Korean Crispy Fried Chicken in the Pressure Cooker

INGREDIENTS

• 2kg chicken thigh fillets, diced into large pieces
• 400ml butter milk
• 1 tbsp garlic powder
• 1 tbsp 5 spice powder
• 1 tbsp onion powder
• 1 tsp cinnamon powder
• 2L oil for frying

COATING

• 150g plain flour
• 100g potato flour
• 2 tbsp corn flour
• 1 tsp cinnamon
• 1 tsp garlic powder
• 2 tsp 5 spice powder
• 1 tsp ginger powder
• 1 tsp salt
• ½ tsp black pepper

CHILLI SAUCE

• 100ml chili sauce
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp honey
• 3 tsp brown sugar
• 10g ginger, grated
• 1 clove garlic, grated

DIRECTIONS

1. Mix the butter milk together with the  garlic, 5 spice, onion and cinnamon powder. Marinate the chicken in the sauce. For best result marinate overnight.
2. For the chilli sauce, mix all ingredients together in a bowl and put aside for later use.
3. Place the marinated chicken in the Pressure Express Digital Pressure Cooker bowl and ½ cup of water.
4. Securely place and seal the lid onto the pressure cooker. Select the  ‘WHITE RICE’ setting and press ‘START/CANCEL’ button. Allow to cook. (Select the ‘WHITE RICE’ setting manual Kambrook Pressure Cooker). Allow to cook until pre-set cooking display time is complete.
5. In the meantime, fill a deep fryer with oil and heat up to 180°C.
6. Release the pressure from the pressure cooker by turning the pressure release valve to the right. Remove the chicken and place it on a paper towel to drain any excess liquid.
7. For the coating, mix all ingredients together in a large bowl.
8. While the chicken is still warm, roll the pieces in the flour coating until fully coated.
9. Place the coated chicken in the hot oil and fry for 3 minutes. Once fried, remove and drain on paper towel. 
10. Drizzle the chicken with chilli sauce & sliced green shallots.

TIP: Marinating the chicken overnight will tenderise the chicken further, making it softer and juicier.

TIP: Try using chicken pieces on the bone, and use the  ‘Brown Rice’ setting instead.