An Instant with Chef Ming Tsai | Ep1 Korean Glazed Chicken Thighs

Heat the Instant Pot Duo Crisp on the sauté function for 5 minutes.

Add a little grape seed oil to the pot to prevent sticking.

Season 8 organic chicken thighs with salt and pepper and place them in the pot, ensuring not to overcrowd.

Sauté the chicken until it caramelizes and the skin gets crispy, allowing the fat to render out.

Prepare the vegetables: dice carrots, celery, bell peppers, and cabbage into one-inch pieces, and cut sweet potatoes into similar sizes.

Sauté the aromatics: add sliced scallion whites, minced garlic, and minced ginger to the pot and sauté for one minute until fragrant.

Add kimchi to the pot, followed by a little more salt and tamari (gluten-free soy sauce).

Pour in chicken stock, scraping the bottom to release any stuck bits of chicken.

Place the chicken thighs back on top of the mixture in the pot.

Seal the lid and set the Instant Pot to pressure cook on high for 20 minutes.

After 20 minutes, release the steam and remove the lid to check the chicken.

Zest a lemon over the chicken and add scallion greens on top.

Switch the Instant Pot lid to the air fryer lid and set it to air fry at 405°F for 5 minutes to crisp the skin.

Prepare the house rice by soaking brown rice for one hour, then mixing it with white rice.

Cook the rice in the pressure cooker for 10 minutes with a one-to-one water ratio.

Plate the chicken and vegetables, adding a quick vinaigrette made from lemon juice, olive oil, salt, and pepper.

Serve the chicken over the house rice.

Equipment Needed

Spice Level:

Dietary

Allergens