Skillet Chicken Bulgogi in the Pressure Cooker
A savory and sweet chicken bulgogi made tender and flavorful using a simple marinade and pressure cooker convenience with skillet-seared caramelization.
Equipment
- 1 Mixing bowl Medium-sized
- 1 Skillet For searing chicken
- 1 Pressure cooker For tenderizing chicken
Ingredients
Main Ingredients
- ¼ cup chopped onion
- 5 tablespoons soy sauce
- 2 ½ tablespoons brown sugar
- 2 tablespoons minced garlic
- 2 tablespoons sesame oil
- 1 tablespoon sesame seeds
- ½ teaspoon cayenne pepper
- Salt and ground black pepper to taste
- 1 pound skinless, boneless chicken breasts sliced into thin strips
- sesame seeds extra for optional garnish
Instructions
Instructions
- Mix chopped onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and pepper in a medium bowl to make the marinade.
- Add chicken strips to marinade, toss to coat well. Cover and refrigerate for at least 15 minutes.
- Sauté chicken strips in a hot skillet or pressure cooker using sauté setting for 8-10 minutes until caramelized.
- Transfer chicken to pressure cooker, add ½ cup water or broth, seal lid, and cook on high pressure for 5 minutes.
- Allow natural release for 5 minutes, then open lid and serve with optional sesame seed garnish.
Notes
You can substitute peanut oil for sesame oil. Add vegetables like carrots or mushrooms for variation. Garnish with extra sesame seeds for added crunch.