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.
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.