Ingredients
- 4 chicken legs, thighs and drumsticks separated
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1/3 cup soy sauce
- 1/4 cup sugar
- 1/4 cup white distilled vinegar
- 5 cloves garlic, smashed
- 2 bay leaves
- 1 large yellow onion, sliced
- 2 scallions, sliced
- Cooked rice, for serving
Preparation
Step 1
Season the chicken legs generously with salt and pepper. Turn the Instant Pot to the high saute setting. Add the oil and once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces. Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper.
lock the lid and preparing to cook. Set to pressure cook, on high, for 8 minutes. QR. Remove lid and set back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and very fragrant, about 20 minutes. Remove the bay leaves.
Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.