Ingredients

The following ingredients have 4 Servings
  • 2 pounds Chicken Breat (boneless/skinless)
  • 1 cup Potato Starch ((or more if needed))
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/16 teaspoon Chinese Five Spice (optional)
  • 1/4 cup Vegetable Oil (or Olive Oil)
  • 1/2 cup Fresh Water
  • 2 large Eggs (optional)
  • 3/4 cup White Sugar
  • 1/2 cup Ketchup
  • 3/4 cup Apple Cider Vinegar
  • 1/4 cup Soy Sauce, Low Sodium
  • 2 cloves Fresh Garlic (minced)
  • 1/2 cup Fresh Water
  • See my Pressure Cooker Perfectly Cooked Pot Pot Rice recipe
  • Stainless Steel Long Legged Trivet

Instruction

  • Trim fat from chicken and cut into bite size pieces.
  • In a medium mixing bowl, add Potato Starch, Chinese Five Spice, Salt and Pepper and combine.  Add Chicken to Potato Starch and coat well.  Dip chicken into the egg mixture and set aside.
  • Select Saute, Browning or other button on your Pressure Cooker and allow pot to fully heat.
  • Add oil to the cooking pot.  Using tongs, pick up Chicken pieces, shake off excess Egg and place into Pressure Cooker cooking pot, being careful not to crowd chicken.  Sear Chicken on all sides and remove to a plate.  Repeat, until all Chicken has been seared and puffy.
  • Add water and deglaze pot.  Add in sauce and whisk together.  Carefully place Chicken into sauce.
  • If making this a One Pot Meal, add the Prepared PIP Rice now.
  • Lock on lid and close Pressure Valve.  Cook at High Pressure for 3 minutes.  When Beep sounds, allow a 10 minute Natural Pressure Release.
  • Remove lid.  (Remove Rice and cover tightly to allow the rice to finish cooking) Remove Chicken to a bowl.  If desired, simmer sauce until thick.