Tender chicken in a tangy, savory vinegar-soy sauce; reduce the sauce after pressure cooking.
SBy Skinwalker84
Servings
4
8 pieces Bone-in, skin-on chicken thighs
1 tbsp Vegetable oil
8 clove Garlic
1 piece Yellow onion
0.5 cup Soy sauce
0.5 cup Cane vinegar or white vinegar
0.25 cup Water
3 piece Bay leaves
1 tbsp Whole black peppercorns
1 tbsp Brown sugar
4 cup Steamed white rice (to serve)
2 piece Scallions (garnish)
Calories
1170 kcal
Protein
66g
Carbs
78g
Fat
65g
Fiber
4g
Sugar
4g
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Sear Chicken
1. Pat the chicken thighs dry and season lightly with a little of the soy sauce only if desired. Set the Instant Pot to Sauté on high and heat the vegetable oil until shimmering. Sear the chicken thighs skin-side down in two batches for 4 to 5 minutes until deep golden, then transfer to a plate. Skip flipping; the skin side needs the browning most.
2. Pour off all but about 1 tablespoon of fat. Add the onion, sliced, and garlic, smashed, and sauté for 2 to 3 minutes until fragrant and lightly softened.
8 clove Garlic,
1 piece Yellow onion
Pressure Cook
3. Add the soy sauce, vinegar, water, brown sugar, bay leaves and peppercorns, scraping the bottom of the pot to lift all the browned bits. Nestle the chicken thighs back in, skin-side up, so the skin stays above the liquid.
8 pieces Bone-in, skin-on chicken thighs,
0.5 cup Soy sauce,
0.5 cup Cane vinegar or white vinegar,
0.2 cup Water,
3 piece Bay leaves,
1 tbsp Whole black peppercorns,
1 tbsp Brown sugar
4. Lock the lid, seal the valve and pressure cook on high for 10 minutes. Let the pressure release naturally for 10 minutes, then quick release the remainder.
Reduce and Finish
5. Transfer the chicken to a plate or foil-lined tray. Skim excess fat from the surface of the sauce and discard the bay leaves. Set the pot to Sauté on high and simmer the sauce for 8 to 10 minutes, until reduced by about half and thick enough to coat the back of a spoon.
6. Optionally broil the chicken thighs, skin-side up, for 3 to 4 minutes at 230°C (450°F) until the skin crisps and lightly chars. Return the chicken to the sauce and turn to glaze.
7. Serve the chicken over steamed white rice, spooning the glossy sauce over the top, and garnish with sliced scallions.
4 cup Steamed white rice (to serve),
2 piece Scallions (garnish)
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