Sticky Asian Chicken

Sticky Asian Chicken

Get your fingers sticky with this delicious recipe!

Sticky Asian Chicken – a tasty homemade alternative to a naughty takeaway.

Ingredients

• Ginger 3cm ginger, peeled, roughly chopped
• 1 cup Shao Hsing Wine, or dry Sherry
• 1/2 cup soy sauce
• 1/2 cup chicken stock, salt reduced
• 1/3 cup Honey
• 1/4 cup Brown sugar
• 2 Tbs Hoisin sauce
• 3 cloves garlic, sliced
• 3 whole star anise
• 1 cinnamon stick
• 1.5kg whole chicken

Step 1

In the Pressure Cooker, combine wine, soy, stock, honey, sugar, hoisin sauce, garlic, ginger, star anise,

and cinnamon. Place chicken on a Silicone Basket, turning and basting to coat.

Step 2

Close and lock the Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen)

Step 3

Once at pressure, turn down the heat and cook for 35 minutes.

Step 4

Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.

Step 5

Remove the lid and extract the chicken by lifting it out of the basket. Rest, loosely covered in foil, for 5 minutes.

Step 6

Bring sauce to boil and cook for 5 minutes until sauce reduces by a third and strain ready to serve.

Step 7

Using Kitchen Shears, cut the chicken into quarters. Serve with sauce and broccoli.

Chef’s Tips

1.5kg of drumsticks can be used instead of a whole chicken.

Sticky Asian Chicken

Get your fingers sticky with this delicious recipe!

Sticky Asian Chicken - a tasty homemade alternative to a naughty takeaway.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 1.5 kg whole chicken
• 3 cm ginger  (peeled, roughly chopped)
• 1 cup Shao Hsing Wine, or dry Sherry
• 1/2 cup soy sauce
• 1/2 cup chicken stock (salt reduced)
• 1/3 cup honey
• 1/4 cup brown sugar
• 2 tbsp hoisin sauce
• 3 cloves garlic (sliced)
• 3 whole star anise
• 1 cinnamon stick

Method

 

1. In Pressure Cooker, combine wine, soy, stock, honey, sugar, hoisin sauce, garlic, ginger, star anise and cinnamon. Place chicken on Silicone Basket, turning and basting to coat.
2. Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen)
3. Once at pressure, turn down the heat and cook for 35 minutes.
4. Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few second.
5. Remove lid and extract chicken by lifting it out on basket. Rest, loosely covered in foil, for 5 minutes.
6. bring sauce to boil and cook for 5 minutes until sauce reduces by a third and strain ready to serve.
7. Using Kitchen Shears, cut chicken into quarters. Serve with sauce and broccoli.

Notes

1.5kg of drumsticks can be used instead of a whole chicken.