Bang Bang Chicken Made Easy in Your Pressure Cooker
A flavorful and juicy Bang Bang Chicken prepared quickly using a pressure cooker, featuring crispy-seasoned coating and a spicy-sweet signature sauce.
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!
Notes
Store leftovers in airtight container in fridge up to 3-4 days. Reheat in skillet to maintain crispiness. Keep sauce and chicken separate when meal prepping to avoid sogginess.