Bang Bang Chicken
This Bang Bang Chicken is a quick and flavorful pressure cooker meal with juicy chicken thighs, spicy-sweet sauce, and fresh veggie toppings. Perfect for weeknight dinners!
Equipment
- 1 Mixing bowl for seasoning chicken
- 1 Pressure cooker for cooking the chicken
Ingredients
Main ingredients
- 1 cup whole-egg mayonnaise creamy base for bang bang sauce
- 0.25 cup sweet chilli sauce the sweet and spicy combo that sings
- 1 tablespoon sriracha or hot chilli sauce optional
- 1 tablespoon honey adds sweetness
- 1 tablespoon lime juice fresh citrus pop
- 600 g boneless chicken thighs skin on or off
- 1 teaspoon sweet paprika smoky flavor boost
- 1 teaspoon onion powder subtle savoriness
- 0.25 teaspoon freshly cracked black pepper gentle heat
- 1 tablespoon tamari or regular soy sauce salty umami balance
- 1 tablespoon brown sugar helps caramelize chicken
- 1 tablespoon olive oil for searing before pressure cooking
- sliced spring onion for serving
- steamed rice for serving
- shredded red cabbage for serving
- grated carrots for serving
- sliced cucumber for serving
Instructions
Instructions
- Pat chicken thighs dry and toss with paprika, onion powder, black pepper, and tamari in a large bowl.
- Turn pressure cooker to sauté mode, heat olive oil, and sear chicken thighs skin side down for 3–4 minutes each side.
- Whisk together mayonnaise, sweet chilli sauce, sriracha, honey, and lime juice to make the bang bang sauce.
- Return chicken to pot if removed, pour bang bang sauce over, lock lid and pressure cook on high for 10 minutes.
- Let pressure release naturally for 10 minutes before removing lid.
- Stir chicken gently to coat in sauce and serve over rice with fresh vegetables and spring onion.
Notes
For less spice, reduce or skip sriracha. Store leftovers in the fridge or freeze for later. Reheat gently and serve with fresh veggies for best texture.