Crisp-Skinned Chicken Thighs with 1-1-1 Sauce
This simple yet satisfying chicken dish features juicy pressure-cooked thighs finished in the oven for crispy skin, all topped with an irresistible sweet-sour 1-1-1 sauce.
Equipment
- 1 Pressure cooker with a working sealing ring
- 1 Ovenproof skillet or baking dish for roasting the chicken
Ingredients
Main ingredients
- 4 Bone-in, skin-on chicken thighs for juicy meat and crisp skin
- 1 tablespoon Soy sauce for umami flavor
- 1 tablespoon Brown sugar for subtle sweetness
- 1 tablespoon Rice vinegar adds a tangy kick
- 1 tablespoon Vegetable oil for searing the chicken
- Salt and freshly ground black pepper for seasoning
Instructions
Instructions
- Preheat oven to 400°F for finishing the chicken.
- Season chicken thighs with salt and pepper on both sides.
- Heat vegetable oil in ovenproof skillet over medium-high heat.
- Sear thighs skin-side down for 7–8 minutes until golden and crisp.
- Flip thighs skin-side up and transfer skillet to oven. Roast 20–25 minutes until cooked through.
- While thighs roast, combine soy sauce, brown sugar, and rice vinegar in a saucepan over medium heat.
- Simmer sauce about 5 minutes until slightly thickened.
- Remove chicken from oven, rest a few minutes before serving.
- Serve chicken with sauce drizzled on top or on the side.
Notes
Optional seasonings like garlic powder or smoked paprika add extra flavor if desired. Be sure your pressure cooker seal is intact for best results.