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
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
Instructions
- 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.
- 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)
- Once at pressure, turn down the heat and cook for 35 minutes.
- Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few second.
- Remove lid and extract chicken by lifting it out on basket. Rest, loosely covered in foil, for 5 minutes.
- bring sauce to boil and cook for 5 minutes until sauce reduces by a third and strain ready to serve.
- Using Kitchen Shears, cut chicken into quarters. Serve with sauce and broccoli.
Notes
