The pressure builds and you start counting down minutes until you eat. You can almost smell the spicy sweet sauce heating up in your kitchen while the sealing ring tightens and the pressure cooker does its thing. Its that moment right before the quick release when your stomach reminds you whats up and you get all kinds of excited.
Sometimes you forget how much a slow release helps the flavors really sink in. The broth depth from the tender chicken soaking up the sauce is just wow. You spot the steam start to puff, hear the cooker sigh, and you realize dinner is soon gonna be ready, like really soon. You wanna jump up and check, but patience is part of this.
Then the countdown timer hits zero, and you go for that quick release. The smell hits you first, spicy and sweet, and you start planning how youll plate it all up. Bang Bang Chicken just feels like one of those dishes thats worth the wait, making your kitchen smell like heck yeah good times. You recall how multi-tasking while it cooks feels like a win for busy nights.
Why Your Cooker Beats Every Other Pot
- It builds pressure fast so the chicken cooks juicy and tender in way less time than stove or oven.
- The sealing ring traps all that steam, locking in flavor and keeping the sauce thick and rich.
- You get broth depth without having to watch it simmer forever.
- The quick release lets you stop cooking right when you want, no chance to dry out your chicken.
- Easy cleanup because youre doing it all in one pot, no extra pans needed.
The Complete Shopping Rundown
You gotta grab the essentials first. Start with 600 grams of boneless chicken thighs, skin on or offyour call, but thighs keep things juicy real good. Then scoop up a cup of whole-egg mayonnaise for the creamy part of your bang bang sauce.
Dont forget about ¼ cup sweet chili sauce and a tablespoon of sriracha or any hot chili sauce if you want that spicy kick. Youll also need a tablespoon each of honey and lime juice to balance sweet and tangy just right.
For seasoning, grab 1 teaspoon sweet paprika, 1 teaspoon onion powder, and a ¼ teaspoon of freshly cracked black pepper. That soy sauce flavor is important too so one tablespoon tamari or regular soy sauce is a must.
Brown sugar, olive oil, and a splash more of the bang bang sauce (saved from mixing) round everything out. For freshness and sides get a spring onion sliced, 1 cup shredded red cabbage, 2 carrots grated or julienned, and cucumber sliced thin.
How It All Comes Together Step by Step
Okay so first thing put mayo, sweet chili, sriracha, honey, and lime juice into a small bowl and whisk it up. Thats your bang bang sauce, set it aside for later.
Next toss your chicken thighs in a mixing bowl with paprika, onion powder, black pepper, and soy sauce. Make sure every piece is coated well.
Heat up a splash of olive oil in your pot or pan over medium-high heat. Brown those chicken thighs about 6 to 7 minutes on each side. Get that golden crust going.
Once browned, pop the chicken into your pressure cooker. Pour in a little water or broth just to cover the bottom for that broth depth when it builds pressure.
Seal up the lid, check your sealing ring is snug, and set your cooker to high pressure for about 8 minutes. When times up, do a slow release and wait while it cools off a bit.
Pull out the chicken and let it rest for a few minutes on a cutting board. Then slice it up and drizzle all that bang bang sauce you made over the top or serve on the side if you prefer dipping.
Serve your Bang Bang Chicken with steamed rice, and pile on sliced scallions, shredded cabbage, carrots, and cucumbers. Simple but it all works together real nice.
Time Savers That Actually Work
- Use pre-shredded cabbage and pre-cut veggies to cut your prep time almost in half.
- Make your bang bang sauce ahead on a lazy day and stash it in the fridge so its ready to go.
- Use boneless chicken thighs so you dont waste time with bones when cooking.
- While the cooker is doing its thing, clean up your prep mess to save time after dinner.
- Heat the pan for chicken pre-cooking while you whisk sauce so youre not waiting around.
The Flavor Experience Waiting for You
The first bite hits you with this creamy, spicy tang that makes your tongue wake up. Sweet chili mixed with sriracha and lime juice brings all those feels.
The chicken is tender, juicy from pressure cooking, and soaked in flavor from that paprika and soy mix. Its like the sauce sneaked right inside each bite, no bland pieces here.
The fresh crunch from the cabbage, carrot, and cucumber cuts through the richness perfect. You notice how the veggies balance the bold flavors and keep things fresh on your plate.
End with that honey sweetness trailing behind and limes brightness making every mouthful feel lively and satisfying. Yall gotta try this for a dinner thats simple but full of layers.
Your Leftover Strategy Guide
Keep your Bang Bang Chicken leftovers in an airtight container. Store in the fridge and try to eat within 3 days for best flavor and freshness.
If you wanna freeze some, slice the chicken first and store in a freezer-safe bag with a little sauce so it doesnt dry out. Use within 2 months and thaw in fridge overnight.
Leftover rice and veggies can be stored separately, tight containers help keep them crisp and tasty for up to 4 days.
When reheating, use low heat and add a splash of water or broth to keep chicken moist. You can also toss leftovers with fresh salad greens for a quick lunch.
The FAQ Section You Actually Need
Can I use chicken breasts instead of thighs? Yeah you can but thighs stay juicier in pressure cooking, so you might lose some moisture with breasts if you cook it too long.
Do I have to use sriracha? Nope, sriracha is optional and you can skip or swap for any hot sauce you like depending on your heat love.
Whats the sealing ring for? Its the rubber part that seals your pressure cooker lid tight to build pressure and keep steam locked inside.
Can I make this sauce ahead of time? Totally, it actually tastes better if it sits a few hours or overnight letting flavors mix well.
How do I do a slow release safely? Just flip the valve to vent a little steam slowly instead of popping it open quick. It helps keep pressure down gradually.
Why does cook time matter so much? Pressure cooking times are key so chicken is tender but not dry. Too long and meat gets tough, too short and it might not be done.
Bang Bang Chicken in Your Pressure Cooker
Equipment
- 1 Mixing bowl
- 1 Pan for browning chicken
- 1 Pressure cooker
Ingredients
Main Ingredients
- 600 g Boneless chicken thighs skin on or off
- 1 cup Whole-egg mayonnaise
- ¼ cup Sweet chili sauce
- 1 tablespoon Sriracha or other hot chili sauce
- 1 tablespoon Honey
- 1 tablespoon Lime juice
- 1 teaspoon Sweet paprika
- 1 teaspoon Onion powder
- ¼ teaspoon Freshly cracked black pepper
- 1 tablespoon Tamari or regular soy sauce
- 1 teaspoon Brown sugar
- 1 tablespoon Olive oil
- 1 Spring onion sliced
- 1 cup Shredded red cabbage
- 2 Carrots grated or julienned
- 1 Cucumber sliced thin
Instructions
Instructions
- In a bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Whisk until smooth to create Bang Bang sauce. Set aside.
- In a mixing bowl, coat chicken thighs with paprika, onion powder, black pepper, and tamari or soy sauce.
- Heat olive oil in a pan on medium-high. Brown chicken thighs for 6–7 minutes per side until golden.
- Transfer browned chicken to pressure cooker. Add a little water or broth to cover the bottom.
- Seal lid and cook under high pressure for 8 minutes. Let it slow release naturally.
- Remove chicken and rest for a few minutes. Slice and drizzle with Bang Bang sauce or serve sauce on the side.
- Serve with rice and garnish with spring onion, cabbage, carrots, and cucumber.
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