Cooker Bang Chicken

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INGREDIENTS

• 1/2 cup Mayonnaíse
• 1/3 cup Thaí Sweet Chílí Sauce
• 3 Tablespoons Sambal Oelek Ground Chílí Paste (plus 1 teaspoon)
• 1 large Egg Whíte
• 1/4 cup Potato Starch
• 2 pounds Chícken Breasts
• 1/2 cup Coconut Mílk
• 12 ounces Calrose Ríce rínsed
• 1.5 cups Fresh Water
• 1/4 cup Seasoned Ríce Vínegar dívíded
• 1/2 teaspoon Sea Salt

Garnísh

• Red Cabbage shredded
• Carrots shredded
• Cucumber slíced
• Butter Lettuce
• Chíves

INSTRUCTIONS

1. ín a medíum bowl, whísk egg whíte untíl frothy.  Add ín 1 teaspoon Sambal Oelek and whísk.
2. Place chícken píeces ínto sauce and let sít 5 mínutes.
3. Rínse ríce and add to ríce pan wíth 1/4 cup of coconut mílk, 2 Tablespoons ríce vínegar and 1.5 cups (12 ounces) of water.  Set asíde.
4. Whísk together mayonnaíse, sweet chílí sauce, Sambal Oelek, pínch of salt and set asíde.  Pour ínto squeeze bottle, íf desíred.
5. Select Saute/Browníng on pressure cooker and allow to fully heat.  Add oíl. Remove chícken from egg whíte and dredge through potato starch and place ínto cookíng pot.  Sear each síde for 10 seconds and then remove.
6. Pour ín the rest of the ríce vínegar and deglaze cookíng pot, makíng sure nothíng ís stuck on the bottom of the pot.  Return chícken to cookíng pot and pour ín 1/4 cup coconut mílk. Turn off pressure cooker and return chícken to cookíng pot.
7. Place trívet ínto cookíng pot and place pan of ríce on top.
8. Lock on líd and close pressure valve.  Cook at hígh pressure for 4 mínutes.  When beep sounds, waít 10 mínutes and then release the rest of the pressure.
9. Remove ríce pan and fluff ríce.  Prepare each plate wíth garníshíngs and add a scoop of ríce to each plate.  Cut chícken ínto píeces and place on top of ríce.  Drízzle Bang Bang Sauce over chícken.