Crispy Bang Bang Chicken Recipe: Perfect Party Appetizer

You catch the smell through the steam vent and suddenly you are starving. That kinda spicy, sweet scent hits your nose and you remember the last time you had this stuff1and how good it was. Its like your pressure cooker is calling out to you, making your stomach rumble before you even take a bite.

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As the pressure builds inside, you watch the float valve pop up and hear the soft hiss of the valve releasing steam. Its a sign that things inside are getting down to business. Youre already picturing that tender pull chicken, coated with crispy panko, glazed in that saucy bang bang goodness.

By the time the cooking times done and you let the sealing ring release pressure naturally, your whole kitchen smells amazing. You spot the chicken chunks perfectly cooked, juicy, and crusty on the outside, and you know dinners gonna be a heck of a treat. This recipes gonna feed your cravings fast, and it works real good anytime you want something a bit spicy and flavorful.

What Makes Pressure Cooking Win Every Round

• You get super tender pull chicken quick without long waitin around.
• The sealing ring locks in flavor and moisture better than oven baking or frying alone.
• Pressure build inside speeds up the cook time so youre not stuck waiting.
• Using the float valve and hearing that valve hiss gives you peace of mind your cookers workin right.
• Less mess and less oil means easier cleanup and healthier bites.

All the Pieces for This Meal

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• 3 chicken breasts, chopped into bite-size chunks the star protein you really want tender and juicy.
• 3 tablespoon cornflour (cornstarch in USA) for perfect crisp on the outside.
• 120 ml (12 cup) buttermilk, which helps the chicken marinade soak in and stay soft.
• 1 egg, binds the marinade together good.
• 3 teaspoon garlic salt for flavor that hits just right.
• 4 teaspoon white pepper for a hint of heat without too much.
• 1 teaspoon salt to bring all flavors alive.
• 150 g (3 cups) panko breadcrumbs for that super crunchy coating.
• 1 teaspoon paprika, adds a smoky color and taste.
• teaspoon black pepper, teaspoon celery salt, and 4 teaspoon white pepper make the breadcrumb mix pop with flavor.
• 2 tablespoon olive oil to help crisp up if you bake or pan-fry instead.
• For the bang bang sauce: 120 ml (12 cup) mayonnaise, 2 tablespoon sweet chilli sauce, 1 tablespoon sriracha chilli sauce, 1 teaspoon honey for that sweet-spicy balance.
• 4 spring onions (scallions), sliced thin for fresh crunch as a topping.
• 1 red chilli, thinly sliced to add a fresh kick.

The Full Pressure Cooker Journey

First up, preheat your oven to 200C/400F if youre baking your chicken. Or heat oil in a deep fryer to 180C/350F if you prefer frying. Gotta have your tools ready before diving in.

In a large bowl, whisk together the buttermilk, egg, garlic salt, white pepper, and salt. This mix is gonna soak into your chicken chunks real good, making them tender.

Add your chopped chicken into that marinade bowl and stir everything well to coat all those pieces. Let em chill and marinate for 10 to 15 minutes. This is when all the flavor starts seeping in.

Now mix up your panko breadcrumbs with the paprika, black pepper, celery salt, and white pepper in a separate bowl. This mix is the crispy armor your chickens gonna wear.

Take each piece of marinated chicken and let the extra marinade drip off a bit. Then roll it in the breadcrumb mix, pressing lightly so crumbs stick real good. Place these coated bits on a baking tray if youre baking. Or if frying, toss batches right into that hot oil.

Bake your chicken for 20 to 25 minutes '14 its golden and cooked through. If frying, cook each batch 4 to 5 minutes until crispy and golden, then drain on paper towels. Finally, slather on your bang bang sauce made from mayo, sweet chilli, sriracha, and honey, then sprinkle sliced spring onions and red chilli on top. Enjoy every bite!

Time Savers That Actually Work

• Use pre-cut chicken breast chunks from the store. Saves you chopping time and works perfect for this recipe.
• Whisk your marinade ahead in a jar so its ready to pour, no fuss.
• Mix the breadcrumb seasoning while chicken marinates. Multitasking for the win.
• If youre baking, line your tray with parchment paper before coating chicken pieces. Cleanup gets easier for sure.
• Bake a big batch and pop leftovers in the fridge. No need to cook fresh every time if youre tight on time.

Your First Taste After the Wait

The moment you bite into that Bang Bang Chicken is honestly something else. The outside crunch hits you first1a crispy golden crust that crunches just right.

Inside, the chickens moist and tender, juicy enough to make you wanna lick your fingers. It's got that tender pull that pressure cooking nails perfectly.

Then you taste the sauce. Sweet, spicy, creamy with that sriracha kick1it all comes together to jazz up your taste buds. Youre gonna wanna make this one again for sure.

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Your Leftover Strategy Guide

First, place any leftovers in an airtight container and keep em in the fridge. Theyll last good for 3 to 4 days, staying tasty and safe.

If you got a bigger batch, freezing works great too. Divide portions into freezer-safe bags or containers then pop em in. When you want a snack, thaw overnight in the fridge.

Reheat leftovers in the oven or air fryer for best crunch. Microwave works but tends to get soggy, so save that for quick reheats.

Got leftover sauce? Store in a small sealed jar in the fridge. It should keep well for a week and you can slap it on salads or sandwiches later.

What People Always Ask Me

• Can I use chicken thighs instead of breasts? Sure thing! Thighs stay juicy even longer, so theyre a great option. Just adjust cook time slightly if needed.
• What if I dont have buttermilk? No worries, just mix regular milk with a splash of lemon juice and let it sit a few minutes. It acts like buttermilk.
• Do I gotta fry or bake the chicken? Nope! You can do either. Baking is easier for cleanup but frying gives extra crisp.
• How do I know when pressures built? Watch for the float valve popping up and listen for that soft valve hiss sound. It means your pressure cookers sealed and cookin right.
• Can I make this recipe spicier? Totally! Add more sriracha to the sauce or toss in some chilli flakes to your breadcrumbs for extra heat.
• How do I prevent soggy coating? Make sure to let the marinade drip off a bit before coating in panko, and dont overcrowd the tray or fryer. Gives space to get crisp!

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Bang Bang Chicken Pressure Cooker Recipe

This crispy Bang Bang Chicken made in the pressure cooker is coated with seasoned panko and topped with a sweet and spicy mayo sauce. A party appetizer or flavorful lunch that comes together fast!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 608 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main ingredients

• 3 chicken breasts chopped into bite-size chunks
• 3 tablespoon cornflour cornstarch in USA
• 120 ml buttermilk
• 1 egg
• 0.75 teaspoon garlic salt
• 0.25 teaspoon white pepper
• 1 teaspoon salt
• 150 g panko breadcrumbs about 3 cups
• 1 teaspoon paprika
• 0.5 teaspoon black pepper
• 0.5 teaspoon celery salt
• 0.25 teaspoon white pepper
• 2 tablespoon olive oil
• 120 ml mayonnaise
• 2 tablespoon sweet chilli sauce
• 1 tablespoon sriracha chilli sauce
• 1 teaspoon honey
• 4 spring onions sliced thin
• 1 red chilli thinly sliced

Instructions

 

Instructions

• Preheat oven to 200°C/400°F or heat oil in deep fryer to 180°C/350°F.
• In a bowl, whisk together buttermilk, egg, garlic salt, white pepper, and salt.
• Add chopped chicken to marinade and let sit for 10–15 minutes.
• In another bowl, combine panko, paprika, black pepper, celery salt, and white pepper.
• Remove chicken from marinade, shake off excess, and coat in breadcrumb mixture.
• Place on tray if baking or into hot oil if frying. Bake 20–25 min or fry 4–5 min per batch.
• Mix mayo, sweet chilli sauce, sriracha, and honey for bang bang sauce.
• Serve chicken with sauce and top with spring onions and red chilli slices.

Notes

Can be baked or fried. Store leftovers in airtight container up to 4 days or freeze. Reheat in oven or air fryer to retain crisp. Sauce keeps 1 week in fridge.