Crispy Sweet Chili Chicken Rice Bowl Made Easy in Your Pressure Cooker
This pressure cooker chicken rice bowl features golden crispy chicken tossed in a sticky, flavorful sweet chili sauce served on jasmine rice with fresh toppings like cucumber, avocado, mango, and edamame.
Equipment
- 1 Mixing bowl Large
- 1 Frying pan Large, for cooking chicken
- 1 Saucepan Small, for sweet chili sauce
Ingredients
Crispy Chicken
- 1 ½ lbs Boneless Skinless Chicken Breast cubed and seasoned with salt & pepper
- ¼ cup Corn Starch for coating chicken
- ¼ cup Vegetable Oil for frying
Sweet Chili Sauce
- ¼ cup Rice Vinegar
- ¼ cup Sugar
- ¼ cup Water
- 1 – 1 ½ tablespoon Salam Oelek
- ¼ teaspoon Grated Fresh Ginger
- ½ tablespoon Cornstarch for slurry
- 1 tablespoon Water for slurry
Bowl Toppings
- 2 cups Cooked Jasmine Rice
- ½ English Cucumber sliced thinly
- 1 cup Edamame cooked
- 1 Avocado diced
- 1 Mango peeled and diced
- 1 Radish sliced thin (optional)
- 1 teaspoon Sesame Seeds for garnish
Instructions
Instructions
- Season cubed chicken with salt and pepper. Toss with ¼ cup corn starch until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat. Fry chicken in batches 4–5 minutes until golden brown and crispy. Drain on paper towels.
- In a saucepan, combine rice vinegar, sugar, water, salam oelek, and ginger. Heat and stir until sugar dissolves.
- In a small bowl, mix ½ tablespoon cornstarch with 1 tablespoon water to make a slurry. Stir into sauce. Simmer 2–3 minutes to thicken.
- Toss crispy chicken in the thickened sweet chili sauce until fully coated.
- Heat jasmine rice or reheat in microwave if previously cooked.
- Assemble each bowl with rice, sauced chicken, cucumber, mango, avocado, edamame, and radish slices.
- Garnish with sesame seeds if available.
- Enjoy immediately while warm and crispy!
Notes
Use a kitchen towel when doing a quick release to prevent splatter. Store chicken and rice separately to maintain texture.