Crispy Bang Bang Chicken

That first hiss from the cooker tells you something good is happening. You hear the float valve do its job, that little pop as the steam cues you in that the pressure build is underway. It’s kinda like a signal saying heck yeah, dinner’s on its way.

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Inside, the broth depth starts doing its thing, soaking into the chicken just right. You remember how the sealing ring fits snug, holding in all those flavors and steam. It’s wild how it turns tough tenders into something tender real fast.

You sense anticipation in the kitchen, smelling a mix of sweet, spicy, and savory ready to come together. Bang Bang Chicken might seem fancy but in your pressure cooker, it’s a dang lifesaver for fast meals. You ready? Let’s dive in.

The Truth About Fast Tender Results

• Pressure cooking cuts cook time drastically, locking moisture in every bite.
• The float valve and steam cues help you know when it's pressurized right.
• That broth depth really helps the flavors soak in evenly and quick.
• You don’t gotta babysit the pot; the sealing ring keeps steam sealed tight.
• It’s perfect for chicken tenderloins, making ’em juicy with no dry patches.
• Crunch comes from frying after pressure cooking, so you still get texture.
• Quick marinade time can fit right before cooking, no long waits.

Everything You Need Lined Up

• 1 cup (232 g) mayonnaise
• ½ cup (132 g) Thai sweet chili sauce
• 1 teaspoon Sriracha, plus 1 tablespoon more
• 2 tablespoons honey
• 1½ pounds boneless skinless chicken tenderloins
• 1 cup (245 g) buttermilk
• ¾ cup (94 g) all-purpose flour
• ½ cup (64 g) cornstarch
• 1 large egg, at room temperature
• 2 cups (216 g) plain panko breadcrumbs

You’ll also want garlic powder, kosher salt, black pepper, cayenne pepper if you wanna kick it up a notch, canola oil for frying, and some chopped parsley for garnish. Get all these ready before you start so you can flow smooth through the steps.

Your Complete Cooking Timeline

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First, whisk together your mayo, Thai sweet chili sauce, 1 teaspoon Sriracha, and honey till smooth. Set this bang bang sauce aside – this stuff’s gonna make your chicken sing.

Next, you mix the buttermilk with 1 tablespoon Sriracha in a bowl. Toss your chicken tenders in and make sure they’re fully coated. Cover and toss this in the fridge for at least 30 minutes. This marinade gives the chicken that yummy zing.

While you wait, mix the flour and cornstarch in a shallow bowl and beat that egg until smooth in a separate small bowl.

When the chicken’s ready, pull them from the buttermilk mix. Dip each piece into the beaten egg, then dredge ’em in the flour and cornstarch mixture till they got a good coat.

Heat canola oil in a skillet or fryer up to about 350°F (175°C). Working in batches, fry the chicken tenderloins for 4 to 6 minutes until golden brown and cooked through. Drain ’em on a paper towel-lined plate so they ain’t greasy.

After frying, you can drizzle that banging sauce right over the chicken or serve it as a dip on the side. Either way, dang, it works real good.

Time Savers That Actually Work

• Use pre-butterflied chicken tenderloins to skip trimming time.
• Mix your sauce while chicken marinates to double up work done.
• Heat oil in advance so it’s ready when coating’s done.
• Use the pressure cooker for the marinade too if you gotta speed things up.
• Freeze extra bang bang sauce in small containers for a quick grab later.

These little hacks help you avoid standing around and waiting. When you’re juggling city life and cooking, they’re serious lifesavers.

That First Bite Moment

You pick up a crispy tender, feeling the crunch under your teeth. The coating’s got that perfect balance of light and crispy, never soggy.

The bang bang sauce clings onto every nook and cranny with its sweet heat hitting your tongue just right. You feel that Sriracha zing warming you up from inside.

The chicken underneath is juicy and tender, the pressure cooker did its job without drying it out. You spot the subtle garlic and honey notes in the background making the whole bite sing.

It’s one of those moments where you close your eyes just for a sec. You remember why cooking at home beats takeout any day.

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How to Store This for Later

Got leftovers? Store your Bang Bang Chicken in an airtight container in the fridge for up to 3 days. It stays tasty and you can reheat with a quick toss in a hot skillet to bring back some crisp.

If you wanna keep sauce separate, store it in a small jar or container. Keep it cold till you’re ready to dunk or drizzle again.

For longer time, freeze cooked chicken pieces wrapped tightly in foil or freezer bags. Thaw overnight in the fridge and reheat slow to keep their juicy vibe.

Your Most Asked Questions Answered

• Q What’s the role of the float valve? A It tells you when the pressure cooker has reached pressure, sealing steam inside to cook chicken fast.
• Q Can I skip frying after cooking in the pressure cooker? A You can but the crunch won’t be the same. Frying adds that needed crisp texture.
• Q Why do you marinate chicken in buttermilk with Sriracha? A It tenderizes and adds flavor, making chicken juicier and layered with spice.
• Q How important is the sealing ring? A Very – it traps all the steam and pressure so the cooker does its job right.
• Q Can I use frozen chicken tenderloins? A Yeah but thaw first for even cooking and better marinade absorption.
• Q How do I know when to release pressure? A Watch the steam cues and float valve. Quick release when done to stop cooking fast while keeping juiciness.

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Bang Bang Chicken in Your Pressure Cooker

Bang Bang Chicken is a crispy golden dish made with pressure-cooked chicken tenderloins, dredged in panko and fried to perfection, topped with a sweet and spicy homemade sauce.

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Prep Time 20 minutes mins

Cook Time 6 minutes mins

Total Time 26 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 1415 kcal

Equipment

• 1 Mixing bowl Large
• 1 Large skillet for frying

Ingredients

  

Main Ingredients

• 1 cup mayonnaise 232 g
• ½ cup Thai sweet chili sauce 132 g
• 1 teaspoon Sriracha plus 1 tablespoon more
• 2 tablespoons honey
• 1.5 pounds chicken tenderloins boneless, skinless
• 1 cup buttermilk 245 g
• ¾ cup all-purpose flour 94 g
• ½ cup cornstarch 64 g
• 1 egg large, at room temperature
• 2 cups panko breadcrumbs plain, 216 g
• 1 tablespoon Sriracha for marinade
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅛ teaspoon cayenne pepper optional
• canola oil for frying
• parsley chopped, for garnish

Instructions

 

Instructions

• In a small bowl, combine the mayonnaise, Thai sweet chili sauce, 1 teaspoon Sriracha, and honey. Mix well and set aside.
• In a medium bowl, whisk together buttermilk and 1 tablespoon Sriracha. Add chicken tenderloins and toss to coat. Refrigerate for at least 30 minutes.
• In a shallow bowl, mix together the flour and cornstarch. In another bowl, beat the egg until smooth.
• Remove chicken from marinade. Dip each piece in beaten egg, then dredge in flour mix to coat well.
• Place panko breadcrumbs on a plate. Dredge coated chicken in panko, pressing to adhere.
• Add about 1 inch of canola oil to a large skillet. Heat oil to 365°F (185°C).
• Working in batches, fry chicken 2-3 minutes each side until golden brown and internal temp reaches 165°F. Transfer to paper towel-lined plate to drain.
• Toss fried chicken with bang bang sauce or serve sauce on the side. Garnish with chopped parsley and serve warm.

Notes

Store chicken in the fridge in an airtight container up to 3 days. Reheat in skillet to retain crispiness. Freeze extra sauce separately if needed.