Char Siu Chicken Pressure Cooker Recipe You Gotta Try
This pressure cooker Char Siu Chicken recipe infuses bold flavor into juicy thighs using a quick marinade and fast cooking time for tender, savory meat every time.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 pounds bone-in skin-on chicken thighs the star of the show
- 2 tablespoons dark brown sugar for sweetness that caramelizes into the sauce
- 1 teaspoon salt to balance and bring out all the flavors
- ½ teaspoon five spice powder adds that classic aromatic Chinese touch
- ¼ teaspoon white pepper for a gentle kick without overpowering
- 1 ½ tablespoons hoisin sauce rich and thick, builds the savory base
- 1 tablespoon Shaoxing wine or substitute with rice wine, sherry, or beer
- 2 teaspoons light soy sauce the saltiness that rounds everything
- ½ teaspoon sesame oil adds nuttiness to finish the marinade
- 2 cloves garlic minced
- 5 drops red food coloring optional, for traditional look
- 2 tablespoons water used to create steam inside pressure cooker
- 1 tablespoon maltose can substitute honey or brown rice syrup
Instructions
Instructions
- Combine marinade ingredients in a big bowl: dark brown sugar, salt, five spice powder, white pepper, hoisin sauce, Shaoxing wine, light soy sauce, sesame oil, and minced garlic. Stir to mix well.
- Add chicken thighs and coat thoroughly. Cover bowl and refrigerate for at least 2 hours or overnight.
- Set pressure cooker on stove with 2 tablespoons water inside. Place chicken thighs skin-side up on rack in cooker.
- Seal lid, cook on high pressure for 10 minutes, then quick release steam.
- Optional: brown chicken on stove or under broiler for a few minutes. Let rest 5 minutes before serving.
Notes
Store leftovers up to 3-4 days in the fridge. Reheat using a quick pressure release with a splash of water to maintain tenderness. Or freeze tightly wrapped for lasting freshness.