Filipino Crispy Fried Chicken

 **Discovering the Magic of the Cosori Premium 6-Quart Pressure Cooker (and a Giveaway!)**

When the team at Cosori reached out to ask if I’d like to review their Premium 6-Quart Pressure Cooker, I jumped at the chance. Not only because I love trying out innovative kitchen gadgets, but also because I get to share the excitement by giving one away to a lucky reader! This sleek, modern appliance is one of the hottest kitchen trends right now, especially around the holidays, and I was eager to see what all the fuss was about.

Now, I’ll admit—pressure cookers and I have a complicated past. Growing up, my mom had one of those old-school models, and let’s just say they didn’t exactly inspire confidence. I vividly remember the little pressure regulator dancing frantically on top, as if it had a mind of its own. It was both mesmerizing and mildly terrifying. And then came the steam—jets of it shooting upward like something out of a sci-fi movie. My mom would stand at arm’s length, poking cautiously at the contraption with a fork, her face a mix of determination and sheer terror. Needless to say, my childhood encounters left me convinced that pressure cookers were miniature time bombs waiting to go off. 

But times have changed, and so has pressure cooker technology. The Cosori Premium promises all the benefits of fast, efficient cooking without the stress or drama of the old days. Spoiler alert: it didn’t disappoint! Keep reading to find out how this modern marvel won me over—and to learn how you could win one for your own kitchen!

Ingredients

• 4 chicken thighs
• sea salt or kosher salt
• freshly ground black pepper
• 2 T. canola oil
• 1/3 c. soy sauce
• 1/4 c. sugar
• 1/4 c. white vinegar
• 5 cloves garlic, smashed
• 2 bay leaves
• 1/4 t. red pepper flakes
• 1 large yellow onion, sliced
• 1 green onion, sliced
• Cooked jasmine rice

Instructions

1. Season the chicken thighs generously with salt and pepper. Press the "Sauté/Brown" function; then press Adjust to More/High, followed by the Start Button. Add the oil to to the pot.
2. Once the oil is shimmering, add the chicken, and sauté in two batches, approximately 7 minutes, or until golden. Remove browned chicken to a plate. Repeat with 2nd batch. (I found I could brown up to 3 thighs at a time in my pressure cooker, but not four. So, I just browned 2 in each batch.) Return all chicken to the multi-cooker, and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion, and red pepper flakes.
3. Secure the lid on the pressure cooker. Select the "Poultry" function button, followed by the "Start" button.
4. Once cooking is done, release the pressure immediately, and let it fully release before opening the container. Turn the cooker back to the "Sauté" setting. Let the sauce come to a boil, and reduce it until it is dark brown, and beautifully fragrant. This could take 15-20 minutes. Remove the bay leaves.
5. Place each chicken thigh atop a plated serving of jasmine rice. Ladle more of the sauce over top, and sprinkle with green onions.

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