6 Chicken Thighs
2-3 Tablespoons vegetable oil
2 Tablespoons Vinegar -White, Apple, Cider or red wine vinegar will work
1/2 Cup Honey
2/3 Cup Soy Sauce
3 Tablespoons Olive Oil
2 Tablespoons Worcestershire Sauce
2 Tablespoons Sriracha Sauce
3 Garlic cloves finely minced
2 cm Ginger finely minced
4 Tablespoons Water
Pepper to taste
1 Tablespoon Cornstarch
Using your pressure cooker or regular saucepan, heat the vegetable oil and when it starts to smoke, stir in the chicken thighs and brown them until crispy on all sides, on medium heat. This will take about 5-7 minutes.
Remove the meat and set aside on a plate.
Whilst the meat is browning, in a small bowl, mix all the other ingredients until well combined.
Adding a little vegetable oil, saute the garlic and ginger for a few minutes and add the chicken back along with the sauce. Mix well and place the pressure cooker cover. Bring it to high level and when it starts to boil, bring it down to the minimum setting.
Cook the meat for 15 minutes at low temperature.
Remove the meat from the pressure cooker and place in on a plate or better, on a baking tray covered with parchment paper. Brush some of the sauce over the chicken and grill for a 3-4 minutes, until crispy. Turn them over and repeat the same exercise.
Take about 1/2 cup of the sauce into a small bowl and mix in the corn starch to dilute it. Pour it back into the pot and mix well. Bring the sauce to a boil whilst mixing until the sauce starts to thicken. I keep the sauce quite liquid as it can get quite thick when it cools down.
TIP DU JOUR : If you do not have a pressure cooker; use a baking dish and cook the chicken thighs in the oven at 180 Celsius for 45 minutes. Using a knife, you can check the meat if the liquid comes out clear. You can then grill the meat for a few minutes for a nice crispy finish !
You can also use a regular saucepan with a lid on and cook on the stovetop for also 45 minutes, at medium heat / boil.