Pressure Cooker Korean Chicken Thighs

subheading: KOREAN BBQ SAUCE:

½ cup gochujang

¼ cup hoisin sauce

¼ cup ketchup

¼ cup mirin

¼ cup soy sauce (I like tamari)

¼ cup sake rice wine

1 tablespoon unseasoned rice vinegar

1 tablespoon fresh ginger, grated or minced

½ tablespoon garlic, minced

subheading: THE CHICKEN:

2 tablespoons vegetable oil

2 pounds bone-in chicken thighs, skin removed

1 medium onion, chopped

1 tablespoon ginger, minced or grated

1 teaspoon garlic, minced

1 cup chicken broth

2 teaspoons cornstarch

¼ cup broth or water

Directions at pressurecookingtoday.com

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