Char Siu Chicken

The pot lid rattles and you know dinner is almost ready. You sense that familiar valve hiss starting to tickle your ears, telling you the stew inside is working its thing. The whole kitchen fills with that sweet and spicy smell that’s gonna make ya smile by the time you sit down to eat.

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As you look at your cooker, you spot that sealing ring snug and ready, holding in all the flavors tight. This aroma is different than any other meal you cooked before. That broth depth is just right, and you know it’s gonna taste dang good.

You remember the last time you made char siu chicken on the stove, it took way longer and was messier. But here the pressure cooker makes all the hard work easy. The steam cues and the way the timer counts down, it all feels like a little sigh of relief. Cooking can be fun and simple, and you’re proving that with each meal.

Why Your Cooker Beats Every Other Pot

• It traps heat and pressure so your chicken cooks super tender without drying out.
• The valve hiss lets you know just when to start your timer, kinda like a cooking buddy.
• You can use the quick release when you’re in a rush and wanna stop the cooking fast.
• The sealing ring keeps all those sauces and spices locked inside, no smells escaping your kitchen.
• It saves you time by doing a slow braise effect way quicker than your oven.
• The compact design means you don’t get a heap of dishes all dirty—win-win!

The Complete Shopping Rundown

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First off, you gotta grab 2 pounds of bone-in skin-on chicken thighs. This cut keeps the meat juicy and the skin crispy.

Don’t forget 2 tablespoons of dark brown sugar to sweeten up the marinade. You also need 1 teaspoon salt and ½ teaspoon five spice powder to bring out that classic Chinese take.

White pepper—just ¼ teaspoon is enough—and 1 ½ tablespoons hoisin sauce add that deep flavor punch. You can get a good jar of hoisin at any Asian grocery store or even some big markets.

Next, pick up 1 tablespoon Shaoxing wine for that authentic aroma. If you don’t have it, clear rice wine, dry sherry, or even beer works fine.

For extra umami, add 2 teaspoons light soy sauce and ½ teaspoon sesame oil. You’ll also need 2 cloves garlic, minced real fine, to kick your sauce up.

Optional but if you wanna be classic, 5 drops red food coloring help get that bright look. Lastly, grab 2 tablespoons water and 1 tablespoon maltose—or swap it with honey or brown rice syrup—that helps the chicken glaze beautifully.

How It All Comes Together Step by Step

Step one, mix your marinade. Grab a big bowl and add dark brown sugar, salt, five spice powder, white pepper, hoisin sauce, Shaoxing wine, soy sauce, sesame oil, and the minced garlic. Stir it up so everything’s smooth.

Next, toss your chicken thighs in that marinade bowl. You gotta make sure every piece gets coated well. Cover the bowl and stick it in your fridge for at least two hours, but overnight’s better if you got the patience.

Now, fire up your pressure cooker. Pour in 2 tablespoons water for that broth depth, then place a rack inside. Put the chicken on the rack skin side up, and pour in a little bit of the marinade around it, but don’t cover the chicken.

Seal the lid on. Watch for the valve hiss sound and once it’s there, start your timer to cook for 15 minutes on high pressure. After it’s done, use your quick release to let out the steam.

Careful take off the lid and put the chicken on a broiling pan or baking rack lined with foil. Brush it all over with the reserved marinade.

Pop it in a preheated oven at 400F for 10 to 15 minutes. This roasting step gets the skin crispy and charred in all the right spots. Keep an eye so it doesn’t burn, just lightly caramelized.

Last, pull it out and let it rest for 5 minutes. This lets the juices settle, and then you’re ready to dig in. That’s your dang good Char Siu chicken made pressure cooker style.

Valve Hacks You Need to Know

Sometimes the valve hiss can be kinda shy or stubborn. If it takes a while, check your sealing ring to make sure it’s not funny or twisted.

A handy shortcut is to wet the sealing ring a little with water. It helps it seal up tight and get that hiss going faster, especially on cold mornings.

If you’re in a hurry after cooking, you can always do a quick release by nudging the valve, but keep your face away, steam can be sneaky and hot!

Your First Taste After the Wait

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When you slice into that Char Siu chicken, you notice the juices just kinda spill out, telling you that juicy story right away. That skin is crisp with little burnt edges that have the best flavor.

The meat carries layers of savory, sweet, and spice all mingled perfectly. You can taste the rich hoisin and that five spice that lingers gently without overpowering.

With each bite you take, you remember why y'all cook like this. It’s all about that perfect balance that gets you coming back for seconds and makes dinner time exciting again.

How to Store This for Later

If you got leftovers, wrap your chicken tightly in foil or plastic wrap before putting in the fridge. It’ll keep good for about 3 to 4 days.

Freezing works great too. Just place pieces in airtight bags or containers. When you wanna eat it again, thaw it overnight in the fridge and reheat gently.

You can also shred the chicken and add it to fried rice or noodle dishes. That way it doesn’t go to waste and still tastes fantastic.

Lastly, keep the reserved marinade separate and use it as a dipping sauce when you reheat. It keeps that fresh Char Siu flavor alive no matter when you eat it.

Common Questions and Real Answers

• Can I use chicken breasts instead of thighs? You can, but breasts dry out faster in the cooker. Thighs hold moisture way better for Char Siu.
• What if I don’t have Shaoxing wine? No worries. Clear rice wine, dry sherry, or even beer will work as a substitute just fine.
• Do I have to use red food coloring? Nope, it’s just for that classic look. Skipping it doesn’t change taste a bit.
• How do I know when the valve hiss starts? You’ll hear a gentle whistle or hissing sound from the valve once it hits pressure. It’s kinda like your cooker telling you it’s ready.
• Is it okay to quick release right after cooking? Yep, it’s safe. Just be careful with the hot steam coming out the valve. Use a kitchen towel or tool if you gotta.
• Can I marinate the chicken longer than overnight? You can, but after about 24 hours the flavors might get too strong or salty. Overnight’s the sweet spot.

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Char Siu Chicken Pressure Cooker Recipe

This pressure cooker Char Siu Chicken recipe brings bold Cantonese BBQ flavor to juicy chicken thighs in a fraction of the usual cook time. Perfectly glazed and effortlessly tender.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Cuisine Mediterranean

Servings 4 people

Calories 564 kcal

Equipment

• 1 Mixing bowl Large
• 1 Pressure cooker
• 1 Baking rack Foil-lined

Ingredients

  

Main Ingredients

• 2 pounds chicken thighs bone-in, skin-on
• 2 tablespoons dark brown sugar
• 1 teaspoon salt
• ½ teaspoon five spice powder
• ¼ teaspoon white pepper
• 1 ½ tablespoons hoisin sauce
• 1 tablespoon Shaoxing wine or clear rice wine, dry sherry, or beer
• 2 teaspoons light soy sauce
• ½ teaspoon sesame oil
• 2 cloves garlic minced
• 5 drops red food coloring optional
• 2 tablespoons water
• 1 tablespoon maltose or honey or brown rice syrup

Instructions

 

Instructions

• In a large bowl, mix together dark brown sugar, salt, five spice powder, white pepper, hoisin sauce, Shaoxing wine, light soy sauce, sesame oil, and minced garlic to form the marinade.
• Add the chicken thighs to the bowl and coat them thoroughly. Cover and marinate in the fridge for at least 2 hours, preferably overnight.
• Place 2 tablespoons of water in the pressure cooker. Set a rack inside and arrange the chicken skin-side up on the rack. Pour in some marinade around the chicken, but don’t cover it.
• Seal the pressure cooker. Once pressure is reached and the valve hisses, cook on high pressure for 15 minutes. Use the quick release method after cooking.
• Transfer the chicken to a foil-lined baking rack. Brush with reserved marinade.
• Roast in a preheated 400°F oven for 10–15 minutes until skin is crisp and lightly charred.
• Let the chicken rest for 5 minutes before serving to allow the juices to settle.

Notes

Leftovers can be refrigerated for 3–4 days or frozen. Reheat gently or use in fried rice and noodle dishes. Save the extra marinade as dipping sauce when serving leftovers.