Ingredients
- 4 large chicken legs, thighs and drumsticks separated (see note below)
- kosher salt and freshly ground black pepper
- 2 Tbls. canola oil
- 1/3 c. low sodium soy sauce
- 1/4 c. white sugar
- 1/4 c. white distilled vinegar
- 5 cloves garlic, smashed
- 2 bay leaves
- 1 large yellow onion, sliced or chopped
- 2 scallions, sliced for garnish
- cooked rice to serve 4 (we use uncle Ben’s brown rice)
Instructions
Season the chicken legs generously with salt and pepper.
You can brown the chicken on both sides in a large frying pan on the stove or do in the Instant Pot (I prefer doing on the stove, meat tends to stick to the bottom of the Instant Pot and it isn’t very big).
If using the Instant Pot to sauté, turn it to the high sauté 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 Instant Pot and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes. After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot back to the high sauté 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.
NOTE: You can substitute a package of 6 small skinless chicken thighs along with a package of 6 small skinless drumsticks.