Char Siu Chicken Roast: A Pressure Cooker Twist You Gonna Love
This pressure cooker char siu chicken recipe transforms juicy marinated chicken thighs into a sticky, sweet-savory roast in less than an hour using honey, soy sauce, and Chinese Five Spice!
Equipment
- 1 Pressure cooker Electric or stovetop model
- 1 Mixing bowl or ziplock bag For marinating
- 1 Spoon or spatula For mixing marinade
Ingredients
Main ingredients
- 300 g chicken thigh fatty ones - they soak marinade better
- 1 tablespoon honey adds sweetness to balance flavors
- 1 tablespoon light soy sauce salty umami base for marinade
- 1 tablespoon oyster sauce brings a rich depth and savory touch
- 1 tablespoon dark soy sauce or kecap manis - for that dark color and sweetness
- 2 tablespoon brown sugar caramelizes and sweetens up the roast
- 2 cloves garlic pureed or grated
- 1 inch ginger pureed or grated
- 1 teaspoon Chinese Five Spice powder key for that characteristic flavor
- Pinch white pepper subtle heat and peppery note
Instructions
Instructions
- Mix your marinade ingredients until the sugar dissolves and it looks sticky. Coat the chicken thighs well, then refrigerate for at least 2 hours or overnight.
- Remove chicken from fridge to bring to room temperature. Prepare the pressure cooker and lightly oil the pot.
- Place marinated chicken into the pot. Add a small amount of leftover marinade for steaming.
- Seal the lid. When the float valve shows pressure build, reduce heat and pressure cook for 18 minutes.
- Do a natural release for 5 minutes, then perform a quick release to drop remaining pressure.
- Open lid, optionally finish under broiler or sear in hot pan. Let rest, slice, and serve.
Notes
Store leftovers in an airtight container in the fridge up to 4 days. Reheat gently and keep moist using marinade or water. Freeze for up to 3 months if needed.