Skillet Chicken Bulgogi Pressure Cooker Recipe
This easy and flavorful chicken bulgogi combines fast pressure cooking with a skillet finish to deliver tender, savory, and slightly sweet Korean-style chicken in no time.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker
- 1 Skillet for finishing
Ingredients
Main ingredients
- 0.25 cup chopped onion
- 5 tablespoons soy sauce
- 2.5 tablespoons brown sugar
- 2 tablespoons minced garlic
- 2 tablespoons sesame oil
- 1 tablespoon sesame seeds
- 0.5 teaspoon cayenne adjust to taste
- 1 pound chicken breasts skinless, boneless, thinly sliced
Instructions
Instructions
- Mix onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne, salt, and black pepper in a bowl until well combined.
- Add sliced chicken to the marinade, stir to coat, and refrigerate for at least 15 minutes.
- Transfer marinated chicken into pressure cooker. Seal and cook on high pressure for 6 minutes.
- Quick release pressure. Open lid and check sauce thickness.
- Pour into hot skillet and cook over medium-high heat, stirring, for 10-12 minutes until caramelized.
Notes
Serve hot with rice or vegetables. Store leftovers in fridge up to 3 days or freeze for a month. Great for meal prepping lunches!