Honey Garlic Chicken Pressure Cooker Recipe
Sticky tender chicken thighs pressure cooked in a garlic, soy and honey sauce. Fast, flavorful, and made in one pot for the easiest cleanup.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 8 chicken thighs skinless and boneless
- 2 tablespoon cornflour cornstarch
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 4 cloves garlic minced
- 110 g honey
- 80 ml chicken stock
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon fresh parsley finely chopped
- 0.5 teaspoon chilli flakes
- boiled rice to serve
Instructions
Instructions
- Place the chicken thighs in a bowl and add the cornflour, salt, and pepper. Toss to coat evenly.
- Heat oil in a large frying pan over high heat. Fry chicken in batches for 5-7 minutes until golden and crispy.
- Remove chicken and reduce heat to medium. Add butter and minced garlic, cook 1-2 minutes until fragrant.
- Add honey, chicken stock, rice vinegar, and soy sauce. Simmer 3-4 minutes until slightly thickened.
- Return chicken to the pan, toss to coat in sauce, and cook another 2-3 minutes until heated through.
- Optional: If using a pressure cooker with saute function, do all steps inside, then pressure cook for 5 mins on high.
- Use natural release for best texture. Finish again on saute mode to revive sauce consistency.
- Sprinkle chopped parsley and chilli flakes.
- Serve hot over a bed of boiled rice.
- Store in sealed containers for 3 to 4 days or freeze for extended storage.
Notes
This dish stores well and can be reheated. If sauce thickens too much, add a splash of water when reheating.