Char Siu Chicken

The pot lid rattles and you know dinner is almost ready. That little valve hiss lets you know the pressure is building up, and before you realize it, the house smells like something you just can't wait to eat. You spot the steam curling around the lid, and your stomach does that little flip.

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You remember tossing those chicken thighs in the marinade earlier, that sticky-sweet mix of hoisin and spices that smells real good even before it cooks. You catch yourself sneaking little tastes, hoping you didn’t make it too salty or sweet. It’s gonna be just right, you think.

You recall the pressure cooker doing all the heavy lifting while you handled a million other things. No slaving over the stove long hours, no nerves about drying out the chicken. Just set it, forget it, and then get ready for a dinner that makes you wanna lick your plate.

What Makes Pressure Cooking Win Every Round

• Super fast cooking means dinner’s ready way earlier than usual.
• Locks in juicy flavor and tender meat that falls off the bone.
• Less heat in the kitchen which is perfect when it’s hot out.
• One pot does the job so cleanup is a breeze.
• The sealing ring keeps all those tasty juices inside where they belong.
• Pressure settings let you control how tender or firm you want your chicken.

Everything You Need Lined Up

• 2 pounds bone-in skin-on chicken thighs
• 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
• Optional: 5 drops red food coloring for that classic look
• 2 tablespoons water
• 1 tablespoon maltose (or honey or brown rice syrup)

Got all that stuff ready? You gotta mix the dark brown sugar with salt and five spice powder first. Then sneak in that white pepper and hoisin sauce. Pour in the Shaoxing wine—it’s got that kinda tang—dodging over with soy sauce and a hint of sesame oil. Toss in the garlic. If you wanna make it look like the real deal, add food coloring. Water and maltose finish up your marinade.

The Full Pressure Cooker Journey

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Step one, in a big bowl, stir together all those marinade ingredients you just lined up. Make sure the sugar’s dissolved and everything smells kinda heavenly.

Step two, toss your chicken thighs in. Get them coated real good. Wrap up the bowl tight and pop it in your fridge for at least 2 hours. Heck, overnight’s even better if you got the time.

Step three, set your pressure cooker sealing ring in place and add the marinated chicken along with a splash of water. This gets the cooker steaming.

Step four, lock the lid and switch the valve to sealing. Cook on high pressure for about 10 minutes. You’ll hear the nice hiss as the pressure builds.

Step five, let the pressure do a natural release for 10 minutes. This slow release helps the juices soak back in and keeps the chicken moist.

Step six, flip the valve for a quick release to let out any leftover pressure. Open the lid, and you’re almost done. If you want that crispy skin, broil the chicken in a hot oven for 2-3 minutes. Let it rest a bit before serving and watch everybody dig in.

Smart Shortcuts for Busy Days

• Marinate the chicken the night before so it’s ready to go in the cooker next day.
• Use pre-minced garlic to save chopping time.
• Skip the optional food coloring unless you really want that signature red look.
• Have your pressure cooker set on a timer so you don’t gotta watch it closely.
• Prep a quick side salad or steamed rice while the chicken cooks to save time.

The Flavor Experience Waiting for You

Every bite hits you with that sweet, savory depth from the brown sugar and hoisin. The five spice and white pepper add a gentle warmth that’s kinda soothing on the tongue. It’s not too overpowering, just right.

The chicken is so tender it falls right off the bone but still keeps that nice skin intact if you crisp it up after pressure cooking. You get that subtle smokiness and richness with every mouthful.

The marinade seeps deep, reminding you of classic Chinese barbecue without the hours at the grill. You feel like you’ve been to a better-than-average takeaway joint, but this time it’s coming straight from your own kitchen.

It’s comfort food that’s fancy enough to impress guests but easy enough for a quick weeknight meal. You gonna love how your family reacts to this one.

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How to Store This for Later

First, cool down your chicken to room temperature but don’t leave it out too long. Then store in an airtight container so it doesn’t dry out.

If you want to save it for a few days, keep it in the fridge with the container sealed tight. It’ll stay good for 3 to 4 days, no problem.

For longer storage, freeze the cooked chicken in a freezer-safe bag or container. When you’re ready, thaw it overnight in the fridge and reheat gently. The pressure cooker’s quick heat is great for reheating without drying it out.

Everything Else You Wondered About

• Can I use boneless chicken thighs? Yeah, you can, but adjust cooking time to about 8 minutes under pressure since boneless cooks faster.
• What if I don’t have Shaoxing wine? Clear rice wine, dry sherry, or even a light beer works just fine as a substitute.
• Do I really need the sealing ring? The sealing ring is crucial. It traps all the steam so your pressure cooker can build pressure right and cook properly.
• How do I make the skin crispy without an oven? You could try using a kitchen torch, but the oven broil step is easiest and safest way to get that crunch.
• Is quick release or natural release better? For this chicken, natural release helps keep it juicy. Quick release is for when you’re in a hurry but might lose some moisture.
• Can I add veggies to cook with the chicken? Totally. Just add sturdier veggies like carrots or potatoes and know they’ll cook in the same time as the chicken.

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Char Siu Chicken Pressure Cooker Recipe

This easy Char Siu Chicken recipe made in a pressure cooker delivers tender, juicy chicken with bold BBQ flavors, all in a fraction of the time.

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

Ingredients

  

Marinade Ingredients

• 2 pounds bone-in skin-on chicken thighs
• 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, combine all marinade ingredients and stir until sugar dissolves.
• Add chicken thighs to bowl and coat thoroughly. Cover and refrigerate for at least 2 hours or overnight.
• Place sealing ring in pressure cooker. Add marinated chicken and a splash of water.
• Lock lid and set valve to sealing. Cook on high pressure for 10 minutes.
• Allow natural release for 10 minutes, then use quick release for remaining pressure.
• Optional: Broil chicken in oven for 2-3 minutes to crisp skin. Let rest before serving.

Notes

This char siu chicken stores well and reheats easily. Marinate the night before to save time.