Lazy Sweet Chili ChickenShawn in Your Pressure Cooker
Quick and flavorful sweet chili chicken made easy in your pressure cooker with no thawing required. Crispy on the outside, juicy on the inside, and covered in a zingy sweet chili garlic sauce.
Equipment
- 1 Pressure cooker with sealing ring
Ingredients
Main ingredients
- 24 oz lightly breaded chicken breast pieces from the freezer section
- 0.5 cup Thai sweet chili sauce
- 0.25 cup soy sauce
- 0.25 cup rice vinegar
- 1 teaspoon garlic minced
- 1 teaspoon ginger paste
- 2 tablespoon green onions thinly sliced, for topping
- 0.5 teaspoon sesame seeds optional, for topping
Instructions
Instructions
- Preheat oven to package’s suggested temperature. Bake frozen breaded chicken for about 20–25 minutes until golden and crispy.
- While chicken bakes, mix Thai sweet chili sauce, soy sauce, rice vinegar, garlic, and ginger in a small saucepan over medium heat.
- Bring sauce to a gentle simmer for 3–4 minutes, stirring occasionally until slightly thickened.
- Transfer baked chicken into pressure cooker or bowl and pour the warm sauce over; toss to coat evenly.
- Seal pressure cooker with the lid and sealing ring. Cook on high pressure for 5 minutes. Perform quick release once done.
- Serve chicken garnished with green onions and sprinkle sesame seeds on top if using.
Notes
Optional: Use an air fryer instead of an oven to crisp the chicken for about 18 minutes. Store leftovers for up to 3 days in the fridge. Reheat with microwave or covered skillet with splash of water to retain tenderness.