Crispy Chinese Honey Garlic Chicken Recipe

The pot lid rattles and you know dinner is almost ready. You spot that sweet steam rise through the sealing ring, and your kitchen fills up with that sticky honey and garlic scent so comforting. It’s one of those smells that just wraps around you and says, yeah, dinner is gonna be good tonight.

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You remember how you tossed those chicken thighs in cornflour like a pro, then seared them till golden with that nice crust. Now, it’s all coming together inside the pressure cooker with that broth depth adding layers of yum you can't fake. The valve hiss signals the pressure building up fast, and you settle in knowing the chicken's gonna be fall-apart tender real soon.

Sometimes you don’t realize how quick you can get from raw to ready using your pressure cooker. The steam cues tell you everything, from when it’s fully sealed to when to do the quick release. It’s just this cool kitchen helper that keeps dinner stress low but the flavor high. Tonight’s meal? Honey Garlic Chicken that’s stickier, richer, and more soulful than you expected.

The Truth About Fast Tender Results

• Your pressure cooker locks in steam and heat, cooking chicken faster than stovetop or oven.
• The sealing ring traps all those juices so the chicken stays juicy and tender.
• That broth depth you get from adding stock makes every bite soak up plenty of savory flavor.
• Steam cues and valve hiss let you time your cook perfectly without guesswork.
• Quick release means no overcooking even when you’re in a rush or distracted.
• Pressure cooking gives you crispy outside bits from the pre-sear but tender inside, the best combo.

What Goes Into the Pot Today

• 8 chicken thighs, skinless and boneless, cut into bite-sized chunks
• 2 tablespoons cornflour for that golden, crisp coating
• Half teaspoon each of salt and pepper for seasoning
• 2 tablespoons vegetable oil, perfect for frying
• 1 tablespoon unsalted butter to add richness and help cook garlic
• 4 cloves garlic, minced fine for that punchy garlic flavor
• 110 grams honey, about one-third cup, the sticky sweet star
• 80 ml chicken stock, roughly one-third cup for deep broth depth
• 1 tablespoon rice vinegar to brighten everything up
• 1 tablespoon light soy sauce, plus a sprinkle of chilli flakes for a little heat

Of course, you’ll want some fresh parsley chopped finely to sprinkle on top, and steaming up some boiled rice to serve as the perfect side. This blend hits all the right notes: sweet, tangy, salty, and just a kick of spicy heat. You gotta love how that simple line-up makes the dish come alive inside your cooker.

The Exact Process From Start to Finish

Start by cutting your chicken thighs into bite-sized pieces and tossing them with cornflour, salt, and pepper until well coated. You want every piece getting a good dusting for that crispy cook.

Heat your vegetable oil in a pan over medium-high heat. Fry the chicken pieces in batches. You’re looking for a golden brown crust—about 5 to 7 minutes per batch works fine. Once done, set the chicken aside on paper towels to soak up extra oil.

In the same pan, melt your butter over medium heat. Toss in the minced garlic and let it sauté for a minute or two until fragrant, but don’t let it burn or it gets bitter.

Pour in honey, chicken stock, and rice vinegar. Stir it up and let the sauce come to a gentle simmer. Stir occasionally, and let it thicken slightly over about 4 minutes.

Now, toss those fried chicken pieces back into the pan. Stir them in the sauce so every bite is covered in sticky honey garlic goodness.

Transfer everything into your pressure cooker pot. Seal it up tight and watch for that valve hiss as the pressure builds. You wanna let it cook under high pressure for 8 minutes to get that tender bite.

When the time’s up, do a quick release of steam to avoid overcooking. Open the lid carefully, following the steam cues so you don’t get burned.

Give one last gentle stir and sprinkle the chopped parsley and chilli flakes on top. Serve it hot right over your boiled rice and get ready to dig in!

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Smart Shortcuts for Busy Days

• Buy pre-minced garlic or frozen minced garlic to save a few minutes.
• Use pre-cut chicken pieces or shred leftover cooked chicken.
• Make the honey garlic sauce ahead and keep it in the fridge for quick reheating.
• Use instant rice or microwaveable rice packs for faster sides.
• Swap out fresh parsley for dried herbs if you don’t have fresh on hand.

These little hacks let you throw this dish together even when you’re rushing around. The pressure cooker still does the heavy lifting, so you get dinner on the table fast without big hassle.

When You Finally Get to Eat

The first bite is kinda sweet but then that garlic punches through with a warm kick. You sense the tender chicken melting in your mouth, soaked in luscious sauce.

That honey-coat sticks around, mingling with a gentle salty soy base and just enough tang from the vinegar to keep it fresh. The chilli flakes add a subtle heat that creeps up but never overwhelms.

The parsley on top is like little bursts of fresh green, breaking up the richness nicely. And the rice? It soaks up extra sauce perfectly, so every forkful is balanced and satisfying.

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You probably won’t stop yourself from licking the plate clean, cause this honey garlic chicken is exactly the kind of comfort meal that feels like a warm hug after a long day.

Making It Last All Week Long

Store leftovers in airtight containers once cooled to room temp. This keeps the chicken juicy and sauce intact.

Refrigerate up to 3 to 4 days. When reheating, add a splash of chicken stock or water to loosen the sauce. Warm gently on stove or microwave.

For longer storage, freeze the chicken and sauce in freezer-safe containers or bags. It holds up well for up to 2 months. Thaw overnight in fridge before reheating.

If you pack it with rice separately, keep that refrigerated or frozen in its own container to prevent mushiness. Combine when warming to get the best texture on serving.

What People Always Ask Me

• Can I use chicken breasts instead of thighs? Yeah, breasts work but they can dry out quicker. Keep your cook time a little shorter to avoid that.
• What if I don’t have cornflour? Regular cornstarch is actually the same, so totally fine to use that instead. It helps with crisp texture.
• Can I skip frying the chicken first? You could, but frying adds that crispy crust and deeper flavor. If you want, just sear quickly before pressure cooking.
• How spicy is this dish? The chilli flakes add mild heat, but you can always skip or add more to suit your taste.
• Do I need to brown the chicken in batches? It’s best to not crowd the pan so it crisps properly instead of stewing in its own juices. Takes a bit longer but worth it.
• What’s the best way to do the quick release on the pressure cooker? Carefully follow the valve hiss and steam cues on your cooker. Use tongs or a towel and keep hands clear of steam to avoid burns.

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Honey Garlic Chicken With Your Pressure Cooker

This sticky tender honey garlic chicken is made fast in the pressure cooker with garlic, soy sauce, and honey. A comfort dinner with crispy edges and bold flavor.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 472 kcal

Equipment

• 1 Mixing bowl for tossing chicken
• 1 Frying pan for searing chicken
• 1 Pressure cooker for cooking chicken

Ingredients

  

Main ingredients

• 8 chicken thighs skinless and boneless, cut into bite-sized chunks
• 2 tablespoon cornflour for coating
• 0.5 teaspoon salt for seasoning
• 0.5 teaspoon pepper for seasoning
• 2 tablespoon vegetable oil for frying
• 1 tablespoon unsalted butter for sautéing garlic
• 4 cloves garlic minced
• 110 g honey about ⅓ cup
• 80 ml chicken stock about ⅓ cup
• 1 tablespoon rice vinegar
• 1 tablespoon light soy sauce
• 0.5 teaspoon chilli flakes for garnish
• 1 tablespoon fresh parsley finely chopped
• boiled rice to serve

Instructions

 

Instructions

• Cut chicken thighs into bite-sized pieces and toss with cornflour, salt, and pepper until well coated.
• Heat vegetable oil in a pan over medium-high heat. Fry chicken in batches for 5–7 minutes until golden brown. Set aside on paper towels.
• In same pan, melt butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
• Add honey, chicken stock, rice vinegar, and soy sauce. Stir and simmer for about 4 minutes until slightly thickened.
• Return fried chicken to the pan and coat with the sauce.
• Transfer mixture to pressure cooker pot, seal lid, and cook on high pressure for 8 minutes.
• After 8 minutes, use quick release to release pressure carefully.
• Open lid carefully using steam cues to avoid burns.
• Stir gently to distribute sauce evenly.
• Garnish with chopped parsley and chilli flakes.
• Serve hot over boiled rice.
• Enjoy your honey garlic chicken warm!

Notes

Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months. Reheat with a splash of water or stock to loosen sauce before serving.