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Bang Bang Chicken Recipe Crispy Spicy And Irresistible taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Bang Bang Chicken in Your Pressure Cooker

Crispy, juicy chicken bites coated in a flavorful marinade then fried to golden perfection and tossed in a spicy, tangy bang bang sauce—all made easy with the help of a pressure cooker.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 670 kcal

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.

Notes

Fry in small batches to keep oil temperature stable and ensure crispiness. Prep sauce ahead for deeper flavor. Store leftovers in fridge up to 3 days, or freeze for 2 months. Keep sauce separate for best texture.