Bang Bang Chicken Skewers: A Pressure Cooker Delight
These Bang Bang Chicken Skewers are a spicy, sweet and tangy treat made easily using a pressure cooker. Drizzled with creamy bang bang sauce, they’re perfectly tender every time!
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker
- 1 Skewers wooden or metal
Ingredients
Main ingredients
- 1.5-2 lbs Chicken thighs cubed into 1 inch pieces
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Salt
- 2 tablespoon Hot honey
- 1 cup Mayonnaise
- 2 tablespoon Lime juice fresh squeezed
- ⅔ cup Thai sweet chili sauce
- 0.25 cup Sriracha
Instructions
Instructions
- In a large bowl, combine cubed chicken, olive oil, paprika, garlic powder, black pepper, cayenne, salt, and hot honey. Toss well to coat.
- Thread chicken pieces onto skewers, leaving small gaps between for even cooking.
- Place skewers on rack inside pressure cooker. Add 1 cup water or broth underneath.
- Seal lid. Cook on high pressure for 8 minutes followed by a natural release for 10 minutes.
- Meanwhile, whisk mayonnaise, lime juice, sweet chili sauce, and Sriracha together for bang bang sauce.
- Once pressure is released, carefully remove skewers and brush generously with bang bang sauce.
- Serve hot with extra bang bang sauce on the side for dipping.
Notes
For best results, soak wooden skewers before use. Leftovers can be stored in the fridge up to 3 days or frozen up to 2 months.