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Skillet Bang Bang Chicken Thighs taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

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.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
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.