Salt and Pepper Chicken: A Pressure Cooker Adventure
This Cantonese-inspired Salt and Pepper Chicken combines bold flavor with juicy, tender texture by harnessing the speed and power of a pressure cooker. A perfect mix of marinade, crispy coating, and aromatic seasoning makes this dish irresistible from bite one to the last crunch.
Equipment
- 1 Pressure Cooker
- 1 Wok
- 1 Slotted spoon
Ingredients
Main ingredients
- 1 ¼ pounds Boneless skinless chicken thighs cut into ½-inch pieces
- 3 tablespoons Water
- 1 ½ tablespoons Shaoxing wine
- Salt, sugar, and MSG to season
- White pepper and five spice powder for flavor
- ½ teaspoon Sesame oil
- Cornstarch, flour, and baking soda for crispy coating
- Garlic cloves, hot green pepper, shallots plus neutral oil for frying and tossing
Instructions
Instructions
- Mix chicken pieces with water, Shaoxing wine, salt, sugar, MSG, white pepper, five spice powder, and sesame oil in a bowl. Let marinate for 15–20 minutes.
- Heat 1 ½ tablespoons of neutral oil in a deep skillet or wok until shimmering.
- Fry marinated chicken in batches for 4–5 minutes each until golden. Drain on paper towels.
- Pour off excess oil and wipe wok clean. Add a tiny bit of oil and 1 teaspoon salt. Briefly toast, then return fried chicken to wok.
- Toss over high heat for 1–2 minutes with hot pepper and shallots until coated and crispy.
- Set up the pressure cooker with 3 tablespoons water. Add chicken, seal lid, and pressure cook for 10 minutes.
- Allow to naturally release for 5 minutes before opening.
Notes
Fry chicken before or after pressure cooking to get crispy texture. Store leftovers in airtight containers and reheat using air fryer or hot skillet—not microwave—to retain crunch.