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.

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

Get your fingers sticky with this delicious recipe!

Sticky Asian Chicken - a tasty homemade alternative to a naughty takeaway.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

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.