You catch the smell through the steam vent and suddenly you are starving. The warm scent of spices mixed with something crispy kinda teases your nose. You can't help but check the pressure cooker expecting a taste right then and there.
You remember the way the buttermilk soak made the chicken soft and juicy, and how you tossed those crispy pieces in that tangy bang bang sauce. The layers of flavor are kicking in already just by the aroma whirling out from the steam cues.
Cooking with the pressure cooker brings out the broth depth of those spices and tender pull in the chicken that'll make you wanna dive right into the bowl. It's gonna be finger-lickin good and way easier than you might think.
What Makes Pressure Cooking Win Every Round
- You get juicy chicken fast because pressure build cooks it super quick.
- The steam cues tell you exactly when your dish is coming together.
- Quick release lets you stop cooking right on time and keep food from gettin mushy.
- Pressure cooking locks in flavors way better than just baking or frying alone.
- The tender pull you get from chicken is off the charts, even without marinating forever.
- Your kitchen stays less messy since it's all in one pot or pan mostly.
- You can multitask and do other stuff while this cooker does the hard part for ya.
All the Pieces for This Meal
- 1 pound boneless skinless chicken breasts or thighs cut into bite-sized chunks.
- 1 large egg, beaten to mix with buttermilk.
- 133 cup buttermilk for that tender soak.
- 1 teaspoon salt to season good.
- d teaspoon freshly ground black pepper for a little kick.
- 1 teaspoon garlic powder for that savory punch.
- d teaspoon chili powder plus d teaspoon white pepper adding layers to the flavor.
- 23 cup all-purpose flour mixed with 2 cup cornstarch for your crispy coating.
- 1 cup panko breadcrumbs to get that extra crunch when frying.
Walking Through Every Single Move
First things first, cut your chicken into bite-sized pieces, easy to handle and quick to cook in your pressure cooker. Toss those pieces into a bowl.
Next up, grab another bowl and whisk together the egg and buttermilk. Sprinkle in salt, black pepper, garlic powder, chili powder, and white pepper. Pour this marinade over your chicken and let it soak in the fridge for at least 30 minutes. This step's gonna pump up the flavor real good.
While your chicken's soaking, mix the flour and cornstarch in another bowl. This combo works wonders for crispiness.
Once marinated, lift chicken pieces from the buttermilk mix and let excess drip off gently. Dredge each piece in the flour-cornstarch mix until fully coated. You wanna get every bit covered.
Heat vegetable oil in a deep skillet or pot to 350 degrees F. Once the oil is hot, fry the chicken in batches so they ain't crowded. This way, each piece comes out golden and crispy, takes about 5 to 6 minutes per batch.
Drain your fried chicken on paper towels to soak up extra oil. Just before serving, toss those crispy bites in your bang bang sauce or serve sauce on the side so you can dip away as you please.
Time Savers That Actually Work
- Marinate the chicken in the morning or overnight in the fridge so it soaks all day and you just gotta cook at dinner time.
- Use pre-cut chicken pieces from the store if you're running late. It saves you chopping time.
- Mix the sauce ingredients ahead so it's ready to toss the chicken right after frying.
- Use your pressure cooker for frying if it has that feature, saves you from heating up another pot.
That First Bite Moment
When you take that first bite, your teeth sink right through the crispy coating, and the tender pull of the chicken underneath surprises you in the best way. The crunch is loud enough to make you smile.
The bang bang sauce wraps around every crumb with sweet honey heat and just enough red pepper flakes to make it exciting. You feel that balance between spicy and smooth that keeps your tongue guessing.
You can't help but notice how the garlic powder and chili powder in the marinade add layers of flavor beneath the crunchy crust. It's the kinda dish that gets better with each bite.
How to Store This for Later
If you got leftovers, pop your chicken pieces into an airtight container and keep them in the fridge. They'll stay good for 3 to 4 days. Just reheat with a little oil in a pan so they don't lose their crunch.
For longer storage, freeze the chicken in a single layer on a baking tray first, then transfer to a freezer-safe bag. They last up to 2 months that way. Thaw in the fridge overnight before reheating.
You can also store the sauce separately in a jar in your fridge for up to a week. Keep the chicken and sauce apart till serving to keep everything crispy and fresh.
Everything Else You Wondered About
- Q Can I use chicken thighs instead of breasts? A Totally. Thighs actually stay moist longer and taste great in this recipe.
- Q How do I know when the pressure cooker has the right pressure build? A You'll see the steam vent start letting out steady steam and the pressure indicator pop up.
- Q What if I don't have a deep fryer? A No worries, use a large heavy skillet filled with enough oil to cover chicken pieces halfway.
- Q Can I make this recipe gluten free? A Swap flour and panko for gluten free versions and make sure your cornstarch is pure and gluten free.
- Q What's the best way to do quick release safely? A Use a long spoon or tongs to turn the pressure valve away from you slowly to avoid steam burns.
- Q Can I double the recipe? A Yep but do it in batches for frying so everything stays crispy and evenly cooked.
Bang Bang Chicken in Your Pressure Cooker
Equipment
- 1 Mixing bowl
- 1 Deep skillet or pot
- 1 Thermometer for oil temperature
Ingredients
Chicken Ingredients
- 1 pound chicken breasts or thighs boneless, skinless, cut into bite-sized chunks
- 1 egg beaten
- 1 ⅓ cup buttermilk
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon white pepper
- ⅔ cup all-purpose flour
- ½ cup cornstarch
- 1 cup panko breadcrumbs
- vegetable oil for frying
Bang Bang Sauce
- ¾ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 2 tablespoons honey
- 2 teaspoons rice vinegar
- ½ teaspoon garlic powder for sauce
- ½ teaspoon crushed red pepper flakes
- salt and ground black pepper to taste
Instructions
Instructions
- Cut chicken into bite-sized pieces and place in a bowl.
- In another bowl, whisk together egg and buttermilk. Mix in salt, black pepper, garlic powder, chili powder, and white pepper. Pour over chicken and marinate in the fridge at least 30 minutes.
- In a separate bowl, combine flour and cornstarch.
- Remove chicken from marinade, drain excess. Dredge each piece in flour-cornstarch mixture until well coated.
- Heat oil in a deep skillet or pot to 350°F. Fry chicken in batches for 5-6 minutes until golden and crispy.
- Drain fried chicken on paper towels to remove excess oil.
- For the sauce, mix mayonnaise, sweet chili sauce, honey, rice vinegar, garlic powder, and crushed red pepper flakes. Season with salt and pepper to taste.
- Serve fried chicken tossed with bang bang sauce or with sauce on the side for dipping.
- Garnish with green onions if desired.
