Crispy Chilli Chicken Recipe

The pressure builds and you start counting down minutes until you eat. You can almost smell that sweet chilli sauce simmering just right as the steam cues tell you it9s almost ready. When the float valve pops up, you know the pressure build is done and that flavor is locked in tight.

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You spot the chicken pieces cooking fast, soaking up that broth depth from the mix of tamari and vinegar. It9s kinda perfect how the pressure cooker turns the chicken tender but still lets it get a little crispy when you finish it off. You notice your mouth watering just waiting for the timer to ding.

You feel that excitement bubbling because this isn9t just any chicken dinner. It9s crispy, sweet, and has just the right kick from the garlic and paprika. Plus, you didn9t stand over the stove fussing, you just let your pressure cooker do its thing. Gonna love how quick and simple this one is.

The Real Reasons You Will Love This Method

• Pressure cooker locks in that broth depth without drying out the chicken.
• Natural release keeps the chicken juicy and tender inside.
• Steaming and frying combo means crispy outside and soft inside.
• Quick cook time lets you get dinner on the table faster than usual.
• Minimal cleanup since you9re doing most steps in the pressure cooker itself.

All the Pieces for This Meal

You gotta grab about 600 grams of boneless chicken breast or thighs. Cut them into bite-size pieces so the pressure cooker can work its wonders. Then, get your spices ready: sweet paprika, garlic powder, sea salt flakes, and some freshly cracked black pepper.

Dont forget the wet stuff: an egg to help the coating stick, and half a cup of cornflour for that crispy finish. For the sauce, youll need fresh minced garlic and ginger, half a cup of sweet chilli sauce, and a mix of tamari or soy sauce plus rice wine vinegar (or whatever vinegar you like best).

Oil is a must for frying to get that golden crust. When you serve, steamed rice makes a cool bed to pile all that saucy chicken on. Finish it with a sprinkle of sesame seeds and thinly sliced spring onion to add a fresh crunch. All simple but essential to make this meal sing.

The Full Pressure Cooker Journey

Step one, toss your chicken pieces in sweet paprika, garlic powder, salt, and pepper. Mix it good so every piece gets some love. Step two, crack an egg over it all and stir until its nicely coated.

Step three involves sprinkling cornflour over the chicken. You wanna get it sticky enough so the coating clings tight. Next, heat oil in a frying pan over medium-high heat. When its hotlike when the float valve starts its businessyoure ready to fry.

In step five, fry chicken in batches. Keep each batch crispy and golden, usually 'bout 5 6 minutes till cooked through. Drain on paper towels once each batch is done. Step six, in a clean pan, sautE9 minced garlic and ginger with a dab of oil until they smell real fresh, bout a minute. Then stir in your sweet chilli sauce, tamari, and vinegar to warm them all up nice.

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Finally, toss fried chicken in the sauce so every bite is covered. Serve immediately over steamed rice, garnish with sesame seeds and spring onion. Easy and delish.

Time Savers That Actually Work

First, chop your chicken and measure spices the night before. It makes the morning cook go super smooth. Also, while your chicken marinates, you can prep your sauce ingredients ahead to avoid scrambling later.

Next, use pre-minced garlic and ginger packets if youre in a hurry. They keep the flavor and save you from peeling and chopping. Lastly, cook rice in your pressure cooker while the chicken is doing its pressure build phase if your cooker can multitask.

These little hacks let you spend more time chillin and less time prepping, so you can enjoy your meal faster without stress.

That First Bite Moment

You grab a piece, that crispy coating crackling just right under your teeth. The sweet chilli sauce hits first, sticky and a little tangy, making your mouth kinda zing. The chicken inside is tender, juicy, carrying all those rich, deep flavors the pressure cooker locked in.

Then you notice the garlic and ginger sneaking in, adding a fresh warm note that brightens everything up. Its like a little flavor party going on in your mouth. That crispy outside and soft inside combo? Unreal comfort food vibes.

You spot the sesame seeds and spring onion on top adding just enough crunch and freshness to make every mouthful interesting. Pair it with steamed rice and you got yourself a total plate full of yum.

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Each bite makes you want the next one faster, and you realize this dish really hits the spot for a quick, tasty, and soul-satisfying meal.

How to Store This for Later

When you got leftovers, first move the chicken to an airtight container as soon as it cools down a bit. It keeps the crispy coating more intact and avoids soggy messes. Keep it in the fridge and try to eat within 2 days for best taste.

If you wanna freeze it, lay the fried chicken pieces flat on a tray so they freeze without sticking. Once frozen solid, pop them in a freezer bag or container. Thaw overnight in the fridge before reheating so it stays juicy.

For reheating, the oven works best. Heat chicken on a baking sheet at 350F (175C) for 10-15 minutes to bring back some crispiness. Microwaving works too but can make it a bit soft, so better just toss it in the pan quick for a crispy touch. Steamed rice reheats fine in the microwave.

Your Most Asked Questions Answered

Can I use thighs instead of breast? Yeah, thighs actually stay juicier and work real well in this recipe. Just keep pieces about the same size so they cook evenly during the pressure build.

Do I have to fry the chicken after pressure cooking? Frying at the end gives that crispy texture you want. If you skip frying, chicken is tender but won9t have the crunch.

What if my pressure cooker doesn9t have a natural release setting? You can do a quick release but watch out, chicken might be a tad less juicy. Just let it sit a couple extra minutes after pressure release for a similar effect.

Can I make the sauce spicier? Totally! Just add some chopped fresh chilli or a dash of chilli flakes in with the garlic and ginger when you sautE9.

Is there a substitute for cornflour? You can use potato starch or even tapioca starch for that same crisp coating. Just use the same amount as the cornflour.

How do I know when the oil is hot enough for frying? You see little bubbles around a wooden spoon tip or a small piece of chicken sizzles and floats up fast. Also watch the float valve on your pressure cooker as a clue that temp9s right for frying.

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Crispy Sweet Chilli Chicken in Your Pressure Cooker

This crispy sweet chilli chicken is tender inside, crispy outside, and pressure-cooked to lock in bold flavors fast—perfect for an easy dinner with minimal cleanup.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 480 kcal

Equipment

• 1 Mixing bowl Large
• 1 Frying pan For crisping the chicken
• 1 Pressure cooker For tender chicken

Ingredients

  

Main ingredients

• 600 g chicken breast or thighs boneless, cut into bite-size pieces
• 1 teaspoon sweet paprika
• 1 teaspoon garlic powder
• 1 teaspoon sea salt flakes
• ½ teaspoon black pepper freshly cracked
• 1 egg
• ½ cup cornflour
• 2 cloves garlic minced
• 1 tablespoon ginger minced
• ½ cup sweet chilli sauce
• 2 tablespoon tamari or soy sauce
• 1 tablespoon rice wine vinegar
• ¼ cup cooking oil for frying
• 1 cup steamed rice for serving
• 1 teaspoon sesame seeds for garnish
• 2 spring onions thinly sliced, for garnish

Instructions

 

Instructions

• Toss chicken pieces in sweet paprika, garlic powder, sea salt flakes, and black pepper until evenly coated.
• Crack an egg over the seasoned chicken and stir to coat evenly.
• Sprinkle cornflour over chicken and mix until the coating sticks well.
• Heat oil in a frying pan over medium-high heat until hot.
• Fry chicken in batches for about 5–6 minutes each until golden and crispy. Drain on paper towels.
• In a clean pan, sauté minced garlic and ginger with a dab of oil for one minute.
• Stir in sweet chilli sauce, tamari, and rice vinegar. Heat until warmed through.
• Add fried chicken to the sauce pan and toss to coat evenly.
• Serve immediately over steamed rice. Garnish with sesame seeds and spring onions.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 2 days or frozen flat on a tray before bagging. Reheat in oven at 350°F for 10–15 minutes to restore crispiness.