You catch the smell through the steam vent and suddenly you are starving. That kinda spicy, sweet aroma hits you just right. Its like your kitchen's telling you dinners almost ready and dang it smells good.
You feel it in your bones that the Bang Bang Chicken Bake is gonna be something special. The steam escaping from the valve hiss fills the room with hints of paprika and garlic. You can't help but peek at the pressure cooker.
As you wait for the sealing ring to do its job and the broth depth to rise just enough to keep things moist, you recall the last time you tried this recipe. It worked real good and your family gobbled every bite. You remember wanting this kind of comfort food on a busy night when time was tight.
Why This Recipe Works Every Single Time
- The chicken cooks perfectly in the pressure cooker thanks to even heat and sealed steam.
- The Bang Bang sauce gets soaked up well because you toss the chicken beforehand.
- Seasoning with paprika, garlic powder, and salt ensures flavor hits every bite.
- The quick release of pressure keeps the chicken juicy and tender, no drying out.
- The baking step after pressure cooking adds a nice glaze and caramelization that your taste buds will love.
Everything You Need Lined Up
- 3 boneless skinless chicken breasts about 1 D pounds total. Slice em lengthwise for quicker cooking.
- 1 tablespoon extra virgin olive oil to coat the chicken and lock in moisture.
- 1 teaspoon paprika adds that smoky, warm flavor you crave.
- 1 teaspoon garlic powder for that punch of garlicky goodness.
- 1 teaspoon kosher salt and D teaspoon black pepper very important so you don't get bland chicken.
- 1 D cups Bang Bang sauce divided, so some goes in with the chicken, some drizzled on top after.
- Fresh parsley chopped up for garnish to give color and freshness.
- Cooked brown rice for serving soak up all that flavorful sauce and make it a full meal.
The Full Pressure Cooker Journey
- First, you slice your chicken breasts lengthwise into strips or chunks. This helps them cook evenly and fast under pressure.
- In a big bowl, toss the chicken with olive oil, paprika, garlic powder, salt, and pepper until every piece is coated good and even.
- Next, place the chicken in your pressure cooker pot. Pour in 1 cup of that spicy Bang Bang sauce over it and toss to make sure every bit gets covered.
- Seal your pressure cooker and set it to cook under high pressure for about 8 minutes. Youll hear that valve hiss when the pressure builds up.
- When the timers done, do a quick release carefully so you dont lose any of the yummy broth depth in there.
- Remove the chicken and spread it in a baking dish. Pour the last half cup of Bang Bang sauce over the top, letting it soak in.
- Pop the baking dish into a 375F oven for about 25 minutes. This finishing step adds a nice sticky glaze and caramelizes the edges.
- Pull it out, sprinkle chopped parsley over, serve it on warm brown rice, and get ready to enjoy every dang bite.
Quick Tricks That Save Your Time
- Slice your chicken ahead and keep it in the fridge. When youre ready to cook, just toss it with your seasonings and sauce.
- Use store-bought Bang Bang sauce to skip making your own. It works real good and saves time.
- Cook your brown rice in the pressure cooker at the same time using a separate pot or basket if your cooker has a steamer rack.
Your First Taste After the Wait
When you finally dig in, you notice the chicken is super tender, just how pressure cooking does it. The sauce clings to every piece like the perfect spicy-sweet hug.
The heat of the paprika and garlic works alongside the creamy richness of the Bang Bang sauce and you feel that warmth spread. Its comforting and exciting all at once.
And the little crunch from the baked edges with fresh parsley on top? Thats what turns a simple bake into a meal you wont forget. You feel proud knowing this came together fast but tastes like you spent all night in the kitchen.
How to Store This for Later
Storing leftover Bang Bang Chicken Bake is pretty simple and it tastes great the next day.
You can keep it in an airtight container in the fridge for up to 3 days. Just warm it gently so it stays juicy.
For longer, freeze the chicken in a freezer-safe container. Thaw overnight in the fridge before reheating. Try reheating in the oven to keep that baked glaze nice.
If you wanna save just the chicken, you can pack it separately from the rice and sauce to mix fresh when reheating. That keeps texture on point.
Everything Else You Wondered About
- Can I use chicken thighs instead of breasts? Yeah, thighs work well too and stay juicy. Just reduce the pressure cooking time a bit since thighs cook faster.
- What if I dont have Bang Bang sauce? No worries, mix mayo, sweet chili sauce, and a little sriracha to get a similar flavor.
- Do I have to use the oven step? Its best for texture but you can skip it if youre short on time. Pressure cooker alone makes tender chicken.
- Can I make this spicy? Totally. Add extra sriracha to the sauce or sprinkle red pepper flakes when seasoning.
- How important is the sealing ring on my pressure cooker? Real important. A worn ring can keep your cooker from building pressure properly.
- Whats the difference between quick release and slow release? Quick release vents steam fast to stop cooking immediately. Slow release lets pressure drop gradually, good for tougher meats but less needed here.
Bang Bang Chicken Bake Pressure Cooker Recipe
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker
- 1 Baking dish
- 1 Oven Preheated to 375°F
Ingredients
Main Ingredients
- 3 boneless skinless chicken breasts about 1 ½ pounds total, sliced lengthwise
- 1 tablespoon extra virgin olive oil to coat the chicken
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ cups Bang Bang sauce divided (1 cup for cooking, ½ cup for topping)
- Fresh parsley chopped, for garnish
- Cooked brown rice for serving
Instructions
Instructions
- Slice chicken breasts lengthwise into strips or chunks.
- Toss chicken with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
- Place chicken in pressure cooker and pour in 1 cup of Bang Bang sauce. Toss to coat.
- Seal pressure cooker and cook on high pressure for 8 minutes.
- Quick release pressure. Remove chicken and place in baking dish.
- Pour remaining ½ cup Bang Bang sauce over chicken. Bake at 375°F for 25 minutes.
- Top with chopped parsley and serve over cooked brown rice.
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