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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
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.