Thai Sweet Chili Chicken Pressure Cooker Recipe
This quick and flavorful Thai Sweet Chili Chicken comes together easily in the pressure cooker and skillet, giving you tender, juicy chicken coated in sticky, sweet-spicy sauce for a delicious homemade meal.
Equipment
- 1 Mixing bowl Large
- 1 Skillet or wok For frying chicken and combining sauce
Ingredients
Main ingredients
- 1 lbs Boneless skinless chicken breasts or thighs cut into bite-sized chunks
- 1 tablespoon Vegetable oil for frying chicken chunks
- 1/2 teaspoon Salt to season chicken
- 1 Egg beaten
- 1/2 cup Cornstarch for coating chicken
- 1/2 cup Thai sweet chili sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon Light soy sauce or tamari
- 1/4 to 1/3 cup Vegetable oil for shallow frying
- 2 slices Ginger minced
- 2 Green onions chopped
- 1 Lime wedge for serving (optional)
Instructions
Instructions
- Season chicken with salt and mix with 1 tablespoon vegetable oil. Let it marinate for 10 to 15 minutes.
- Dip marinated chicken pieces into beaten egg, then coat with cornstarch until well covered.
- Heat 1/4 to 1/3 cup vegetable oil in a skillet or wok over medium-high heat.
- Fry coated chicken pieces in batches until crispy and golden brown. Remove and drain on paper towels.
- Discard excess oil, leaving about 1 tablespoon in the pan. Add minced ginger and stir-fry for 30 seconds.
- Add Thai sweet chili sauce, Shaoxing wine, and soy sauce or tamari to the pan and stir to combine.
- Return fried chicken to the pan and toss well to coat with sauce.
- Cook for another 1 to 2 minutes until sauce thickens and clings to the chicken.
- Garnish with chopped green onions and serve hot with steamed rice and a lime wedge if desired.
Notes
Serve with steamed rice or stir-fried vegetables for a complete meal. Store leftovers in airtight containers for up to 3 days or freeze for later. Reheat gently to maintain texture.