There’s nothing like picking apart Huli Huli chicken with your hands. It’s nearly impossible to save some for later. This is a case where you’ll want dessert first. Huli Huli chicken benefits from sweet and sour notes, which is why tropical fruit aromas of icewine match perfectly. White dessert wines, pineapple juice, mirin or Sherry also work.
A spatchcocked 3-pound chicken fits perfectly into the Instant Pot, but quarter it, if necessary.
- 3–4 pound chicken, flattened or quartered
- 1 tablespoon fresh-grated ginger
- 4 cloves garlic, minced
- 2 teaspoons vegetable oil
- ¼ cup soy sauce
- ½ cup pineapple juice
- 1 cup icewine
- 2 tablespoons brown sugar
- ¼ cup ketchup
- 2 tablespoons sweet chili sauce
- 2 teaspoons salt
- 1 teaspoon liquid smoke (optional)
- ½ iceberg lettuce, leaves separated into cups
- 2 scallions, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Set Instant Pot to sauté.
Cook garlic and ginger in vegetable oil until garlic softens, 2–3 minutes. Stir in soy sauce, pineapple juice, icewine, brown sugar, ketchup, sweet chili sauce, salt and liquid smoke, if desired. Place metal rack over sauce, and put chicken on rack. Secure lid and close pressure valve. Cook for 25 minutes on high pressure.
Heat broiler on high.
When cooking time finishes, let pressure release naturally for 10 minutes. Release remaining pressure, according to the manufacturer’s instructions.
Remove chicken from pot, and place skin-side up on foiled-lined baking sheet. Brush chicken with sauce from bowl.
Broil for 5–8 minutes, or until tips and edges blacken. Let chicken cool for 5 minutes. Pull meat off bones.
Remove rack from pot, and set to sauté. Reduce cooking liquids for 8–10 minutes, stirring occasionally. Combine shredded chicken with sauce in serving bowl.
Serve chicken in lettuce cups. Sprinkle with scallion and sesame seeds. Serves 4–6.