Spicy Bang Bang Chicken Sandwich You’ll Love

The pot lid rattles and you know dinner is almost ready. That sound kinda gets you every time, right? It's like the dinner signal, telling you to get your appetite primed and your taste buds awake. The pressure cooker is workin' fast, doing all the heavy lifting while you chill or prep the next thing.

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You catch the faint hiss from the valve and your mouth starts watering just a bit. It's dang nice not havin' to babysit the stove all day. You recall last week when you had to stand around stirrin' pots forever, and now this, way easier.

As the float valve drops, you know the pressure is released, your dinner is done, and you're just moments away from devouring some seriously tasty Bang Bang Chicken Burgers. This meal packs flavor and comes together in a snap, perfect for those nights when you want something tasty without the fuss.

What Makes Pressure Cooking Win Every Round

• Top speed cookin' means you get dinner fast without sacrificin' flavor.
• Less cleanup 'cause one pot does all the work.
• Retains way more juices and nutrients thanks to sealed-in steam.
• Hands-off cookin', so you can multitask or relax instead of stirrin' nonstop.
• Pressure build heats food evenly, so no more burnt edges.
• Quick release and slow release options give you control over how you finish cooking.

Everything You Need Lined Up

Get these ready for your Bang Bang Chicken Burgers: ½ cup mayo, 2 tablespoons Thai sweet chili sauce, 2 tablespoons Sriracha, 1 tablespoon fresh lime juice, and a half teaspoon honey (optional but dang tasty).

You'll also want a pinch of salt to bring it all together.

For the patties, grab 1 pound ground chicken breast, a quarter cup gluten-free panko or gluten-free breadcrumbs, 1 tablespoon of the bang bang sauce you just made, and 2 tablespoons minced fresh cilantro. Oh, and don’t forget a green onion thinly sliced and a clove garlic if you’re feeling it.

Season the patties with half a teaspoon kosher salt and a quarter teaspoon black pepper for a little pep.

Lastly, for buns, choose gluten-free hamburger buns or lettuce cups if you’re keeping it lighter. Add fresh lettuce, sliced tomato, sliced onion, and whatever toppings you love for burgers.

Your Complete Cooking Timeline

Step one is mixin’ up that bang bang sauce in a small bowl. Whisk mayo, Thai sweet chili sauce, Sriracha, lime juice, honey, and salt. It’s gonna be spicy and creamy all at once.

Step two is gettin’ the chicken patties together. Combine ground chicken, breadcrumbs, a tablespoon of your bang bang sauce, and minced cilantro. Mix until everything sticks good.

Form the mix into 4 even patties in step three. Don’t skip this or you get wonky burgers not cookin' right.

Step four, heat up a lightly oiled skillet or grill over medium heat. Get it nice and hot so the patties get golden and crispy on the outside.

In step five, cook patties for 5 to 6 minutes each side. You’ll hear that sizzle, and when they’re golden brown and cooked through, you’re almost there.

Step six, slap the patties onto toasted buns or lettuce cups. Add a spoonful or two of bang bang sauce on top.

Finally, step seven, pile on your favorite burger toppings—lettuce, tomato, onion, pickles—whatever makes your burger pop.

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Valve Hacks You Need to Know

• Doing a quick release right after cookin' stops the pressure fast. Just be ready for that valve hiss and steam blast.
• Slow release works real good if your food's gotta finish cookin' gently, like those mushy veggies or delicate sauces.
• If your float valve ain’t dropin' like it should, make sure the gasket's clean and sit tight, sometimes it just takes a few more minutes.
• Keep a kitchen towel handy when releasing steam to avoid burns or mess from the valve hiss.

Your First Taste After the Wait

When you take that first bite, you feel the creamy heat of the bang bang sauce dancing in your mouth, a little tang, a little sweet, and plenty of zing.

The chicken patties come out juicy, tender, and perfectly seasoned, thanks to the cilantro and spices you mixed in. The outside’s got that slight crisp from the skillet that just makes every bite better.

The fresh lettuce and sliced tomato add a crisp balance to the spicy sauce, and the gluten-free buns hold it all with just enough softness. Dang, you’re gonna wanna make this again and again.

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Smart Storage That Actually Works

• Wrap leftover burgers tight in foil or plastic wrap, then stash them in the fridge for 3 to 4 days max.
• Store extra bang bang sauce in a sealed container in the fridge too. It keeps for about a week and tastes damn good on other stuff too.
• If you cooked extra patties, freeze ‘em in a single layer on a tray first, then pop ‘em into bags. They’ll last good for 2-3 months.
• When reheating, add a splash of water and cover your food to keep patties juicy and prevent drying out.

Your Most Asked Questions Answered

• Can I use ground turkey instead of chicken? Yep, ground turkey works just fine. It’s a little leaner but still tasty.
• What’s the best way to keep my burgers from falling apart? Use the breadcrumbs and bang bang sauce like you do here. Mixing the chicken just enough and makin’ patties evenly helps a lot too.
• Should I cook these in my pressure cooker or just skillet/grill? For best texture, go with skillet or grill on medium. Pressure cookers are great but the patties get soggy inside sometimes.
• Can I make the bang bang sauce ahead? Yes ma’am! You can whip it up a day or two ahead and keep it refrigerated.
• How spicy is the sauce? It’s got a good kick from the Sriracha but you can always dial it down by using less or none.
• Is this recipe gluten-free? Absolutely if you use gluten-free breadcrumbs and buns like here. Just watch your toppings.

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Bang Bang Chicken Burgers

Juicy ground chicken burgers blended with bang bang sauce and loaded onto a bun with fresh toppings. A weeknight flavor bomb with simple ingredients and gluten-free options.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 420 kcal

Equipment

• 1 Mixing bowl for sauce
• 1 Skillet or grill for cooking patties

Ingredients

  

All Ingredients

• ½ cup Mayonnaise
• 2 tablespoons Thai sweet chili sauce
• 2 tablespoons Sriracha
• 1 tablespoon Fresh lime juice
• ½ teaspoon Honey optional
• 1 pinch Salt
• 1 pound Ground chicken breast
• ¼ cup Gluten-free panko or breadcrumbs
• 1 tablespoon Bang bang sauce from above
• 2 tablespoons Fresh cilantro minced
• 1 Green onion thinly sliced
• 1 clove Garlic optional
• ½ teaspoon Kosher salt
• ¼ teaspoon Black pepper
• 4 Gluten-free hamburger buns or lettuce cups
• Lettuce for topping
• Tomato sliced
• Onion sliced
• Pickles optional burger toppings

Instructions

 

Instructions

• Whisk together mayo, Thai sweet chili sauce, Sriracha, lime juice, honey, and salt to make the bang bang sauce.
• Mix ground chicken, breadcrumbs, bang bang sauce, cilantro, green onion, and garlic. Form four evenly shaped patties. Season with salt and pepper.
• Heat a lightly oiled skillet or grill over medium heat. Cook patties 5–6 minutes each side or until cooked through and golden brown.
• Add patties to toasted burger buns or lettuce cups. Top with bang bang sauce.
• Finish with your favorite toppings like lettuce, tomato, onion, and pickles. Serve immediately.

Notes

Burgers can be stored in the fridge for 3–4 days and frozen for up to 3 months wrapped tightly. Reheat with a splash of water covered to retain moisture.