Bang Bang Chicken Skewers: Pressure Cooker Style
Juicy chicken skewers cooked perfectly in the pressure cooker, slathered in spicy sweet bang bang sauce. Easy, flavorful, and totally crave-worthy!
Equipment
- 1 Mixing bowl For mixing sauce
- 1 Pressure cooker For cooking skewers
- 1 Grill or pan Optional for searing
Ingredients
Main ingredients
- Wooden skewers soaked in water for 30 minutes so they don’t burn
- 2 pounds Boneless, skinless chicken breasts cut into 1-inch cubes
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 ¼ cups Mayonnaise smooth and creamy for the sauce base
- ⅔ cup Thai sweet chili sauce sweet and spicy to balance everything
- 2 teaspoons Sriracha or more if you love heat
- 2 tablespoons Honey to mellow out the spice
Instructions
Instructions
- Soak wooden skewers in water for 30 minutes to prevent burning.
- Cut chicken into 1-inch cubes and toss with oil, paprika, garlic powder, salt, and black pepper.
- Thread seasoned chicken pieces onto soaked skewers, spacing evenly.
- Whisk mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a bowl. Reserve half the sauce for later.
- Place skewers in pressure cooker basket/trivet with water underneath. Cook on high pressure for 6 minutes.
- Let pressure natural release for 5 minutes followed by quick release.
- Optional: Grill or pan sear skewers for 1-2 minutes to caramelize and brush with reserved sauce before serving.
Notes
Store leftover skewers in an airtight container for up to 3 days. Freeze cooked chicken (off skewers) up to 2 months. Reheat gently. Keep sauce separately in a sealed jar.