Char Siu Chicken Pressure Cooker Recipe
This pressure cooker char siu chicken recipe delivers irresistible juicy meat with a caramelized glaze, rich marinade flavors infused into every bite, and hands-off ease for busy weeknights.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker
- 1 Oven for broiling
Ingredients
Main Ingredients
- 2 pounds chicken thighs bone-in skin-on
- 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 can swap for 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 can sub honey or brown rice syrup
Instructions
Instructions
- In a large bowl, combine dark brown sugar, salt, five spice, white pepper, hoisin, Shaoxing wine, light soy sauce, sesame oil, garlic, and red food coloring if using.
- Add chicken thighs and coat thoroughly. Cover and refrigerate for at least 2 hours or overnight.
- Set pressure cooker to sauté mode. Brown chicken skin side for color. Turn off sauté mode.
- Pour in 2 tablespoon water, place chicken skin side up, and add marinade mostly below the meat.
- Lock lid, set valve to seal, and cook on high pressure for 12 minutes. Let release slowly for 10 minutes before quick release.
- Transfer chicken to baking rack skin side up, brush with reserved marinade, and broil for 5-7 minutes until edges char.
- Let chicken rest a few minutes before serving.
Notes
Store leftovers in airtight container in fridge 3-4 days or freeze up to 3 months. Reheat to preserve moisture.