Instant Pot “KFC” Fried Chicken Japanese Rice Cooker Recipe Hack

October 10, 2020Van

Prep time: 4 minutes

Cook time: 4 minutes

Serves: 4

If you’re a foodie, you might already know about this Japanese “KFC” Fried Chicken Rice Cooker Hack that went viral last December (Rice Cooker Recipe Here). You simply cook rice with broth and your left over fried chicken in your rice cooker – it was super popular in Japan (where KFC still makes good fried chicken), then everyone all over the world busted out their rice cooker to try this hack. Since I’m in the U.S. & KFC hasn’t been good since the 80’s, I went to my favorite fried chicken chain Popeye’s – I grabbed a large meal for my family yesterday and today I made lunch for us using the leftover Popeye’s and let me tell you, it was incredible! The rice soaks up the delicious seasoning and the chicken is tender and easy to shred. I’ve tweaked the original recipe that was floating around and made it even better! So if you don’t have a $500 Zojirushi Rice Cooker , use your Instant Pot instead with my recipe

Instant Pot “KFC” Fried Chicken Japanese Rice Cooker Recipe Hack using Popeye’s Chicken

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Instant Pot “KFC” Fried Chicken Japanese Rice Cooker Recipe Hack

October 10, 2020 Van

Prep time: 4 minutes
Cook time: 4 minutes

Serves: 4

Ingredients

3 Pieces of Fried Chicken
2 Cups Jasmine Rice
2⅓ Cups Chicken Broth
2 Tablespoons Salted Butter, melted
2 Teaspoons Soy Sauce
2 Teaspoons Ketchup or Hot Sauce
½ Teaspoon Coarse Kosher Salt, or 2 packets of Cajun Sparkle Seasoning (ask for this at Popeye's)
¼ Teaspoon Ground Black Pepper
3 Green Onions, chopped

Method

1)
Rinse the rice a few times, drain the water well and add it to the Instant Pot. Add 2 Tablespoons of melted Salted Butter, 2 Teaspoons Soy Sauce, 2 Teaspoons Ketchup or Hot Sauce, ½ Teaspoon Coarse Kosher Salt, ¼ Teaspoon Ground Black Pepper, 2⅓ Cups Chicken Broth. Stir well and make sure the rice is evenly submerged in the broth.
2)
Stack 3 Fried Chicken Pieces on top of the rice, seal the Instant Pot lid and choose High Pressure for 4 Minutes. Once the timer is up, wait 10 minutes before switching the knob to venting. When the pin drops, open the lid, add in half of the chopped green onions and use two forks to shred the chicken. Remove the bones, taste and add more seasoning if needed. Garnish with more green onions when serving. Enjoy!

**If you’re a stickler for crispy skin, you can remove the skin before putting the chicken in the rice cooker and crisp it up in a toaster oven and sprinkle it on top of the rice for a crunchy texture.

***If you would like to make this in a RICE COOKER, see my recipe here

↓ Supplies to make this recipe ↓

Hi everyone! I’m Van, the creator and recipe developer for FOOD is a Four Letter Word. Follow this page for wonderful eclectic recipes, baking inspiration and Instant Pot recipes. I hope you find something that you enjoy making on here. Like my Facebook Page below to get updates when I post a new recipe.
-Van

Instant Pot “KFC” Fried Chicken Japanese Rice Cooker Recipe Hack