Steam curls up from the valve and your stomach starts talking back. You spot that little float valve popping up like a signal that things are heating up in your pressure cooker. It’s not just the sound you hear—it’s that whole kitchen vibe that gets you ready for some serious dinner time.
You recall that sealing ring inside works overtime to keep all that steam locked in. This pressure build? It’s like a race against time, but y’all, it’s a good one. The pressure cooker kinda steals the show here, making chicken that's tender pull so easy it’s almost silly.
Valve hiss finally lets you know when your meal’s ready. You gotta love the smell sneaking out when you crack it open. Chicken pieces coated in crispy goodness, drenched in that spicy-sweet Bang Bang sauce—the kinda dish that talks back to your hunger and wins every round.
What Makes Pressure Cooking Win Every Round
- You get tender pull chicken way faster than baking or frying alone
- Pressure cooking traps flavors, making every bite richer
- The float valve and sealing ring make sure you build and keep the steam tight
- You avoid drying out your chicken, it stays juicy and tender
- The valve hiss tells you exactly when it’s done—no guesswork
- Pressure cookers save you time, especially when you got hungry folks waiting
Pressure cooking isn’t just about speed; it enhances the flavor depth too. If you’re intrigued by quick methods that don’t sacrifice taste, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for another quick comfort food that’ll satisfy your crowd.
Your Simple Ingredient Checklist
- 1 pound boneless, skinless chicken breasts or thighs – your call, both work well
- 1 large egg, beaten – helps the marinade stick good
- 133 cup buttermilk – you remember this makes chicken extra tender
- 1 teaspoon salt and ½ teaspoon freshly ground black pepper – gotta season well
- 1 teaspoon garlic powder, ½ teaspoon chili powder, ½ teaspoon white pepper – for that spicy kick
- ⅔ cup all-purpose flour and ½ cup cornstarch – for that crispy dredge
- 1 cup panko breadcrumbs – extra crunch, you don’t wanna skip this
- Vegetable oil for frying – enough to get things golden brown
- For the bang bang sauce: ¾ cup mayonnaise, 2 tablespoons sweet chili sauce, 2 tablespoons honey, 2 teaspoons rice vinegar, ½ teaspoon garlic powder, ½ teaspoon crushed red pepper flakes, plus salt and freshly ground pepper to taste
The Full Pressure Cooker Journey
- Cut your chicken into bite-sized pieces and set 'em aside. Easy start.
- In a bowl, whisk together buttermilk, beaten egg, salt, pepper, garlic powder, chili powder, and white pepper. You gotta get that marinade mixed well.
- Drop the chicken pieces in the marinade and let 'em soak for at least 30 minutes—patience pays here.
- In another bowl, mix the flour and cornstarch. This is gonna give you that crispy crust.
- Grab the chicken out of the marinade and let the excess drip off, then coat each piece in the flour mixture. Make sure they’re covered nicely.
- Heat up your oil in a deep fryer or a heavy-bottomed pot to 350°F. Get ready for that sizzling sound.
- Fry the chicken in batches until golden and crisp, about 4-5 minutes each batch. Don’t overcrowd the pot or the crispiness suffers.
- Set cooked chicken on paper towels to drain. Then toss ’em in the Bang Bang sauce. Sprinkle some chopped green onions or sesame seeds if you feel fancy. Serve hot and watch them disappear.
For a handy shortcut on prep and whipping up quick meals, our Easy Marinated Cheese Appetizer with Salami & Green Olives recipe shows how simple ingredients can create something fancy and flavorful.
Smart Shortcuts for Busy Days
- Buy pre-cut chicken pieces to skip chopping.
- Make your Bang Bang sauce ahead and store it in the fridge—it lasts a week easy.
- Use frozen chicken thighs that thaw quickly in the marinade for a faster prep.
- Double the batch and freeze leftovers for a ready-to-go dinner later.
What It Tastes Like Fresh From the Pot
Fresh from your pressure cooker, that chicken hits you with a rich, tender pull. It’s juicy inside with that crunchy coating that you can’t resist.
The Bang Bang sauce steals the show—sweet, spicy, and just tangy enough to keep your taste buds excited. Every bite kinda dances on your tongue, no joke.
You’ll notice the toasted panko giving that crunch that your fingers gonna remember for a while. It’s flaky but not crumbly, sticking well thanks to the sauce hug.
The whole dish smells like dinner dreams come true. You feel that hint of garlic and chili teasing your senses. Just pure yum wrapped up in every mouthful.
Making It Last All Week Long
Store your leftover Bang Bang Chicken in an airtight container in the fridge. It stays good for about 3-4 days, perfect for quick lunches or dinners.
If you froze part of it, thaw overnight in the fridge for best results. Reheat gently in a skillet or oven to keep that crispy edge.
For meal prep, pack chicken and sauce separately to keep the coating from getting soggy. Add sauce right before eating—you’ll thank me later.
What People Always Ask Me
- Can I use chicken thighs instead of breasts? Absolutely, y’all. Thighs stay juicier and give a richer flavor. Check out more chicken thigh recipes for variety and juicy results.
- Do I really need to marinate the chicken? Yeah, it’s worth the wait. Marinating helps that tender pull and flavor soak.
- Is frying necessary after pressure cooking? For this recipe, yeah. The pressure cooker gets the chicken tender but frying adds the crispy finish that’s classic Bang Bang.
- What if I don’t have a deep fryer? Just use a heavy-bottomed pot with enough oil to cover chicken pieces. Be careful and keep an eye on the temperature.
- Can I make this gluten-free? Sure, sub the flour and panko with gluten-free alternatives that crisp up nice.
- How do I know when the pressure is just right? You watch for the float valve popping up and the valve hiss. They tell you when the pressure build is done and cooking starts.
Bang Bang Chicken Made Easy in Your Pressure Cooker
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- 1 large egg beaten
- 1⅓ 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
- ¾ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 2 tablespoons honey
- 2 teaspoons rice vinegar
- ½ teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes
- salt and pepper to taste
Instructions
Instructions
- Cut your chicken into bite-sized pieces and set 'em aside. Easy start.
- In a bowl, whisk together buttermilk, beaten egg, salt, pepper, garlic powder, chili powder, and white pepper.
- Drop the chicken pieces in the marinade and let 'em soak for at least 30 minutes.
- In another bowl, mix the flour and cornstarch.
- Coat each piece of chicken in the flour mixture after removing from marinade.
- Heat oil in a deep fryer or heavy pot to 350°F.
- Fry chicken in batches until golden and crisp, about 4-5 minutes each.
- Set on paper towels to drain.
- Toss chicken in bang bang sauce. Optional: garnish with green onions or sesame seeds.
- Serve hot and enjoy!
