Sticky Sesame Chicken Pressure Cooker Recipe
This better-than-takeout sticky sesame chicken made in a pressure cooker is quick, flavorful, and perfect over fluffy rice. Crispy chicken pieces coated in a sweet-savory honey soy sauce deliver comfort and crave-worthy bites in just 30 minutes.
Equipment
- 1 Mixing bowl Large
- 1 Skillet Large, for frying
- 1 Saucepan For making sauce
Ingredients
Main Ingredients and Sauce
- 4 boneless skinless chicken breasts chopped into 1 ½ inch pieces
- 2 eggs whisked
- 6 tablespoons flour
- 3 tablespoons cornstarch mixed with flour
- 4 tablespoons vegetable oil for frying
- 3-4 cups cooked white rice for serving
- sesame seeds for garnish
- green onions chopped, for garnish
- 6 tablespoons honey
- 4 tablespoons ketchup
- 3 tablespoons sugar
- 1 tablespoon brown sugar
- 2 tablespoons white vinegar
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 0.5 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon cold water
- 2 tablespoons cornstarch for slurry
Instructions
Instructions
- Toss the chopped chicken with whisked eggs in a large bowl to coat evenly.
- Mix flour and cornstarch in another bowl, then coat the eggy chicken in the dry mix thoroughly.
- Heat vegetable oil over medium-high in a skillet and fry chicken in batches for 5-6 minutes until golden. Drain on paper towels.
- In a saucepan, combine honey and ketchup over medium heat until smooth, about 2-3 minutes.
- Add sugar, brown sugar, vinegar, soy sauce, sesame oil, salt, and garlic powder. Stir until dissolved and flavors combine.
- Mix cornstarch slurry from cold water and 2 tablespoon cornstarch. Add to sauce and stir until thickened. Toss in chicken to coat.
- Serve chicken over rice and garnish with sesame seeds and chopped green onions.
Notes
Double the sauce recipe if you want more saucy goodness. Store leftovers in an airtight container—lasts 3–4 days in the fridge or up to 2 months frozen.