Arroz con pollo made in the Instant Pot® according to my family’s recipe! This arroz con pollo is really simple to make in your Instant Pot® or multipurpose pressure cooker.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 3 |
Ingredients
- 3 chicken breasts, cut into bite-size pieces
- 2 tablespoons rice wine vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ¼ teaspoon salt
- 1 pinch ground black pepper
- 6 tablespoons honey
- ¼ cup cider vinegar
- ¼ cup brown sugar
- 3 tablespoons gochujang (Korean chile paste)
- 2 tablespoons soy sauce
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 pinch ground black pepper
- 1 quart canola oil for frying, or as needed
- ½ cup cornstarch
Instructions
- Make the chicken: Place chicken into a bowl. Add vinegar, garlic, ginger, salt, and pepper; toss until well combined and chicken is coated. Let sit for 20 to 30 minutes.
- Meanwhile, make the sauce: Combine honey, vinegar, brown sugar, gochujang, soy sauce, garlic, ginger, and black pepper in a pot over medium heat. Stir well and bring to a low boil. Reduce the heat to low and simmer for 3 to 4 minutes. Remove from the heat.
- Fill a deep fryer with 1 inch oil and heat to 350 degrees F (175 degrees C).
- While the oil is heating, place cornstarch into a bowl. Add chicken and toss until evenly coated.
- Working in small batches without overcrowding, fry chicken until light golden brown, about 2 minutes per side.
- Reheat oil to 350 degrees F (175 degrees C) and deep-fry chicken once more until deep golden brown, about 40 seconds per batch. Transfer chicken to the pot of sauce.
- Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Reviews
Followed the recipe but cooked the ribs in a smoker for four hours. They turned out great, will make them again.
Made for a belated, “Girlfriends Christmas” and this was the first thing gone! Got many compliments! Didn’t change a thing! Served with Chef John’s Baked fried rice. Wildly popular and will absolutely make again!! Thank you for sharing this winning recipe!!
Excellent
This dish was phenomenal! Sweet yet had a nice heat to it. I followed the recipe to a T! Made a glass noodles recipe on here as a side dish and pot stickers with a dipping sauce. So good!
Love this recipe and I love Korean fried chicken. I wonder if there’s a way to make Korean fried chicken dumplings!!
My New Favorite.
Really yummy! I only cooked the chicken pieces once, I also added a little ginger powder, garlic powder, and salt to the flour (I didn’t have any cornstarch). Served with Jasmine rice. Will definitely make again!
This was a great recipe. Had it with fried rice and veggies. Only added a few things to the sauce that I personally enjoy. The peanuts on some of the chicken was a nice topper.
This sauce is really excellent. I have tried other but the balance of flavors in this combination seems just right. Don’t be afraid of the chili paste. It is warm, but flavorful. If you can’t do hot, just cut it down minimally but don’t leave it out completely. Thanks so much for sharing this!
I thought this was a very good recipe. I will make this again! (no changes necessary) .