Pour in the bang bang sauce (either homemade or store-bought). As the sauce heats, use a wooden spoon or spatula to scrape up all those delicious browned bits from the bottom of the pan, incorporating them into the sauce.
07 - Let the sauce simmer gently for 1-2 minutes, stirring occasionally. This brief cooking period allows the sauce to heat through completely while also thickening slightly and taking on the flavors from the chicken drippings.
08 - Return the rested chicken thighs to the skillet, nestling them into the warm sauce. Spoon the sauce over each piece to ensure they're well-coated. Allow the chicken to warm back up in the sauce for about a minute.
09 - Sprinkle freshly chopped green onions over the chicken for a pop of color and fresh flavor. Serve the chicken hot, with plenty of the creamy, spicy sauce spooned over the top.

# Notes:

01 - If you don't have a recipe for bang bang sauce, you can make it by combining mayonnaise, sweet chili sauce, sriracha, and a touch of honey.
02 - For a spicier dish, add extra sriracha or red pepper flakes to the sauce.
03 - This chicken pairs well with steamed rice, which helps absorb the delicious sauce.
04 - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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