HK Onion Chicken
Hong Kong-style onion chicken thighs with a savory onion sauce and optional pot-in-pot Jasmine rice, by Amy + Jacky.
⏱️ Prep: 5 min🍳 Cook: 40 min
Nutrition
238
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 4 | chicken thighs, bone-in, skin-on | |
| 1 | medium onion, sliced | |
| 2 | garlic cloves, chopped | |
| 1 cup | 240 ml | frozen mixed vegetables |
| 1/2 cup | 120 ml | unsalted chicken stock |
| 1 tablespoon | 15 ml | unsalted butter |
| 1 tablespoon + 1 teaspoon | regular soy sauce | |
| 1 tablespoon | 15 ml | tomato paste |
| 1 teaspoon | 5 ml | Worcestershire sauce |
| 1 teaspoon | 5 ml | sugar |
| — | salt and black pepper | |
| 1 cup | 240 ml | Jasmine rice (pot-in-pot) |
| 1 cup | 240 ml | cold water (for rice) |
| 2.5 tablespoons | 38 ml | cornstarch (thickener) |
| 3 tablespoons | 45 ml | cold water (thickener) |
Instructions
- Brown Chicken Thighs (or Chicken Breasts): Heat up Instant Pot using Sauté More function. Wait until it says HOT. Pat dry chicken with paper towel and season one side gently with salt + black pepper. Add in 1 tbsp (14g) unsalted butter, then quickly add in chicken to prevent the butter from burning. While one side is browning, season the other side with more salt + black pepper. Brown first side for 3.5 minutes, then the other side for 2 minutes. Set the chicken aside.
- Saute Onion & Garlic: Add in sliced onion, then saute for 3 minutes. Add in chopped garlic, then saute for another 30 seconds.
- Deglaze Instant Pot: Pour in 1/2 cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
- Pressure Cook HK Onion Chicken: Add 1 tbsp (15g) tomato paste, 1 tbsp + 1 tsp (20ml) regular soy sauce, 1 tsp (5g) sugar, and 1 tsp (5ml) Worcestershire sauce. Give it a quick mix. Add browned chicken back into the Onion Sauce. If you want to cook rice at the same time - Use Pot-in-Pot Method: Place a trivet in Instant Pot, then layer a stainless steel bowl with 1 cup (230g) Jasmine rice + 1 cup (250ml) cold water. Close lid, then Pressure Cook: With Pot in Pot Rice: High Pressure for 5 minutes, then Natural Release 10 minutes. Without Pot in Pot Rice: High Pressure for 6 minutes, then Natural Release 10 minutes.
- Thicken Onion Sauce: Set aside the bowl of rice, trivet, and chicken. Bring the onion sauce mixture back to a boil using the Saute button. Add 1 cup (200g) frozen mixed vegetables in the onion sauce to heat them up. Mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the onion sauce until desired thickness. Taste and adjust seasoning with more salt (for reference, we added 2 pinches of salt).
- Serve: Add rice on serving plate, mixed vegetables on the side, then layer the chicken beside the rice, and drizzle some HK Onion Sauce on top of the chicken. Enjoy~