Korean Glazed Chicken Thighs and Sweet Potatoes


  • 8 chicken thighs; bone-in skin on
  • Kosher salt as needed
  • Black pepper as needed
  • 10 garlic cloves, sliced
  • 2 tbsp ginger, minced
  • 160 g kimchi, chopped with juice
  • 70 g tamari
  • 225 g carrot, peeled
  • 4 pcs celery rib
  • 1 pc red bell pepper, chopped
  • 1 red cabbage, cut into 2 pieces
  • 960 ml chicken stock
  • 1 scallion sliced
  • 2 sweet potatoes peeled, cubed
  • 1 pc lemon zest of lemon juice
  • 610 g short grain rice
  • 545 g short-grain brown rice, soaked
  • 225 g watercress
  • Salt as needed
  • Season the chicken with kosher salt and fresh ground black pepper.
  • Sauté on High for 10-15 Minutes until the skin is brown.
  • Remove the chicken. Add the garlic and ginger. Season with salt and pepper before sautéing.
  • Add the remaining ingredients, minus the watercress, lemon, and 1/2 cup of scallion greens.
  • Bring it to a simmer. Season with salt and pepper to taste. This should taste exactly like you want the chicken to taste.
  • Close and lock the lid and turn the steam release handle to seal it.
  • Add the chicken back in, and Pressure Cook on High for 20 Minutes .
  • Once pressure cooking is complete, add the scallion greens. Air Fry to crisp up.
  • Plate the chicken on a bed of watercress. Top with the juice and zest of the lemon.
  • Serve with the house rice and enjoy!
  • Mix both kinds of rice, wash, and rinse until the water runs clear (3 to 5 times).
  • Strain and Add the rice to the pressure cooker with 5 cups of water.
  • Pressure Cook on High for 15 Minutes. Let the steam escape, and then let the rice rest ideally for about 10 Minutes before serving.
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