▢6 boneless skinless chicken thighs
▢1 teaspoon kosher salt
▢½ teaspoon black pepper
▢½ teaspoon paprika
▢2 tablespoons vegetable oil
▢1 recipe bang bang sauce, or 1 cup storebought
▢green onions, chopped for garnish
Instructions
In a small bowl, combine salt, black pepper, and paprika.
Apply the seasoning mixture evenly to the chicken.
To a large nonstick skillet over medium heat, add oil. Once hot, add chicken thighs. (Depending on the size of the skillet, you may have to work in batches.) Cook chicken for 5 minutes. Then, flip over the chicken, reduce heat to medium-low, and cook for an additional 5 minutes, or until the chicken reaches an internal temperature of 165°F. Cooking times may vary, depending on the size of the chicken.
Remove cooked chicken from the skillet. Place onto a plate and tent to keep warm.
Pour the bang bang sauce into the skillet. Stir, scraping up the brown bits from the bottom of the pan. Let simmer for 1-2 minutes, or until heated through.
Place the chicken thighs back into the skillet, coating each with the sauce.
Garnish with green onions. Serve.
