Char Siu Chicken Pressure Cooker Recipe
Sticky, savory, and tender, this Char Siu Chicken made in a pressure cooker brings all the rich Cantonese BBQ flavors in under an hour with minimum mess and bold flavor payoff.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 pounds bone-in skin-on chicken thighs
- 2 tablespoons dark brown sugar
- 1 teaspoon salt
- ½ teaspoon five spice powder
- ¼ teaspoon white pepper
- 1 ½ tablespoons hoisin sauce
- 1 tablespoon Shaoxing wine or clear rice wine, dry sherry, or beer
- 2 teaspoons light soy sauce
- ½ teaspoon sesame oil
- 2 cloves garlic minced
- 5 drops red food coloring optional
- 2 tablespoons water
- 1 tablespoon maltose or honey or brown rice syrup
Instructions
Instructions
- Mix dark brown sugar, salt, five spice powder, white pepper, hoisin sauce, Shaoxing wine, light soy sauce, sesame oil, and garlic in a large bowl until smooth.
- Add chicken thighs to marinade and coat well. Cover and refrigerate for at least 1 hour, preferably overnight.
- Place marinated chicken thighs in pressure cooker with 2 tablespoons water. Seal lid and set to high pressure.
- Cook on high pressure for 15 minutes. Quick release when done. Be careful of hot steam.
- If sauce is thin, switch to sauté mode and simmer to thicken. Serve chicken hot over rice or veggies.
Notes
Store leftovers in the fridge up to 4 days or freeze up to 3 months. Reheat in oven or skillet for best results.