Instant Pot Bang Bang Chicken Recipes

INSTANT POT BANG BANG CHICKEN

Steps:

• In a small cup whisk together 2 TBS Sriracha, 1/3 cup chicken stock, 1 TBS rice wine vinegar; set aside. Place chicken breasts into instant pot. Add sauce mixture over the top. Place instant pot rack on top of chicken breasts (it is okay for it to touch the chicken).
• In an oven safe bowl, add rice and water, mix gently. Place bowl on top of rack inside instant pot. Close top of instant pot, making sure the sealing valve is in the sealed position. Cook on manual/high for 6 minutes.
• When time is up, allow 10 minutes to naturally release (do not remove top or flip pressure valve for 10 minutes). After 10 minutes, flip the pressure valve to release any remaining pressure. Carefully open the top away from your body, and set aside.
• Using oven mitts or a towel, remove rice bowl from instant pot; carefully fluff rice with a fork and set aside. Using tongs remove rack on top of the chicken. Remove chicken breasts and transfer to a cutting board. Shred the chicken using 2 forks. Once shredded, add chicken back to instant pot to absorb the cooking liquid. Stir to combine.
• Combine all additional sauce ingredients in a cup or small bowl and set aside.
• Serve chicken over rice* and top with cabbage, tomatoes, green onions, and additional sauce.

INSTANT POT BANG BANG CHICKEN

Steps:

• Pour chicken broth or water into Instant Pot. Place a steamer basket into the Instant Pot.
• Cut the chicken thighs into bite size pieces (discard excess fat). Add them into a large Ziploc bag. Toss in the cayenne or smoked paprika and the kosher salt. Zip up the bag and shake well so that the chicken pieces are coated.
• Pour the chicken into the steamer basket.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When the time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
• While the chicken is cooking whisk together all the bang bang sauce ingredients. Cover and put in the refrigerator.
• Once the chicken is done cooking remove the steamer basket from the Instant Pot. Discard the water/broth. Toss the chicken in with the bang bang sauce and serve over rice or cauliflower rice.

INSTANT POT BANG BANG CHICKEN

Steps:

• Set a skillet over medium high heat and dry roast the panko bread crumbs stirring frequently until uniformly golden. Bread crumbs burn quickly, do not leave unattended. Set them aside.
• Add the seasonings (mentioned above in the "Seasonings" section) into the all purpose flour and whisk to mix well.
• Dice the chicken into 1 inch cubes and rub them with 1 teaspoon crushed black pepper.
• Transfer the seasoned flour into a large ziplock bag and add the chicken cubes. Seal the bag and coat the chicken with flour by gently rubbing and shaking the bag with the help of your hands.
• Prepare an assembly line - arrange the flour coated chicken, whisked eggs in a bowl and the skillet roasted panko in a dry flat plate in a symmetrical order.
• Now, take one flour coated chicken piece from the zip lock bag and shake off any excess flour. Quickly dip it in the whisked egg coat on all sides and lay it on the bed of bread crumbs. Gently roll the chicken to uniformly crumb coat it. Set it aside on a clean dry plate. Repeat the process until you are done with all the pieces.
• Place the air fryer Instant Pot Basket inside the steel pot of the Instant Pot. Spray the air fryer basket with oil.
• Now arrange the crumb coated chicken inside the air fryer basket in one single layer. Do not over crowd or stack the chicken one on top of the other.
• Spray the chicken with oil.
• Seal the air fryer lid and press the AIR FRY Button. Set the temperate 400 F and the time 10 minutes. Finally, press the START button.
• After 5 mins of cooking time, open the air fryer lid and flip the chicken pieces. Spray them with oil and again air fry them for the rest of the 5 mins using the same settings you used before.
• When the cooking cycle is over carefully open the lid of the air fryer and bring out the crispy air fried bang bang chicken on to a moisture free plate.
• Drizzle with generous amount of Bang Bang Sauce and sprinkle some chopped scallions and serve hot right away. Enjoy!

BANG BANG CHICKEN

Steps:

• Whisk together milk and egg in a bowl until smooth. Add chicken to egg wash and marinate for 15 minutes. Drain.
• Combine potato starch, flour, salt, pepper, and ground red pepper in a bowl and transfer into a large resealable bag. Add egg-washed chicken pieces and shake until each piece is completely dredged.
• Heat oil in a large skillet to 325 degrees F (165 degrees C).
• Add chicken pieces into the oil in batches, about 5 to 8 pieces at a time, so as not to drop the temperature of the oil. Fry for 90 seconds. Remove to a paper-towel lined plate to drain. Fry remaining chicken pieces.
• Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry another 90 seconds. Remove to a paper-towel lined plate to drain. Fry and drain the remaining chicken. Transfer chicken to a medium bowl.
• Stir mayonnaise, honey, sweet chili sauce, and gochujang together in a small bowl. Toss fried chicken with sauce to coat.