Bang Bang Chicken Pressure Cooker Recipe
This pressure cooker Bang Bang Chicken recipe delivers juicy, flavorful chicken thighs in a creamy, spicy sauce—all cooked quickly with perfect tenderness every time.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 cup Mayonnaise whole-egg for creamy base
- ¼ cup Sweet chilli sauce
- 1 tablespoon Sriracha optional
- 1 tablespoon Honey
- 1 tablespoon Fresh lime juice
- 600 g Boneless chicken thighs skin on or off
- 1 teaspoon Sweet paprika
- 1 teaspoon Onion powder
- ¼ teaspoon Black pepper freshly cracked
- 1 tablespoon Tamari or soy sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Olive oil
- ¼ cup Bang bang sauce reserved for drizzle
- Spring onions sliced for garnish
- Steamed rice for serving
- 75 g Shredded red cabbage
- Julienned carrots
- Cucumber slices
- Scallions thinly sliced
Instructions
Instructions
- In a bowl, combine mayonnaise, sweet chilli sauce, optional sriracha, honey, and lime juice. Whisk until smooth and set aside.
- Season chicken thighs with paprika, onion powder, black pepper, tamari or soy sauce. Toss to coat evenly.
- Heat olive oil in skillet over medium-high. Brown chicken 5–6 minutes per side until golden.
- Transfer browned chicken to pressure cooker with splash of broth or water. Cook on high pressure for 7 minutes.
- Quick release pressure and carefully remove lid. Let chicken rest for a few minutes before slicing.
- Toss sliced chicken with bang bang sauce or drizzle on top. Serve with steamed rice, cabbage, cucumber, carrots, and scallions.
Notes
Store leftovers in airtight container up to 4 days, or freeze in portions. Keep veggies separate to preserve freshness.