Sticky Asian Chicken

Sticky Asian Chicken

0:05 To Prep
0:45 To Cook
6 Servings
Average Rating
Difficulty Easy

Get your fingers sticky with this delicious recipe!


  • 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 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.

Step 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)

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 second.

Step 5

Remove lid and extract chicken by lifting it out on 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 chicken into quarters. Serve with sauce and broccoli.

Chef's Tips

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



This was delicious. I used chicken thigh fillets and 16 mins in the pressure cooker. Also added red capsicum strips during the cooking process and stirred through Bok Choy and other Asian vegetables whilst reducing the sauce down. It is a definite favourite and will make again


Really yummy! Ingredients weren't all handy in my pantry but otherwise easy to buy. Pesonally preferred it with drumsticks but even my fussy non-Asian food loving fiancé enjoyed this a lot!


Used Chicken thigh (with bone) instead and reduced cooking time to 30min. Meat was amazing! Fell off the bone and melted in the mouth. The flavours were delicious. Will definitely make again


Wasnt excited at the texture after doing this with the whole chicken. I think I will try chicken thighs and see how it goes. The sauce however, is just divine and you can freeze it too.


Delicious and the leftover sauce can be frozen, can be used as the stock in risotto for a different flavour, It's great over pork belly, on a pizza with red onion, then when it's cooked, drizzle with the sauce or through a nice Asian salad with crunchy noodles, and dries shallots.


My family love this recipe. Its quick and easy in the pressure cooker, cooking in only 15 mins when I use thigh fillets. I stir through Bok Choy into the sauce while I'm simmering it down for added authenticity.

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