Salt and Pepper Chicken in Your Pressure Cooker
This Cantonese-inspired salt and pepper chicken recipe packs bold flavor and juicy crispiness by using a pressure cooker for quicker, more flavorful results.
Equipment
- 1 Mixing bowl Large
- 1 Wok or skillet For frying
Ingredients
Main Ingredients
- 1 ¼ pounds Boneless skinless chicken thighs cut into ½-inch thick, 4-5 inch wide pieces
- 3 tablespoons Water
- 1 ½ tablespoons Shaoxing wine
- ½ teaspoon Salt plus 1 teaspoon for seasoning after frying
- ½ teaspoon Sugar and ⅛ teaspoon for mix and sprinkle
- ¼ teaspoon White pepper plus ¾ teaspoon finely ground for seasoning
- ⅛ teaspoon Five spice powder
- ½ teaspoon Sesame oil
- ⅓ cup Cornstarch
- ⅓ cup Water for coating
- 1 tablespoon All-purpose flour
- ½ teaspoon Baking soda
- 1 ½ tablespoons Neutral oil vegetable or canola, for frying
- Peanut or canola oil for deep frying
- 2 tablespoons Chopped garlic about 6 cloves
- 1 Long hot green pepper sliced into thin rings
- 1 Small shallot thinly sliced
Instructions
Instructions
- Mix water, Shaoxing wine, salt, sugar, white pepper, five spice powder, and sesame oil in a bowl to form marinade.
- Toss chicken pieces into marinade and coat well. Let sit for at least 15 to 20 minutes.
- Heat neutral oil in a large skillet or wok over medium-high until shimmering.
- Add chicken pieces in a single layer. Cook for 3-4 minutes per side until golden brown and cooked through.
- Drain cooked chicken on paper towels. Increase heat to high and return chicken to skillet.
- Fry again for a minute to crisp up. Toss in garlic, hot green pepper, and shallot. Sprinkle remaining seasoning and stir to coat.
- Serve hot, optionally with rice or steamed vegetables.
- Store cooled leftovers in airtight containers. For best texture, reheat in skillet over medium heat.
Notes
For best results, allow chicken to marinate longer if time allows. Fry in batches to prevent overcrowding.