Ingredients

• 1 1/2 lbs. (5-6) Katie’s Best drumsticks
• 1 Tablespoon sesame oil
• ½ Cup Soy sauce
• 1 Cup water
• 1 Tablespoon rice wine vinegar
• ¾ Cup brown sugar
• 3 Teaspoons minced garlic (4-5 cloves)
• 1 Tablespoon ginger, freshly grated
• 1/2 Teaspoon red pepper flakes
• 2 Tablespoons cornstarch
• 2 Tablespoons water
• 2 cups rice, cooked
• Sesame seeds
• 3 stalks green onions, chopped

Cook Time: 35min

Cooking Instructions

1. 1. Add sesame oil, soy sauce, 1 cup water, vinegar, brown sugar, garlic, ginger and red pepper flakes to a large bowl, stir to combine.
   2. Add the drumsticks to the sauce, stir to coat. Refrigerate for at least 30 minutes.
   3. When ready to cook, add the sauce and chicken mixture to the instant pot.
   4. Close the lid, seal and cook on HIGH PRESSURE for 15 minutes.
   5. Once complete, ensure the pressure cooker is turned off and vent, being careful to avoid the hot steam.
   6. While the instant pot is venting, preheat the oven to broiler mode, and line a baking sheet with parchment paper.
   7. Remove the drumsticks from the pressure cooker, and place on to pan. Brush with leftover sauce and broil for 2-5 minutes until crispy.
   8. In a small bowl, combine the 2 Tablespoons cornstarch with the 2 Tablespoons water. Turn the instant pot back on to SAUTE mode. Stir in the cornstarch slurry to the instant pot and simmer, 2-3 minutes. Turn off pressure cooker and let sauce thicken.
   9. Once complete, serve the drumsticks over cooked rice. Drizzle sauce from instant pot on top, garnish with sesame seeds and green onions.