Char Siu Chicken Pressure Cooker Recipe
This pressure cooker Char Siu Chicken recipe brings bold Cantonese BBQ flavor to juicy chicken thighs in a fraction of the usual cook time. Perfectly glazed and effortlessly tender.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker
- 1 Baking rack Foil-lined
Ingredients
Main Ingredients
- 2 pounds chicken thighs bone-in, skin-on
- 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, mix together dark brown sugar, salt, five spice powder, white pepper, hoisin sauce, Shaoxing wine, light soy sauce, sesame oil, and minced garlic to form the marinade.
- Add the chicken thighs to the bowl and coat them thoroughly. Cover and marinate in the fridge for at least 2 hours, preferably overnight.
- Place 2 tablespoons of water in the pressure cooker. Set a rack inside and arrange the chicken skin-side up on the rack. Pour in some marinade around the chicken, but don’t cover it.
- Seal the pressure cooker. Once pressure is reached and the valve hisses, cook on high pressure for 15 minutes. Use the quick release method after cooking.
- Transfer the chicken to a foil-lined baking rack. Brush with reserved marinade.
- Roast in a preheated 400°F oven for 10–15 minutes until skin is crisp and lightly charred.
- Let the chicken rest for 5 minutes before serving to allow the juices to settle.
Notes
Leftovers can be refrigerated for 3–4 days or frozen. Reheat gently or use in fried rice and noodle dishes. Save the extra marinade as dipping sauce when serving leftovers.