Bang Bang Chicken Skewers

That first hiss from the cooker tells you something good is happening. It's like a little signal that says dang, y'all I'm doing my thing. You sense that pressure build inside and the float valve pops up. It's kinda exciting if you ask me.

You feel that hum of hot steam escaping as the valve hiss goes off. It's a promise of juicy chicken with that tender pull you love. You recall how waiting for that hiss made your stomach growl a bit, it's a dang good sound.

By the time you hear that hiss you're already thinking about how the flavors are melding. That sealing ring working hard to keep everything locked tight. You know you're in for a tasty ride with these Bang Bang Chicken Skewers done fast and easy.

The Real Reasons You Will Love This Method

• You get that perfect tender pull on every bite without dry chicken. The pressure helps break down the fibers real good.
• It's super quick compared to oven or grill alone. You save time but not flavor.
• The marinade seeps deep in the chicken while it cooks under pressure. Flavor goes all the way through.
• You don't gotta stall by the grill all the time. Pop it in the cooker and walk away briefly.
• Cleanup is easy peasy since it's all in one pot. Less dishes means more time enjoying your food.

Everything You Need Lined Up

• 2 large chicken breasts or thighs/tenderloins about 1 lb or 450 grams cut into cubes
• ⅔ cup mayonnaise (that's around 10 to 12 tablespoons) for creamy sauce
• 4 tablespoons sweet chili sauce for that sweet kick
• 2 tablespoons Sriracha sauce to bring the heat
• 1 tablespoon honey to balance things out sweet
• 1 tablespoon lime juice fresh squeezed if possible
• 2 teaspoons soy sauce to add salty depth
• ½ teaspoon salt to season your chicken right
• 1 teaspoon smoked paprika for that smoky flavor boost
• 1 teaspoon garlic powder plus 1 tablespoon chopped fresh cilantro for garnish
• Bamboo or metal skewers ready to thread your chicken
• Oil spray if you wanna keep sticking at bay

Your Complete Cooking Timeline

First thing first cut your chicken into bite-sized pieces. Make 'em about the same size so they cook evenly.

Next toss the chicken with salt, smoked paprika, garlic powder in a big bowl. Give it a good mix. Let it marinate at least 15 minutes. You can hang out and do your thing while it soaks in flavor.

Thread the chicken on your skewers nice and tight but not smushed. Get them lined up so they're ready for cookin.

Spray a grill pan or preheat a grill to medium-high heat. If you don't have a grill pan no worries a good skillet also works.

Place the skewers in the pressure cooker insert or on your grill pan. Here's the trick for the cooker, you might use the grill rack insert so steam circulates well.

Seal up the pressure cooker with the sealing ring in place. Lock the lid and set to high pressure. You wanna cook those skewers for about 6 minutes. The float valve will rise once it gets to pressure.

When the timer's done quick release the pressure carefully so you don't burn yourself on the valve hiss. Open the lid and check the chicken's tenderness.

Serve immediately with the bang bang sauce drizzled on top or on the side for dipping. Garnish with fresh cilantro and enjoy that tender pull in every bite.

Valve Hacks You Need to Know

• Before you start, always check the sealing ring for cracks or stuck bits. Gotta have it sealing tight to build pressure.
• When you quick release, cover the valve with a kitchen towel just in case of hot splatters. Safety first always.
• If the float valve won't pop up, your cooker might not have reached pressure yet or maybe the ring's not seated right. Give it a wiggle.
• Spritz your skewers lightly with oil spray before cooking if you want 'em less stuck to your rack or pan. That works real good.

What It Tastes Like Fresh From the Pot

You notice a juicy tenderness right when you bite in. The chicken pulls apart with ease that tender pull is what you want in these skewers.

The flavors burst out with a sweet, spicy zing from the bang bang sauce. It dances on your tongue leaving layers of chili, lime, and honey.

The smoky paprika adds a depth you didn't expect but love. It's subtle but makes every bite interesting and dang satisfying.

Fresh cilantro on top adds that little pop of green freshness. It's the perfect final touch that brightens up the whole dish.

How to Store This for Later

• Pop the cooked skewers in an airtight container and refrigerate. They keep good for about 3 to 4 days.
• If you wanna freeze 'em, wrap each skewer in foil or plastic wrap before placing them in freezer bags. They'll last about 2 months frozen.
• To reheat, thaw frozen skewers overnight in the fridge and then warm in the pressure cooker on the sauté setting or in the oven. Don't overcook or you'll lose that tender pull.

Your Most Asked Questions Answered

• Q: Can I use chicken thighs instead of breasts?
  A: Heck yes you can. Thighs stay juicier and give you extra flavor. Just cut 'em into cubes like breasts.
• Q: Do I have to soak wooden skewers first?
  A: It's a good move to soak bamboo skewers in water for about 30 minutes. That keeps 'em from burning while cooking.
• Q: Can I make the sauce ahead of time?
  A: For sure. The bang bang sauce actually tastes better after a bit of chill time to let flavors blend.
• Q: What if my pressure cooker fails to build pressure?
  A: Double check the sealing ring is clean and seated right. Also make sure the float valve is free to move. Those usually fix it.
• Q: Is it important to quick release pressure?
  A: With chicken skewers, you wanna quick release to stop cooking fast and keep it tender not dried out.
• Q: Can I add veggies to the skewers?
  A: Oh yeah, adding chunks of zucchini, bell peppers, or sweet potatoes works great. Just cut everything in same size pieces so it cooks evenly.

For more flavorful chicken recipes, check out our Garlic Parmesan Chicken and Chicken Philly Cheesesteak recipes that are perfect for quick weeknight meals.