Bang Bang Chicken Recipe

The pot lid rattles and you know dinner is almost ready. You sense the steam cues starting to hiss out just a little, that telltale sign your pressure cooker’s doing its job. It’s like a little countdown noise that makes you wanna peek but you hold back, knowing that every minute counts.

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You notice the broth depth smell wafting up through the kitchen air and it’s kinda irresistible. The way the spices, chicken, and that sweet chilli sauce all blend together gets your mouth watering like crazy. It feels like you’re close to something real good, a meal that’s gonna hit the spot after a long day.

With the natural release happening, you recall the way the chicken thighs got all soft yet juicy inside. It’s that pressure build and slow release combo that makes this dish different from any other. You remember how you tossed the bang bang sauce over top real quick and it stuck to every bit of meat. Dinner’s almost there and you can’t wait to dig in.

Why Your Cooker Beats Every Other Pot

• Pressure cookers lock in flavors better, no moisture escapes so everything tastes way richer.
• Cooks chicken thighs super fast, you don’t gotta wait forever for tender, juicy meat.
• Uses steam cues so you know exactly when it’s done without stressing about time.
• Natural release keeps the chicken from drying out, unlike quick open pots.
• The pressure build inside helps your sauce thicken up real nice, no stirring needed.

Your Simple Ingredient Checklist

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• 1 cup whole-egg mayonnaise — this gives your sauce that creamy texture you’re after.
• ¼ cup sweet chilli sauce — the star of your tangy, spicy flavour bomb.
• 1 tablespoon sriracha — optional but adds a nice kick if you’re feeling bold.
• 1 tablespoon honey — balances out the heat with a little sweetness.
• 1 tablespoon lime juice — super important for that fresh zing.
• 600 g boneless chicken thighs — skin on or off, your call for that tender juicy bite.
• 1 teaspoon sweet paprika — adds color and a bit of smoky depth.
• 1 teaspoon onion powder and ¼ teaspoon black pepper — simple spices that boost taste.
• 1 tablespoon tamari or soy sauce — brings in the savory umami notes.
• 1 tablespoon brown sugar and 1 tablespoon olive oil — for a hint of caramel and nice cooking texture.

How It All Comes Together Step by Step

• First, whisk the mayo, sweet chilli sauce, sriracha, honey, and lime juice in a bowl till you got a smooth dip-style sauce. Set it aside, it’s gonna be your bang bang sauce.
• Next, grab the chicken thighs and toss ’em in paprika, onion powder, black pepper, and tamari or soy sauce. Mix these spices in real good so every piece is coated.
• Heat a skillet or your pressure cooker on the sauté mode with olive oil till it gets that shimmer.
• Cook the chicken thighs in the pan about 6 to 7 minutes per side till they get golden and a bit crispy on the edges.
• Once browned, you switch to your pressure cooker setting. Seal the lid, watch for that pressure build and let it cook for 8 minutes.
• When done, let the slow release happen naturally. You’ll notice the pot kinda hiss and the steam cues slow down.
• Open the lid, slice the chicken up, and drizzle or toss with that creamy bang bang sauce. Serve with some fresh veggies or steamed rice for a full meal.

Easy Tweaks That Make Life Simple

• You can totally skip homemade bang bang sauce and buy a good jarred sweet chilli sauce if you’re running low on time.
• Using frozen chicken thighs works too, just add a couple minutes to the pressure cook time for thawing.
• Swap out paprika for smoked paprika if you want a bit more smoky flavor without any extra fuss.
• If you’re not into spicy, cut back on sriracha or leave it out completely, still tasty!
• Want veggies? Toss in shredded cabbage, grated carrots, and sliced cucumber on the side for crunch and freshness.

When You Finally Get to Eat

You pick up that first piece of chicken and you notice how the sauce clings to it real well. The creamy sauce hits your tongue first, then comes the sweet chilli with a little heat sneaking behind. It’s like a party in your mouth.

The chicken itself is tender and juicy, thanks to the pressure cooker doing its thing with that perfect broth depth. You remember the beautiful golden brown outside from the skillet that adds a little texture contrast that you really appreciate.

Each bite feels like you made something special but without the fuss. The fresh veggies alongside give a cool crunch, making the whole meal a nice balance of spicy, creamy, and crisp. Heck, it’s a comfort dish for sure.

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Making It Last All Week Long

• Store leftover bang bang chicken in airtight containers in the fridge. It stays good for up to 4 days.
• If you wanna freeze, slice the chicken and put it in freezer-safe bags. Thaw overnight in the fridge before reheating.
• Reheat gently on the stove or microwave using slow release heat (low power) to keep chicken moist.
• Use leftovers for wraps, salads, or even mix into noodles for an easy lunch that feels fresh but uses what you already got.

Everything Else You Wondered About

• Q What if I don’t have boneless chicken thighs?
  A Go for bone-in thighs but increase cooking time by a few minutes to help pressure build through the bones.
• Q Can I use chicken breast instead?
  A You can, but thighs stay juicier under pressure. Breast might dry out if you’re not careful.
• Q What’s natural release?
  A It’s when you let the pressure cooker release steam on its own slowly. It helps keep meat tender and juicy.
• Q Can I make bang bang sauce ahead?
  A Totally yeah, just store in the fridge for up to 3 days and give it a stir before serving.
• Q How do I know when pressure build is done?
  A You’ll hear a steady hiss and see the steam cues slow down on the cooker’s valve—it means it reached full pressure.
• Q What if my sauce looks too thin after cooking?
  A Just switch back to sauté mode for a few minutes to thicken it up while stirring.

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Bang Bang Chicken Pressure Cooker Recipe

This easy Bang Bang Chicken recipe is made right in your pressure cooker featuring juicy chicken thighs tossed in a creamy, spicy sauce balanced with sweet chili and lime. Perfect comfort food with minimal effort.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 460 kcal

Equipment

• 1 Pressure Cooker

Ingredients

  

Main Ingredients

• 1 cup whole-egg mayonnaise for creamy texture
• 0.25 cup sweet chilli sauce adds tangy spice
• 1 tablespoon sriracha optional for kick
• 1 tablespoon honey for balance
• 1 tablespoon lime juice for fresh zing
• 600 g boneless chicken thighs skin on or off
• 1 teaspoon sweet paprika for color and depth
• 1 teaspoon onion powder
• 0.25 teaspoon black pepper
• 1 tablespoon tamari or soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon olive oil

Instructions

 

Instructions

• Whisk mayo, sweet chilli sauce, sriracha, honey, and lime juice in a bowl until smooth. Set aside as bang bang sauce.
• Toss chicken thighs with paprika, onion powder, black pepper, and tamari or soy sauce until coated evenly.
• Heat skillet or pressure cooker on sauté mode with olive oil until shimmering.
• Cook chicken thighs 6–7 minutes per side until golden and crispy at edges.
• Switch to pressure cooker mode, seal lid and cook on high pressure for 8 minutes.
• Allow natural pressure release. Open lid, slice chicken, and drizzle with bang bang sauce. Serve hot with rice or veggies.

Notes

Store leftovers in the fridge up to 4 days. Use in wraps, salads, or reheat gently to retain moisture. Ideal meal-prep recipe.