Honey Garlic Chicken in the Pressure Cooker
This quick and juicy pressure cooker honey garlic chicken brings crispy fried chicken pieces into a rich sweet-savory sauce with garlic, honey, soy and a splash of stock—done in under 30 minutes.
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.
Notes
Store leftovers in the fridge in an airtight container for 3–4 days or freeze in single portions. Reheat gently with a splash of water or stock to restore sauce.