Skillet Bang Bang Chicken Thighs

The pressure builds and you start counting down minutes until you eat. You might be sittin there staring at your shiny pressure cooker waiting for that first hiss and that sweet steam cue. It kinda feels like the suspense before a surprise party but dang, this one smells way better. You notice the kitchen fills up with that tangy, spicy smell almost right away.

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As the timer ticks down, you remember how much you love this dish but hate the wait when you do it the old way. The pressure build inside that cooker is small magic that gets you tender pull chicken faster than usual. You recall how normally chicken thighs can be kinda annoying with long cook times but with this method, its done quick and juicy.

Then quick release hits and steam whooshes out fast. You gotta be careful here or you get a face full of hot air. But once you open that lid, oh boy, look at that chicken soaking in that thick, bang bang sauce. You feel your stomach start to rumble knowing all this heat and flavor is about to make your taste buds dance.

The Real Reasons You Will Love This Method

• Pressure cooker cuts down your cook time without drying the chicken out.
• The sauce clings to the chicken real good since it cooks right in there together.
• Its hands off mostly so you can set it and chill or prep your salad.
• You get tender pull chicken thighs that nearly fall apart but still hold juicy.
• Cleans up easier cause its usually just one pot action with your pressure cooker.

Everything You Need Lined Up

• 1 cup whole-egg mayonnaise (check gluten notes if needed).
• ¼ cup sweet chilli sauce to add that tangy kick.
• 1 tablespoon sriracha or hot chilli sauce if youre feelin spicy.
• 1 tablespoon honey for a little natural sweet pop.
• 1 tablespoon lime juice to brighten up the whole dish.
• 600 g boneless chicken thighs, your choice skin on or off.
• Spices: 1 teaspoon sweet paprika, 1 teaspoon onion powder, and ¼ teaspoon freshly cracked black pepper.
• 1 tablespoon tamari or regular soy sauce gives a salty depth.
• 1 tablespoon brown sugar to caramelize with chicken.
• Olive oil for the sear and that bang bang sauce made from above ingredients.

Your Complete Cooking Timeline

1. Mix the mayonnaise, sweet chilli sauce, sriracha, honey, and lime juice together in a bowl. Thats your bang bang sauce. Set it aside so it can hang out while you prep the chicken.
2. In another bowl, toss the chicken thighs with paprika, onion powder, black pepper, and tamari or soy sauce. Make sure every piece is coated well so flavor sticks.
3. Turn your pressure cooker to saute or use a separate skillet and heat a drizzle of olive oil over medium-high heat. Place chicken thighs skin side down if you got skin, cook until golden and crispy about 5-7 minutes each side.

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4. Transfer the seared chicken into the pressure cooker pot if you used skillet separate. Pour a bit of water or broth if your cooker needs it for pressure build.
5. Lock lid and cook on high pressure for about 8 minutes. Thats enough for tender pull but still juicy chicken. Let the pressure slow release naturally for 5 minutes, or use quick release if youre impatient but watch those steam cues!
6. Open lid carefully. Pour bang bang sauce over the cooked chicken and toss gently so every bit gets sauced. Let it simmer on saute or low heat for 2-3 minutes so sauce warms through and thickens a bit.
7. Plate up with steaming rice, shredded cabbage, julienned carrots, cucumber slices, and a sprinkle of sliced spring onions to finish it off. Serve it hot and dang, enjoy!

Time Savers That Actually Work

• Use pre-mixed seasoning packets if you got them handy but mix your bang bang sauce yourself for better flavor.
• Buy pre-cut veggies like shredded cabbage or julienned carrots to skip chopping time.
• Freeze chicken thighs in portion sizes so you only thaw what you need right before cooking.
• If you dont wanna do the sear step separately, use your pressure cookers saute to brown chicken skin right away for less dishes.

The Flavor Experience Waiting for You

When you take that first bite, the combination of creamy mayo and sweet chilli sauce hits your tongue with a satisfying tang. The honey and lime bring a zing that keeps things lively without being overwhelming.

The chicken is so tender it kinda melts in your mouth but still has a good texture from the sear. The paprika and onion powder add a subtle warmth that makes every bite interesting.

The sauce sticks perfectly to the chicken, coating each piece in a luscious layer of flavor that feels just right. You notice the little heat from sriracha if you added it, making it a little playful on the tongue.

Fresh veggies on the side balance out the richness with crisp and cool notes. You feel that bang bang combo is just dang perfect for whatever mood youre in.

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Smart Storage That Actually Works

• Let leftovers cool down at room temp for no more than two hours before storing so they dont get soggy.
• Use airtight containers to keep the chicken juicy and to stop your fridge from smelling up.
• Freeze any extra bang bang chicken in meal-ready portions. Just reheat gently in microwave or on stovetop to keep texture intact.
• If you got extra bang bang sauce, keep it separate in a small jar in the fridge so you can drizzle fresh sauce over leftovers later whenever you want.

Your Most Asked Questions Answered

• Can I use chicken breasts instead of thighs? You can but thighs stay juicier and more tender after pressure cooking. Breasts might dry out faster, so watch your timing closely.
• Do I need to use skin-on chicken? Skin-on adds crispy, rich flavor when seared but skin-off works fine too, especially if you want less fat.
• Whats the best way to release pressure? For this recipe slow release for 5 minutes helps keep juices locked in. Quick release works too if youre rushed but be cautious with hot steam.
• Can I make the bang bang sauce ahead of time? Totally! It keeps well in the fridge for 3-4 days so you can prep before your cooking day.
• Is this recipe spicy? It depends on how much sriracha you add. You can skip or add less if you dont want heat.
• How to reheat leftovers without drying chicken? Warm gently on low heat with a splash of water or broth and cover the pan to keep moisture in.

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Bang Bang Chicken Pressure Cooker Recipe

This flavorful Bang Bang Chicken made in a pressure cooker combines juicy, tender chicken thighs with a creamy, spicy-sweet sauce that clings to every bite for a fast and crave-worthy meal.

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 480 kcal

Equipment

• 1 Pressure Cooker or use skillet for searing

Ingredients

  

Main ingredients

• 1 cup whole-egg mayonnaise check gluten notes if needed
• ¼ cup sweet chilli sauce to add that tangy kick
• 1 tablespoon sriracha or hot chilli sauce if you're feelin spicy
• 1 tablespoon honey for a little natural sweet pop
• 1 tablespoon lime juice to brighten up the whole dish
• 600 g boneless chicken thighs your choice skin on or off
• 1 teaspoon sweet paprika
• 1 teaspoon onion powder
• ¼ teaspoon freshly cracked black pepper
• 1 tablespoon tamari or regular soy sauce gives a salty depth
• 1 tablespoon brown sugar to caramelize with chicken
• olive oil for the sear and sauce

Instructions

 

Instructions

• Mix the mayonnaise, sweet chilli sauce, sriracha, honey, and lime juice together in a bowl. That’s your bang bang sauce. Set it aside while you prep the chicken.
• In another bowl, toss the chicken thighs with paprika, onion powder, black pepper, and tamari or soy sauce. Make sure every piece is coated well.
• Turn your pressure cooker to saute or use a separate skillet. Heat olive oil over medium-high heat. Place chicken thighs skin side down, cook 5-7 minutes per side until golden and crispy.
• Transfer the seared chicken into the pressure cooker. Add a bit of water or broth if needed for pressure build.
• Lock lid and cook on high pressure for 8 minutes. Let pressure release naturally for 5 minutes or use quick release cautiously.
• Open lid, pour bang bang sauce over the cooked chicken. Simmer on saute or low heat for 2-3 minutes until sauce warms and thickens. Serve hot with rice and veggies.

Notes

Serve hot with rice, shredded cabbage, julienned carrots, and cucumber slices topped with spring onions. Store leftovers in airtight containers. Bang bang sauce can be made ahead and stored in fridge for up to 4 days.