Bang Bang Chicken Recipe

You catch the smell through the steam vent and suddenly you are starving. That valve hiss just makes your stomach rumble louder, like it knows dinner's almost done. You spot the float valve bobbing like a little buoy, signaling the pressure's perfect.

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Once you do a slow release, you peek inside and the air fills with that sweet and spicy scent of Bang Bang Chicken. You remember that creamy, tangy sauce with a kick that's gonna coat every tender pull of chicken. Kinda makes you happy that the smell got you halfway done with your hunger.

You feel the warmth coming from the pot, knowing the chicken thighs soaked in paprika and tamari got all juicy and tender. That kitchen just feels alive when cooking Bang Bang Chicken this way. Heck, pressure cookers really know how to bring out bold flavors in such little time.

The Truth About Fast Tender Results

• The pressure cooker locks steam in tight so your chicken gets super tender fast.
• The valve hiss tells you when it's building pressure but the float valve means you gotta stay patient 'til it's ready.
• Slow release is key – it keeps the juices in and avoids that tough, dry bite.
• Using boneless thighs ensures each tender pull stays melt-in-mouth juicy.
• The sauce clings perfectly thanks to the quick cook time inside the sealed pot.
• You skip hours of simmering while still gettin flavor deep inside the meat.

The Complete Shopping Rundown

• Whole-egg mayonnaise – it’s what makes your Bang Bang sauce smooth and creamy.
• Sweet chili sauce – for that signature sweet heat that grabs ya.
• Sriracha or hot chili sauce – only if you wanna crank up the spice.
• Honey and lime juice – the sweet and tangy duo that balances the sauce.
• Boneless chicken thighs – your tender meat base, skin on or off up to you.
• Sweet paprika, onion powder, black pepper – simple spices to boost flavor.
• Tamari or soy sauce – adds that salty umami punch.
• Brown sugar and olive oil – for caramelization and richness.
• Extras to serve: spring onions, shredded red cabbage, carrots, cucumber, steamed rice.

Make sure you grab good quality mayonnaise for that velvety sauce texture. The chili sauce is kinda the star so pick one you think has the right sweet/spicy balance for you. Chicken thighs are best for tenderness; skipping bones means faster cook time and easier slicing after.

Walking Through Every Single Move

Step 1: Get your pressure cooker ready but start by making the bang bang sauce. Whisk together mayo, sweet chili sauce, sriracha, honey, and lime juice in a bowl. Set it aside while you prep chicken.

Step 2: Toss your chicken thighs in paprika, onion powder, cracked black pepper, and tamari. This rub gets into the meat better once it cooks under pressure.

Step 3: Pour olive oil into the pressure cooker pot, set it to sauté mode. Brown chicken thighs a couple minutes on each side until golden but not fully cooked. This step adds flavor and helps caramelize the meat.

Step 4: Remove chicken, then pour in a mix of brown sugar and a splash of water or stock. Stir to dissolve sugar and deglaze the pot bottom, scraping all those yummy browned bits loose.

Step 5: Place chicken back in pot, secure lid, and make sure float valve is down. Set your pressure cooker to high pressure and cook for 10 minutes. You'll hear that valve hiss and know it's building pressure.

Step 6: Once time's up, use natural release for 5 minutes then slow release to finish releasing all pressure. Open lid carefully, slice chicken into strips, drizzle bang bang sauce over, and garnish with spring onions. Serve with steamed rice and fresh veggies for a satisfying meal.

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Smart Shortcuts for Busy Days

• Use pre-mixed spice blends with paprika and onion powder to save mixing time.
• Buy pre-cut chicken thighs so you just toss and cook, no chopping mess.
• Swap fresh lime juice for bottled if you’re in a rush, it still works fine.
• Make sauce ahead and keep in fridge, then just pour over warm chicken before eating.
• Use frozen pre-shredded carrots and cabbage to cut down on prep time.

One thing you’ll notice is the pressure cooker makes those shortcuts really work without losing flavor. You just gotta organize your ingredients and kiss the chopping time goodbye.

What It Tastes Like Fresh From the Pot

Right after the slow release, the smell hits and your taste buds start dancing. The chicken is juicy tender, pulling apart with ease from the bite, and soaking up that sharp, creamy sauce like it was made to.

The sauce is sweet with a little zing from the lime and sriracha, and that rich mayo rounds off the heat so it never gets crazy. Every mouthful gives you balance, that spicy sweet combo that keeps you coming back for more.

The contrast is something else too — a crunchy fresh cabbage and carrot mix paired with silky rice and bold sauce’s punch. You feel satisfied and kinda proud that you made this happen in no time at all.

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Making It Last All Week Long

First, let the chicken cool completely after cooking and saucing. Then store in airtight containers for keeping the flavor locked in.

You can refrigerate it for up to 4 days. Just reheat gently in microwave or skillet to keep that tender pull intact. Overheating will dry it out real quick.

If you need it longer, freeze cooked chicken in portioned containers or freezer bags. Thaw overnight in fridge then warm back up carefully. The bang bang sauce holds up well even after freezing, so you’re good to go with leftovers anytime.

Common Questions and Real Answers

• Can I use chicken breasts instead? You can, but thighs stay juicier and tender under pressure. Breasts risk drying out fast.
• Do I gotta brown the chicken first? It helps deepen flavor and texture but you can skip if pressed for time.
• What’s the slow release for? It prevents chicken fibers from tightening up so meat stays soft and tender when you pull it apart.
• Can I make this recipe spicier? Totally. Add more sriracha or even fresh chopped chilies to the sauce or on top.
• Is tamari necessary? Nope. Regular soy sauce works just fine if you don’t have tamari around.
• How thick should the sauce be? The sauce is kinda rich and creamy but pourable. If it’s too thick, just stir in a lil water or lime juice to loosen it up.

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Bang Bang Chicken Made Easy in Your Pressure Cooker

This bold and juicy Bang Bang Chicken is pressure-cooked to tender perfection with spicy-sweet sauce and served over rice with fresh veggies.

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 520 kcal

Equipment

• 1 Pressure cooker 6-quart or similar

Ingredients

  

Main Ingredients

• ½ cup Whole-egg mayonnaise for the sauce
• ¼ cup Sweet chili sauce
• 1-2 tablespoon Sriracha or hot chili sauce adjust to taste
• 1 tablespoon Honey
• 1 tablespoon Lime juice fresh or bottled
• 1 ½ lb Boneless chicken thighs skin on or off
• 1 teaspoon Sweet paprika
• 1 teaspoon Onion powder
• ½ teaspoon Black pepper cracked
• 2 tablespoon Tamari or soy sauce
• 1 tablespoon Olive oil for sautéing
• 2 tablespoon Brown sugar
• 2 tablespoon Water or stock to deglaze
• 2 tablespoon Spring onions sliced, for garnish
• ½ cup Shredded red cabbage
• ½ cup Shredded carrots
• ½ cup Cucumber sliced
• 2 cup Steamed rice for serving

Instructions

 

Instructions

• Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a bowl. Set aside.
• Toss chicken thighs in paprika, onion powder, black pepper, and tamari.
• Set pressure cooker to sauté mode. Add olive oil and brown chicken on both sides until golden.
• Remove chicken. Add brown sugar and water or stock. Stir to dissolve sugar and deglaze the pot.
• Return chicken to pot, secure lid, and cook on high pressure for 10 minutes.
• Allow natural release for 5 minutes, then slow release. Carefully open lid and slice chicken.
• Drizzle bang bang sauce over chicken and garnish with spring onions. Serve with rice and veggies.

Notes

Refrigerate leftovers for up to 4 days or freeze in portions. Sauce holds up well after freezing.