You catch the smell through the steam vent and suddenly you are starving. The kitchen fills with a fragrance that 27s kinda spicy and sweet, making your stomach do little flips. You spot the steam puffing out, smelling like something worth sticking around for.
That scent is telling you the Dragon Chicken got just the right mix of heat and flavor. You recall biting into tender pulls of chicken coated in that sticky, awesome sauce. It 27s like a little adventure right in your mouth.
You feel that the broth depth that builds while this cooks can 27t be rushed the usual way. But this pressure cooker method speeds it up good, making the whole dish come together fast without losing a lick of flavor. Heck, y 27all gonna love this dinner!
The Real Reasons You Will Love This Method
- Quick cooking without losing any tender pull in the chicken.
- Broth depth develops fast thanks to pressure cooking.
- Natural release helps keep the chicken juicy and saucy.
- Float valve signals when it 27s time for the next move perfectly.
- Flour and cornstarch combo gives a crispy coating that holds well.
- Easy cleanup compared to deep frying everything separately.
- You get to taste layers of sweet, spicy, tangy goodness in one pot.
All the Pieces for This Meal
- 1 egg plus 1 tablespoon reduced sodium soy sauce to get the marinade going.
- ½ teaspoon each of ginger, garlic, onion powder, paprika, and cayenne pepper adds heat and depth.
- 1 pound chicken thighs sliced nice and thin 6 best for tender pulls.
- ½ cup flour mixed with ¼ cup cornstarch and ½ tablespoon chili powder for that crispy crust.
- Canola or vegetable oil for frying 6 gotta get that golden crust right.
- For the sauce ¼ cup low sodium soy sauce, ¼ cup ketchup, 3 tablespoons honey, and 2 tablespoons oyster sauce bring a sweet-tangy punch.
- 1 ½ to 2 tablespoons Asian chili sauce (like Sambal Oelek) for that fire kick.
- 1 tablespoon of Chinkiang black vinegar or a combo of balsamic and rice vinegar for a sharp bite.
- 1 tablespoon toasted sesame oil for that nutty aroma and 1 ½ teaspoons cornstarch to thicken it up.
- Crunchy bits with 1 cup unsalted cashews, ½ white onion thinly sliced, 1 red bell pepper sliced, plus 1 tablespoon grated ginger and 6 cloves minced garlic.
Your Complete Cooking Timeline
- In a large bowl, whisk the egg, soy sauce, and all the powders till you get a funky marinade going.
- Add the chicken strips and toss till every piece is coated. Let it soak up those flavors for around 15 minutes.
- Mix the flour, cornstarch, and chili powder in a shallow bowl. Dredge your marinated chicken here, covering them real good.
- Heat half an inch of oil in a skillet on medium-high heat. Fry the chicken strips in batches till golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels to ditch extra oil.
- While frying, mix up the sauce in a medium pan with soy sauce, ketchup, honey, oyster sauce, chili sauce, vinegar, and sesame oil. Bring to a simmer and stir in cornstarch till it thickens.
- Add the fried chicken to the sauce and toss gently to coat. Let them get happy in that sauce for 2-3 minutes, warming through real good.
- Serve it up hot with toasted sesame seeds, green onions, cashews, and those sliced onions and peppers. You 27ll wanna dig in fast.
Valve Hacks You Need to Know
- Use the float valve as your guide. Once it pops up, you know your cooker hit pressure and time to adjust heat.
- For a tender pull, try natural release for 10 minutes before quick releasing any leftover pressure.
- Keep a kitchen towel handy when slow releasing to catch any errant steam blasts.
- If you 27re in a hurry, quick release does work but might lose a tiny bit of broth depth.
- For repeat cooks, mark your valve and knob settings so you don 27t guess next time.
What It Tastes Like Fresh From the Pot
When you first bite your Dragon Chicken, the crispy edges hit your tongue first, a nice crunch that melts into tender meat. The sauce coats everything with a sticky, glossy sheen that 27s both sweet and spicy.
The broth depth bursts with the layered notes of ginger, garlic, and chili, giving it a real punch without being too heck spicy. Y 27all get that tang from the vinegar cutting through the sweet honey and ketchup base, an awesome balance.
Each mouthful warms you up and makes you wanna go back for more, that chili powder kicking in after the first taste. The cashews add a fun nutty texture along with the bell pepper crunch.
Green onion garnishes bring a fresh snap right at the end, finishing off each bite with a little brightness to this hearty dish.
Making It Last All Week Long
- Store in an airtight container in the fridge for up to 4 days. Reheat gently in microwave or skillet to keep that tender pull.
- Freeze leftovers in portion-sized freezer bags. Thaw overnight then warm up with a splash of water for that saucy goodness.
- Separate veggies from chicken if freezing to keep textures intact. Add fresh peppers and onions when reheating.
- Use leftovers as a filling for wraps or stir into fried rice for quick tasty lunches or dinners later in the week.
Common Questions and Real Answers
- Can I use chicken breasts instead of thighs? You can but thighs give more tender pull and juiciness. Breasts might dry out faster.
- Why so much frying if I want a pressure cooker recipe? The frying sets a crispy layer that holds in the sauce when pressure cooking cuts down cook time and keeps flavors bold.
- What if I don 27t have Sambal Oelek? Just use any Asian chili paste or hot sauce you like. Adjust to your heat taste.
- Can I skip the natural release? You technically can, but natural release helps keep the chicken juicy and keeps broth depth nice and rich.
- How do I know when the chicken 27s done? When it 27s tender and pulls easy, plus golden brown outside, it 27s ready. Pressure cooker makes it pretty foolproof.
- Is the sauce spicy? It 27s got a nice kick but the sweetness tones it down so it 27s not burning your face off. Adjust chili amounts to fit your heat love.
Pressure Cooker Dragon Chicken You Gotta Try
Spicy, sweet and savory Indo-Chinese chicken dish cooked in a pressure cooker for fast flavor and tender, crispy chicken.
Equipment
- 1 Mixing bowl Large
- 1 Skillet For frying
- 1 Medium pan For sauce
Ingredients
Quick Marinade
- 1 egg
- 1 tablespoon reduced sodium soy sauce
- ½ teaspoon ginger powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 pound chicken thighs sliced into ½-inch strips
Chicken Breading
- ½ cup flour
- ¼ cup cornstarch
- ½ tablespoon chili powder
- canola or vegetable oil for frying
Sauce
- ¼ cup low sodium soy sauce
- ¼ cup ketchup
- 3 tablespoons honey
- 2 tablespoons oyster sauce
- 1.5-2 tablespoons Asian chili sauce like Sambal Oelek
- 1 tablespoon Chinkiang black vinegar or ½ tablespoon balsamic + ½ tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1.5 teaspoons cornstarch
Stir Fry
- 1 cup unsalted cashews
- ½ white onion thinly sliced
- 1 red bell pepper sliced
- 1 tablespoon grated ginger fresh
- 6 cloves garlic minced
Instructions
Instructions
- Whisk egg, soy sauce, and spices together in a large bowl to make marinade.
- Add chicken strips and coat well. Let marinate for 15 minutes.
- Mix flour, cornstarch, and chili powder in a bowl. Dredge marinated chicken to coat.
- Heat oil in skillet. Fry chicken in batches 3-4 minutes per side until golden and cooked. Drain on paper towels.
- In another pan, combine soy sauce, ketchup, honey, oyster sauce, chili sauce, vinegar, sesame oil. Simmer and thicken with cornstarch.
- Add fried chicken to sauce and toss gently. Cook 2-3 minutes until warmed through.
- In same pan, stir fry onion and bell pepper for 2 minutes. Add ginger and garlic; cook 30 seconds.
- Add back cooked chicken and cashews. Toss until coated and warm.
- Garnish with sesame seeds and green onions. Serve hot.
Notes
Best served fresh to retain crispiness. Store leftovers and reheat with a splash of water. Freezes well in portions.
Leave a Reply