- 3 pounds bone-in skin-on chicken thighs
- 1/4 cup Shaoxing wine
- 2 tablespoons soy sauce
- 1 tablespoon chopped garlic
- 2 teaspoons minced ginger
- 1 teaspoon Chinese Five Spice Powder
- 1/2 teaspoon salt
- 3 tablespoons vegetable oil
- 1/4 cup dark soy
- 1/4 cup mushroom stock
- 2 bay leaves
- 1 star anise
- 1 tablespoon honey
- 1 cinnamon stick
- 1/2 teaspoon Sichuan peppercorns or black peppercorns
- 2 to 3 tablespoons cornstarch
- White rice for serving
Transfer the chicken thighs to a resealable plastic bag. In a small bowl combine all of the ingredients for the marinade and pour over the chicken thighs. Marinate the chicken for at least 2 hours and up to overnight.
Press the saute function, select poultry setting. Set timer to 15 minutes and the temperature to 360º F. Add 1 1/2 tablespoons of oil to the inner pot. When hot add the chicken, in batches, skin side down, and cook undisturbed for 5 minutes or until the skin is brown and crisp. Transfer the chicken to a platter and continue this process until all of the chicken has browned.
In a small bowl, combine all of the ingredients for the sauce. Add the sauce to the bowl of the inner pot and scrape up any brown bits. Add the browned chicken, skin-side up, to the pot. Press the pressure function, select the poultry setting, set to medium. Set the timer for 10 minutes. Start.
Naturally release the pressure. Remove the chicken from the pot and set aside on a clean platter. Cover with aluminum foil to keep warm.
In a small bowl combine the cornstarch with 3 tablespoons of the cooking liquid. Press the saute function, select beef setting. Set the timer for 5 minutes and the temperature to 360º F. Whisk in the cornstarch slurry and simmer, stirring occasionally until the timer goes off.
Serve the chicken with the sauce over white rice.
Note: This recipe was created specifically for the Emeril Lagasse Pressure AirFryer by Tristar. As such, cook times and temperatures may need to be adjusted if you would like to make this recipe in another pressure cooker.
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