Korean Fried Chicken in Your Pressure Cooker
A bold and flavorful Korean fried chicken dish made easy in the pressure cooker. Juicy chicken thighs simmer in sweet-savory gochujang sauce and get crisped just right—mouthwatering every time.
Equipment
- 1 Mixing bowl Large bowl for tossing chicken in sauce
Ingredients
Main Ingredients
- 10 cloves Garlic minced fine
- 1 tablespoon Canola oil for sautéing
- ½ cup Soy sauce or tamari for salty depth
- ½ cup Light brown sugar packed
- ¼ cup Rice vinegar for zing
- 1 tablespoon Cornstarch mixed with 1 tablespoon water
- 2 tablespoon Gochujang paste for spice
- 2 teaspoon Toasted sesame oil for nutty aroma
- 2 to 2 ¼ pounds Boneless skinless chicken thighs cut bite-size
Instructions
Instructions
- Mince garlic and sauté in canola oil in a saucepan until fragrant (1-2 minutes).
- Add soy sauce, brown sugar, rice vinegar, gochujang, and sesame oil to saucepan. Simmer and stir until smooth.
- Mix cornstarch and water into slurry. Add to sauce and cook 2–3 minutes until thick. Remove from heat.
- Cut chicken thighs into bite-size pieces. Season lightly with salt and pepper.
- Heat oil to 350°F and fry chicken in batches for 6–8 minutes until golden brown and crispy.
- Drain fried chicken on paper towels or wire rack.
- Toss crispy chicken with sauce in large bowl to evenly coat.
- Serve hot, garnished with scallions or sesame seeds if desired.
Notes
Cool and store leftovers airtight. Reheat in oven or air fryer to revive crisp. Skip frying if desired, but expect less crunch. Gochujang can be adjusted for heat level.