Description
A bold, creamy, and spicy low carb chicken dish that’s perfect for busy weeknights or meal prep. Crispy chicken thighs coated in a rich Bang Bang sauce made with mayo, sriracha, and vinegar, then finished with sesame seeds and green onions.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 green onions, finely chopped
- 1 teaspoon sesame seeds
Instructions
- Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and let it shimmer.
- In a bowl, mix the mayonnaise, sriracha, rice vinegar, garlic powder, and smoked paprika. Taste and adjust if needed.
- Season chicken thighs with salt and pepper. Add to the skillet and cook 5–6 minutes per side until golden and fully cooked.
- Remove chicken and let rest. Slice or leave whole, then toss with the prepared sauce until evenly coated.
- Optional: Return chicken to skillet for 1–2 minutes on low heat to help sauce cling better.
- Garnish with green onions and sesame seeds. Serve hot.
Notes
- Double the sauce if you love extra creaminess for dipping.
- Use avocado oil or coconut oil as alternatives to olive oil.
- Adjust sriracha to control the spice level.
- Leftovers can be stored for 3 days and reheated gently.
Nutrition
- Serving Size: 1 portion
- Calories: 365
- Sugar: 1g
- Sodium: 490mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 115mg
Keywords: low carb chicken, bang bang sauce, spicy chicken, keto chicken, skillet chicken