Instant Pot Bang Bang Chicken
- 1/2 cup Mayonnaise
- 1/3 cup Thai Sweet Chili Sauce
- 3 Tablespoons Sambal Oelek Ground Chili Paste (plus 1 teaspoon)
- 1 large Egg White
- 1/4 cup Potato Starch
- 2 pounds Chicken Breasts Boneless/Skinless
- 1/2 cup Coconut Milk
- 12 ounces Calrose Rice rinsed
- 1.5 cups Fresh Water
- 1/4 cup Seasoned Rice Vinegar divided
- 1/2 teaspoon Sea Salt
- Red Cabbage shredded
- Carrots shredded
- Cucumber sliced
- Butter Lettuce
In a medium bowl, whisk egg white until frothy. Add in 1 teaspoon Sambal Oelek and whisk.
Place chicken pieces into sauce and let sit 5 minutes.
Rinse rice and add to rice pan with 1/4 cup of coconut milk, 2 Tablespoons rice vinegar and 1.5 cups (12 ounces) of water. Set aside.
Whisk together mayonnaise, sweet chili sauce, Sambal Oelek, pinch of salt and set aside. Pour into squeeze bottle, if desired.
Select Saute/Browning on pressure cooker and allow to fully heat. Add oil. Remove chicken from egg white and dredge through potato starch and place into cooking pot. Sear each side for 10 seconds and then remove.
Pour in the rest of the rice vinegar and deglaze cooking pot, making sure nothing is stuck on the bottom of the pot. Return chicken to cooking pot and pour in 1/4 cup coconut milk. Turn off pressure cooker and return chicken to cooking pot.
Place trivet into cooking pot and place pan of rice on top.
Lock on lid and close pressure valve. Cook at high pressure for 4 minutes. When beep sounds, wait 10 minutes and then release the rest of the pressure.
Remove rice pan and fluff rice. Prepare each plate with garnishings and add a scoop of rice to each plate. Cut chicken into pieces and place on top of rice. Drizzle Bang Bang Sauce over chicken.