That first hiss from the cooker tells you something good is happening. You know that sound means the steam cues are kicking in, and that tasty chicken of yours is about to get real tender real fast. You spot the valve hiss as you count down the cooking time, thinking "dang, this is gonna be good."

Salt and pepper chicken in skillet — Delicious salt and pepper chicken sizzling in a skillet.

This dish never lets me down. Those bite-sized chicken thighs soak up all the flavors while staying juicy inside. You feel that tender pull the moment you poke a piece, and it makes you wanna cook this again tomorrow.

And the best part is how real quick it comes together. You start chopping, toss the chicken in the spices and cornstarch, and before you know it, that smell of garlic and scallion cooking in the skillet has your kitchen feelin like a dang restaurant. The pressure cooker does all the heavy lifting for you, and your appetite just keeps on going!

The Truth About Fast Tender Results

You don27t gotta babysit the pressure cooker. Just seal it up and wait for the steam cues.
Chicken thighs are your best bet for moist, tender results that don27t dry out.
Coating chicken in cornstarch before frying adds that crisp texture y27all love.
The pressure cooker cooks everything evenly because steam surrounds the food.
Using a natural release after cooking keeps meat juicy with slow release of pressure.
Short cook times under pressure still break down fibers, no tough bites.

Your Simple Ingredient Checklist

Chicken and ingredients preparation — Ingredients prepped for cooking the perfect salt and pepper chicken.

1 lb boneless, skinless chicken thighs 2d cut into bite-sized pieces so every piece27s tasty.
½ cup cornstarch 2d this helps get that crunchy outside.
½ teaspoon salt 2d just enough to season but not overpower.
½ teaspoon ground black pepper 2d adds the classic peppery bite.
½ teaspoon white pepper 2d sneaks a little extra heat and sharpness.
2 green onions thinly sliced 2d fresh and bright for tossing at the end.
1-2 red chili peppers thinly sliced 2d for that bit of spicy kick.
3 cloves garlic minced 2d gotta have that garlic aroma in the skillet.
1 tablespoon soy sauce 2d salty goodness to coat the chicken.
1 teaspoon sesame oil 2d just a splash to finish it off with nuttiness.
Vegetable oil for frying 2d a good amount to get that crisp fry going.

Walking Through Every Single Move

First, you toss your chicken pieces with salt, black and white pepper, and cornstarch. Make sure each piece is nicely coated. This coating27s gonna help give you that crunchy texture later.

Next, heat up vegetable oil in your deep skillet or wok over medium-high heat. You want it hot but not smoking.

Fry the chicken in batches. Don27t crowd the pan because that27ll make 27em steam instead of crisp. Fry about 5-6 minutes till golden brown and cooked through. Drain the fried chicken on paper towels so it ain27t greasy.

After frying, remove extra oil from skillet, keep just about a tablespoon. Now toss in garlic, green onions, and sliced red chili peppers. Saute9 for 1-2 minutes till everything27s smelling dang good.

Put the fried chicken back in the skillet and drizzle with soy sauce and sesame oil. Toss it so every piece gets coated good.

Cook for another 1-2 minutes just so flavors blend and get cozy together.

Then you serve it up hot. Your taste buds won27t forget this!

Valve Hacks You Need to Know

One trick is to watch the little steam cues on your valve. When you see steady steam rising, it means the cooker27s working right.

Use natural release or slow release most times. It keeps meat juicy 27cause pressure drops gradually, letting the chicken rest.

If you27re in a hurry, do a quick release, but gotta watch not to lose all that moisture. Quick releases work best when pressure cooker instructions say so.

That First Bite Moment

You finally get to the first bite. Chicken27s crispy outside with those seasonings you mixed up earlier. The crunch greets your teeth and thay what you had been waiting for.

Then the tender pull. Bite through, and the inside stays juicy, with the peppers and garlic flavors roundin it out. It27s like a little party in your mouth.

You remember why you keep coming back to this recipe. It27s easy, fast, and that taste is just pure satisfaction. Dang, you gotta try it soon if you ain't yet!

Finished salt and pepper chicken plated — Plated salt and pepper chicken ready to enjoy.

Keeping Leftovers Fresh and Ready

Got leftovers? Store them in an airtight container in the fridge. They27ll keep good for about 3 days, just reheat gently so chicken stays tender.

You can also freeze cooked chicken in zip bags. Flatten it for faster thawing later. When ready to eat, thaw overnight in the fridge before reheating.

Another cool trick is reheating in a skillet with a splash of water or oil. This brings back crispness a bit. Microwave27s okay too but might lose texture.

Common Questions and Real Answers

Can I use chicken breast instead of thighs? You can but it might come out drier. Thighs hold moisture better when pressure cooked.
Why coat the chicken in cornstarch? Cornstarch helps get that crispy outside when frying, and it locks in juice.
Do I have to fry chicken before pressure cooking? This recipe fries after pressure cooking, actually. The pressure cooker is mostly for tenderness here, then you fry to crisp.
What27s natural release and why use it? Natural release lets the pressure drop slowly after cooking, keeping chicken juicy. Quick releases can dry meat out.
Is the chili pepper optional? Yep, you can skip or reduce if you27re not big on heat.
How do I avoid overcooking? Follow timing closely and use slow or natural release to keep texture perfect. Don27t rush the valve hiss phase!