Honey Garlic Chicken With Your Pressure Cooker
This sticky tender honey garlic chicken is made fast in the pressure cooker with garlic, soy sauce, and honey. A comfort dinner with crispy edges and bold flavor.
Equipment
- 1 Mixing bowl for tossing chicken
- 1 Frying pan for searing chicken
- 1 Pressure cooker for cooking chicken
Ingredients
Main ingredients
- 8 chicken thighs skinless and boneless, cut into bite-sized chunks
- 2 tablespoon cornflour for coating
- 0.5 teaspoon salt for seasoning
- 0.5 teaspoon pepper for seasoning
- 2 tablespoon vegetable oil for frying
- 1 tablespoon unsalted butter for sautéing garlic
- 4 cloves garlic minced
- 110 g honey about ⅓ cup
- 80 ml chicken stock about ⅓ cup
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce
- 0.5 teaspoon chilli flakes for garnish
- 1 tablespoon fresh parsley finely chopped
- boiled rice to serve
Instructions
Instructions
- Cut chicken thighs into bite-sized pieces and toss with cornflour, salt, and pepper until well coated.
- Heat vegetable oil in a pan over medium-high heat. Fry chicken in batches for 5–7 minutes until golden brown. Set aside on paper towels.
- In same pan, melt butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
- Add honey, chicken stock, rice vinegar, and soy sauce. Stir and simmer for about 4 minutes until slightly thickened.
- Return fried chicken to the pan and coat with the sauce.
- Transfer mixture to pressure cooker pot, seal lid, and cook on high pressure for 8 minutes.
- After 8 minutes, use quick release to release pressure carefully.
- Open lid carefully using steam cues to avoid burns.
- Stir gently to distribute sauce evenly.
- Garnish with chopped parsley and chilli flakes.
- Serve hot over boiled rice.
- Enjoy your honey garlic chicken warm!
Notes
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months. Reheat with a splash of water or stock to loosen sauce before serving.