Bang bang chicken thighs are tender, juicy baked chicken coated in a creamy, sweet, and spicy sauce made from Japanese mayo, sweet chili sauce, and sriracha. This easy recipe requires minimal prep and delivers maximum flavor.
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Preheat your oven to 375°F (190°C).
Place the chicken thighs in a large bowl. Season generously with salt, pepper, garlic powder, onion powder, and smoked paprika.
Drizzle with olive oil and use your hands to mix thoroughly, ensuring the chicken is evenly coated with the seasonings.
Arrange the seasoned chicken thighs in a single layer on a foil-lined baking sheet.
Bake for 45 minutes.
While the chicken is baking, prepare the sauce. In a small bowl or cup, combine the Japanese mayonnaise, sweet chili sauce, and sriracha. Mix until smooth.
Once the chicken is cooked, remove it from the oven. Pour the sauce over the chicken thighs.
Use a pastry brush to spread the sauce evenly over each piece of chicken.
Return the chicken to the oven for another 3-5 minutes, just until the sauce is set and warmed through.
Remove from the oven and garnish with fresh chopped parsley.
Serve hot, optionally over a bed of cooked white rice.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven or microwave to avoid drying out.
Yes, but thighs stay juicier. If using breasts, reduce baking time by 5–10 minutes to prevent drying out.
Mild to medium. Start with 1 tsp sriracha and adjust upward to taste; the mayo tempers the heat.
Yes. Mix the mayo, sweet chili sauce, and sriracha up to 2 days ahead. Store covered in the refrigerator.
Internal temperature of 165°F (74°C) measured at the thickest part. Thighs are forgiving and stay moist slightly above this.
Yes. Double all ingredients and bake on two sheet pans, or use a larger single pan if chicken fits in a single layer.
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