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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.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Servings 6

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

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