Sticky Sesame Chicken in Your Pressure Cooker

This better-than-takeout sticky sesame chicken is packed with sweet and savory flavor, made quickly in the pressure cooker with minimal effort!

Prep Time 15

Cook Time 15

Total Time 30

Cuisine Mediterranean

Servings 4 servings

Calories 716 kcal

4 boneless skinless chicken breasts chopped into bite-size pieces
2 eggs whisked
6 tablespoons flour for dredging
5 tablespoons corn starch 3 tablespoon for dredging + 2 tablespoon for thickening
4 tablespoons vegetable oil to sear till golden brown
3-4 cups cooked white rice for serving
sesame seeds for garnish
green onions chopped, for garnish
6 tablespoons honey for sauce
4 tablespoons ketchup for sauce
3 tablespoons sugar for sauce
1 tablespoon brown sugar for sauce
2 tablespoons white vinegar for sauce
3 tablespoons soy sauce for sauce
1 tablespoon toasted sesame oil for sauce
2 teaspoon salt
1 teaspoon garlic powder
1 tablespoon cold water to mix with cornstarch

Preheat oven to 375°F. Toss chopped chicken with whisked eggs in a bowl until coated evenly.
Mix flour and 3 tablespoon corn starch in a bowl. Dredge egg-coated chicken in the mix until fully coated.
Heat vegetable oil in a skillet over medium-high heat. Sear chicken in batches for 2-3 minutes per side until golden. Set aside.
In a saucepan, combine honey and ketchup. Cook on medium for 2-3 minutes until smooth.
Place seared chicken in a greased baking dish. Pour sauce over and toss to coat.
Bake for 20-25 minutes, stirring halfway through to ensure even coating.
Whisk together 2 tablespoon corn starch with 1 tablespoon cold water to make a slurry.
Add slurry to the boiling sauce and cook until thickened.
Toss the baked chicken in thickened sauce to coat completely.
Serve chicken warm over cooked rice. Garnish with sesame seeds and chopped green onions.

For a saucier version, feel free to double up the sauce ingredients. Adjust sweetness to your liking.