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.
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.