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Pressure Cooker Sticky Hoisin Ginger Sesame Thighs

  • Author: The Kitchen Whisperer

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Ingredients

  • 23 lbs boneless, skinless chicken thighs, thawed
  • 1 3/4 cups chicken stock
  • 1 Tbl plus 1 tsp minced garlic
  • 3 tsp grated ginger
  • 1/2 cup honey
  • 1/2 cup plus 2 Tbl low sodium soy sauce
  • 1/2 cup plus 2 Tbl hoisin
  • 2 Tbl sesame oil
  • 4 Tbl Sriracha
  • 5 Tbl brown sugar
  • 3 green onions, white and green parts sliced

Instructions

  1. Pat dry the thighs.
  2. Add the thighs into the pressure cooker.
  3. In a bowl whisk together the stock, 1 tsp garlic, 1 tsp ginger. 2 Tbl soy sauce, 2 Tbl hoisin, 1 Tbl brown sugar and 1 Tbl Sriracha.
  4. Pour over the thighs.
  5. Lock the lid down and set it to High pressure, 10 minutes. If using a Gas Pressure Cooker, place over high heat and once the pressure cooker is up to temperature, reduce the heat to low to maintain a high pressure and set the timer for 10 minutes. If using an Electric Pressure Cooker, set it to high with a timer of 10 minutes.
  6. While the thighs are cooking place a medium sauce pan over medium heat. Add in the remaining ingredients (minus the green onions) and whisk.
  7. Bring the mixture to a slight boil, reduce the heat to medium low and cook until slightly thickened like bbq sauce. ~10-15 minutes.
  8. When the 10 minutes is up do a quick release. While the quick release is relieving pressure, place the oven to broil with a rack in the middle.
  9. Line a rimmed pan with foil and place a cooling rack on top.
  10. Lightly spray the rack.
  11. Gently remove the thighs from the pressure cooker with tongs and place on the rack; discard the cooking liquid.
  12. Place the thighs in the oven and broil for 5-7 minutes each side.
  13. Remove the pan from the oven and slather on some sauce.
  14. Return to the broiler for 5 minutes.
  15. Flip the thighs over, cover with more sauce and broil for 5 more minutes or until they are nicely charred.
  16. Place the sauce in a container for serving.
  17. Garnish with green onions.
  18. Store any leftovers in the fridge.

Notes

For oven baking:
1. Preheat oven to 425F, rack in the middle.
2. Line a baking sheet with foil and top with a cooling rack.
3. Spray the cooling rack with non-stick spray and set aside.
4. Pat dry with paper towels.
5. Place a medium sauce pan over medium heat. 5. Place a medium sauce pan over medium heat. Add in 1 Tbl garlic, 2 tsp ginger, 1/2 cup honey, 1/2 cup soy sauce, 1/2 cup hoisin, 2 Tbl sesame oil, 2 Tbl Sriracha and 4 Tbl brown sugar and whisk.
6. Bring the mixture to a slight boil, reduce the heat to medium low and cook until slightly thickened like bbq sauce. ~10-15 minutes.
7. Place the thighs on the cooling rack and brush on part of the sauce.
8. Bake for 15 minutes, flip, brush with a bit more sauce and bake for another 15 minutes or until the internal temp is 165F.
9. Remove from the oven, brush with more sauce and let rest for a few minutes before serving.

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