Imagine a dish that transforms an ordinary chicken into a mouthwatering masterpiece in just 35 minutes – no complicated techniques, no hours of marinating, and guaranteed restaurant-quality results! This Instant Pot Hong Kong Chicken is about to revolutionize your home cooking, bringing the bold, aromatic flavors of Chinese cuisine straight to your dinner table with minimal effort and maximum flavor. Whether you're a busy home cook or a culinary enthusiast looking for a quick and impressive meal, this recipe will become your new go-to favorite that'll have everyone asking, "How did you make this?"
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 whole chicken (about 3-4 lbs)
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 2 tbsp sugar
- 4 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 1 cup chicken broth
- 1 tbsp sesame oil
Instructions
- Prepare the chicken by patting it dry with paper towels and trimming any excess fat. If desired, butterfly the chicken by removing the backbone to ensure even cooking.
- In a medium bowl, whisk together soy sauce, rice wine, sugar, minced garlic, and sesame oil to create a marinade. Rub the marinade all over the chicken, ensuring it's evenly coated. Let the chicken marinate for 15-20 minutes at room temperature.
- Pour the chicken broth into the Instant Pot and place the sliced ginger at the bottom of the pot. This will create an aromatic base for cooking.
- Place the marinated chicken on a trivet or steamer basket inside the Instant Pot, positioned breast-side up to help retain moisture.
- Secure the Instant Pot lid, set the valve to sealing position, and select the Pressure Cook or Manual function. Cook on high pressure for 20-25 minutes, depending on the size of the chicken.
- Once cooking is complete, allow for a natural pressure release for 10 minutes, then carefully do a quick release for any remaining pressure.
- Remove the chicken from the Instant Pot and let it rest for 5-10 minutes before carving. The internal temperature should reach 165°F (74°C) at the thickest part.
- Optional: For crispy skin, place the chicken under a broiler for 2-3 minutes, watching carefully to prevent burning.
- Slice the chicken and serve hot with the remaining cooking liquid as a sauce, accompanied by steamed rice and your favorite vegetables.
Tips
- Chicken Selection: Choose a fresh, high-quality whole chicken between 3-4 lbs for the best texture and flavor.
- Marinating Magic: Don't skip the 15-20 minute marination – this allows the soy sauce and rice wine to penetrate the meat, ensuring deep, rich flavor.
- Moisture is Key: Placing the chicken breast-side up helps retain juiciness during pressure cooking.
- Temperature Check: Always use a meat thermometer to confirm the chicken reaches 165°F (74°C) for food safety.
- Crispy Skin Hack: If you love crispy skin, don't miss the optional broiling step – but watch carefully to prevent burning.
- Flavor Boost: Save the cooking liquid as a sauce – it's packed with incredible flavor and can be drizzled over rice or chicken.
- Make-Ahead Friendly: This dish can be prepared in advance and reheated, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 40g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 120mg
