Bang Bang Chicken in Your Pressure Cooker
This Bang Bang Chicken is a bold and flavorful dish using pressure cooking magic for juicy chicken, creamy spicy sauce, and crispy fresh veggies—all ready in no time.
Equipment
- 1 Mixing bowl
- 1 Pan for browning chicken
- 1 Pressure cooker
Ingredients
Main Ingredients
- 600 g Boneless chicken thighs skin on or off
- 1 cup Whole-egg mayonnaise
- ¼ cup Sweet chili sauce
- 1 tablespoon Sriracha or other hot chili sauce
- 1 tablespoon Honey
- 1 tablespoon Lime juice
- 1 teaspoon Sweet paprika
- 1 teaspoon Onion powder
- ¼ teaspoon Freshly cracked black pepper
- 1 tablespoon Tamari or regular soy sauce
- 1 teaspoon Brown sugar
- 1 tablespoon Olive oil
- 1 Spring onion sliced
- 1 cup Shredded red cabbage
- 2 Carrots grated or julienned
- 1 Cucumber sliced thin
Instructions
Instructions
- In a bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Whisk until smooth to create Bang Bang sauce. Set aside.
- In a mixing bowl, coat chicken thighs with paprika, onion powder, black pepper, and tamari or soy sauce.
- Heat olive oil in a pan on medium-high. Brown chicken thighs for 6–7 minutes per side until golden.
- Transfer browned chicken to pressure cooker. Add a little water or broth to cover the bottom.
- Seal lid and cook under high pressure for 8 minutes. Let it slow release naturally.
- Remove chicken and rest for a few minutes. Slice and drizzle with Bang Bang sauce or serve sauce on the side.
- Serve with rice and garnish with spring onion, cabbage, carrots, and cucumber.
Notes
For extra flavor, let the sauce sit in the fridge for a few hours before serving. Use leftovers in wraps or salads for an easy next-day meal.