Instant Pot Bang Bang Chicken Recipe2022-04-30
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 4m
- Ready In: 14m
Average Member Rating
(2.5 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat2.5 g
Trans Fat2.5 g
Unsaturated Fat1.6 g
Instant pot bang bang chicken recipe. Bang bang chicken is a dish flavored with chili paste and chili sauce. This recipe for Instant pot Bang bang chicken will teach you how to make this popular dish in the comfort of your home with the convenience of an electric pressure cooker.
Tips for Making a Perfect Bang Bang Chicken Recipe
With the help of this recipe, you will be able to cook a delicious dish in your instant pot.
This recipe is incredibly easy to make and tastes great. It is perfect for a busy day because it can be made in under 30 minutes.
Tips for Making a Perfect Bang Bang Chicken in an Instant Pot
– Add the sauce ingredients to the instant pot first before adding the chicken. This will help it cook faster.
– Make sure that you use boneless and skinless chicken breasts when making this dish. This will ensure that they are cooked through and tender when finished cooking in the instant pot.
10 Delicious New Recipes for the Instant Pot – Quick & Easy Meals That Are Perfect for Busy Weeknights
Instant Pot is a popular brand of electric pressure cookers that helps you make healthy and delicious meals in less than 30 minutes. With this list of 10 recipes, we hope you’ll find your new favorite Instant Pot meal.
Instant Pot Bang Bang Chicken Recipe
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- 1/2 cup (125 ml) mayonnaise
- 1/3 cup (80 ml) Thai sweet chili sauce
- 3 tablespoons plus
- 1 egg white
- 1/4 cup potato starch
- 2 pounds (960 g) boneless and skinless chicken breasts
- 1/4 (60 ml) coconut milk
- 1 oz (30 ml) rice vinegar, divided
- 1/2 teaspoon sea salt
In a medium mixing bowl, whisk the egg white until frothy. Add 1 teaspoon Sambal Oelek and stir well.
Place the chicken in the egg mixture and let it sit for 5 minutes.
In a medium mixing bowl, combine the mayonnaise, chili sauce, chili paste, and sea salt. Mix well and set aside.
Heat the vegetable oil in an electric constant pot turned to saute mode. Remove the chicken from the egg mixture and dredge it through the potato starch. Place into the cooker. Sear on both sides for 10 seconds, then remove and temporarily set aside.
Pour the vinegar into the pot and deglaze it, making sure nothing is stuck on the bottom of the cooker.
Return seared chicken to the pressure cooker. Pour the coconut milk over the chicken.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 4 minutes.
Using the Quick release method, bring pressure to normal. carefully unlock and open the lid. remove cooked chicken from the cooker and transfer it to a cutting board. Using two forks, shred it and transfer it to a serving plate.
Pour the cooking liquid over the shredded chicken. Serve with your favorite vegetables.