Bang Bang Chicken Pressure Cooker Recipe
This crispy Bang Bang Chicken made in the pressure cooker is coated with seasoned panko and topped with a sweet and spicy mayo sauce. A party appetizer or flavorful lunch that comes together fast!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 3 chicken breasts chopped into bite-size chunks
- 3 tablespoon cornflour cornstarch in USA
- 120 ml buttermilk
- 1 egg
- 0.75 teaspoon garlic salt
- 0.25 teaspoon white pepper
- 1 teaspoon salt
- 150 g panko breadcrumbs about 3 cups
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 0.5 teaspoon celery salt
- 0.25 teaspoon white pepper
- 2 tablespoon olive oil
- 120 ml mayonnaise
- 2 tablespoon sweet chilli sauce
- 1 tablespoon sriracha chilli sauce
- 1 teaspoon honey
- 4 spring onions sliced thin
- 1 red chilli thinly sliced
Instructions
Instructions
- Preheat oven to 200°C/400°F or heat oil in deep fryer to 180°C/350°F.
- In a bowl, whisk together buttermilk, egg, garlic salt, white pepper, and salt.
- Add chopped chicken to marinade and let sit for 10–15 minutes.
- In another bowl, combine panko, paprika, black pepper, celery salt, and white pepper.
- Remove chicken from marinade, shake off excess, and coat in breadcrumb mixture.
- Place on tray if baking or into hot oil if frying. Bake 20–25 min or fry 4–5 min per batch.
- Mix mayo, sweet chilli sauce, sriracha, and honey for bang bang sauce.
- Serve chicken with sauce and top with spring onions and red chilli slices.
Notes
Can be baked or fried. Store leftovers in airtight container up to 4 days or freeze. Reheat in oven or air fryer to retain crisp. Sauce keeps 1 week in fridge.