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.
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.