That first hiss from the cooker tells you something good is happening. You spot the steam starting to escape and you know the pressure build is underway. It’s kinda like the moment before the big show when you feel your mouth water and your stomach does a little happy dance.
Cooking chicken this way gives y’all the juiciest results. The honey garlic chicken turns out with that tender pull you gotta crave. It’s all wrapped up in this beautiful broth depth created by the sauce and the chicken juices mingling in the cooker. You can try pressure cooking like with Easy Thai Baked Chicken Meatballs for other quick and flavorful dishes.
You remember waiting around for hours sometimes to get a meal this good, but here it’s quick release and bam, dinner’s ready in a flash. No mess, no fuss, just tasty food that hits the spot real good.
Why Your Cooker Beats Every Other Pot
- It locks in flavors tight so every bite’s got that deep, awesome taste.
- You get that tender pull chicken faster than oven or stovetop can manage.
- Pressure build happens fast, saving you precious time in the kitchen.
- Quick release lets you control how much you cook without overdoing it.
- The broth depth you get is richer, cause nothing escapes from the pot while cooking.
- Makes clean-up simple since it all happens in one place — less dishes, less headache.
Mastering quick release is a handy skill as highlighted in other recipes such as Apple Galette Vegan Gluten Free, which also benefits from controlled pressure cooking.
Everything You Need Lined Up
- 8 chicken thighs, skinless and boneless. Cut ‘em into bite-sized pieces.
- 2 tablespoon cornflour (yeah, that’s cornstarch, but different name)
- ½ teaspoon salt to bring out flavors.
- ½ teaspoon pepper for a gentle kick.
- 2 tablespoon vegetable oil, for frying that crispy golden edge.
- 1 tablespoon unsalted butter, adds richness when you make the sauce.
- 4 cloves minced garlic, cause honey and garlic go hand in hand.
- 110 g (⅓ cup) honey, sweet as can be.
- 80 ml (⅓ cup) chicken stock, helps build that tasty broth depth.
- 1 tablespoon rice vinegar and 1 tablespoon light soy sauce, giving balance between tangy and salty.
- 1 tablespoon finely chopped fresh parsley, for a fresh finish.
- ½ teaspoon chilli flakes if you fancy a little heat.
- Boiled rice, to serve on the side and soak up all that yum.
How It All Comes Together Step by Step
First, cut your chicken thighs into bite-sized pieces. You gotta get ‘em ready to soak up all that sauce.
Next, toss chicken in a big bowl with cornflour, salt, and pepper. Make sure every piece gets coated — this helps give that nice crispy texture.
Heat vegetable oil in a large skillet or wok over medium-high heat. You want it hot enough to sizzle but not burn.
Fry the chicken in batches, so they cook evenly. Each batch takes about 5-6 minutes — until golden and crispy. Then set ‘em aside, you’ll bring ‘em back soon.
Drain the excess oil from your skillet, then melt the butter on medium heat. Toss in minced garlic and cook it 1-2 minutes until you can smell that garlicky goodness.
Stir in honey, chicken stock, and rice vinegar. Let it simmer 2-3 minutes till sauce thickens slightly. That sweet-savory mix is what your honey garlic chicken’s all about.
Finally, return chicken to the skillet. Toss it all around to coat each piece in that glossy sauce. Give it another 2-3 minutes to warm through and get those flavors married good.
Serve hot over boiled rice or alongside some steamed veggies. Trust me, y’all gonna love this plate of comfort. For other delightful quick meal ideas, check out Delicious Enchilada Pasta.
Time Savers That Actually Work
If you’re in a rush, grab pre-minced garlic from the jar. It works real good and saves peeling forever.
Cut your chicken earlier and keep it in the fridge so you’re ready to throw it in the pan when hunger strikes.
Use chicken stock cubes if you ain’t got fresh stock handy. Just dissolve one in hot water, easy peasy.
Cornflour bag got you messy? Use a large zip-top bag to toss the chicken with cornflour. You make less of a mess and coat pieces faster.
Your First Taste After the Wait
When that honey garlic chicken hits your tongue you catch this amazing balance. The honey gives that sweetness but it’s not sticky-sweet like candy.
The garlic adds a punch that’s just right, bringing out that deep broth depth from the sauce. You taste the richness from the butter and stock all cozy together.
The chicken comes out tender pull tender, almost falling apart but still juicy enough to make you wanna go back for seconds.
You remember the crispy edges from frying smackin’ with the glossy coating. Every mouthful is a little moment of dang good cooking.
Keeping Leftovers Fresh and Ready
If you get leftovers, store ‘em in an airtight container in the fridge. They’ll last 3-4 days, perfect for quick lunches.
Freeze extras in single-serve portions. Just thaw overnight in the fridge and use quick release warming to avoid overcooking.
Reheat gently on the stove or in the microwave. Add a splash of water or stock to bring back the sauce’s shine without drying out chicken.
Your Most Asked Questions Answered
- Can I use chicken breasts instead of thighs? You sure can, but thighs stay juicier and have that better tender pull after pressure cooking. For more chicken recipes, try our Easy Thai Baked Chicken Meatballs.
- What’s the difference between quick release and slow release? Quick release vents steam fast to stop cooking instantly. Slow release lets pressure drop gradually, good for tougher cuts.
- Can I add veggies to this recipe? Totally! Add carrots or bell peppers in the last few minutes so they stay crunchy and fresh.
- Is cornflour necessary? It helps give that crispy crust on frying, but you can skip it for a softer texture.
- How spicy is this dish? The chilli flakes add just a hint of heat. You can add more if you like it dang spicy.
- What type of rice goes best? Plain boiled white rice is best to soak up sauce, but jasmine or basmati works too.
Honey Garlic Chicken in the Pressure Cooker
Equipment
- 1 Mixing bowl Large
- 1 Skillet or wok Large, for frying
Ingredients
Main ingredients
- 8 chicken thighs skinless and boneless, cut into bite-sized pieces
- 2 tablespoon cornflour aka cornstarch
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon vegetable oil for frying
- 1 tablespoon unsalted butter
- 4 cloves garlic minced
- 110 g honey (⅓ cup)
- 80 ml chicken stock (⅓ cup)
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon fresh parsley finely chopped, to serve
- ½ teaspoon chilli flakes optional, to serve
- boiled rice to serve
Instructions
Instructions
- Cut your chicken thighs into bite-sized pieces.
- In a large bowl, toss chicken with cornflour, salt, and pepper until coated evenly.
- Heat vegetable oil in a large skillet or wok over medium-high heat until hot.
- Fry chicken in batches for 5–6 minutes until golden and crispy. Set aside.
- Drain oil and melt butter in the same skillet over medium heat.
- Add minced garlic and cook 1–2 minutes until fragrant.
- Stir in honey, chicken stock, rice vinegar, and soy sauce. Simmer 2–3 minutes until slightly thickened.
- Return cooked chicken to the skillet and toss until coated in sauce. Cook 2–3 more minutes to warm through.
- Garnish with chopped parsley and chilli flakes if desired.
- Serve hot over boiled rice.
