Asian Crispy Shredded Chicken

Asian Crispy Shredded Chicken, Pulled Chicken, Chicken Breast Recipe, Instant Pot Chicken, Healthy Chicken Recipe, Low Fat Chicken, Keto Friendly, Meal Prep Chicken, Easy Chicken Recipe, Flavorful Chicken, Crispy Chicken, Teriyaki Chicken, Asian Inspired, Shredded Chicken, Oven Baked Chicken, Gluten Free Option

Jani

Hi, I'm Janice! I'm a chef, food photographer, and DIY enthusiast. On this blog, I share reliable, budget-friendly recipes that anyone can make, regardless of their cooking experience. Alongside these delicious dishes, I also offer a peek into my DIY projects, showing you how I’m transforming my home one step at a time. Whether you're here to cook up something tasty or get inspired to tackle a home improvement project, you'll find something to enjoy!

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This Asian Crispy Shredded Chicken is honestly my tangible proof that I’ve finally made peace with chicken breast. For as long as I can remember, I’ve been a huge chicken fan, but let’s just say I was team thighs and definitely not team breast (it always turned out dry and flavorless on me). Over the years, diet after diet, I started to absolutely hate chicken breast because so many eating plans I followed used it grilled, day after day.

And I have to clarify – most of these eating plans came from magazines, friends’ recommendations, you know how it goes. There are so many ways to mess up our nutrition, and this was definitely one of them.

But back to chicken breast – yes, it’s super healthy and we should eat it weekly. This recipe is the quintessential chicken breast recipe, let me explain: it’s juicy, packed with flavor (all the way through, not just on the surface), and it’s also crispy. But if that wasn’t enough, it comes together in no time with cheap, easy-to-find ingredients.

What ingredients do I need?

Chicken breasts: Choose a couple of good-sized ones and remove the skin.

Garlic cloves: A couple of large ones will do the trick.

Fresh ginger: One inch of ginger root – this is non-negotiable.

Tamari sauce: If you don’t have tamari, use soy sauce. If you’re looking for a gluten-free version, stick with tamari.

Paprika: Either sweet or smoked works great.

Hoisin sauce: If you don’t have hoisin, use oyster sauce. If you don’t have either, don’t worry about it.

Vinegar: Rice vinegar would be perfect, but regular white vinegar works just fine.

Sweetener: I use monk fruit because that’s what I had on hand, but a couple of Splenda packets or one stevia packet work equally well.

Oil: For toasting in the microwave.

Water: One cup for cooking.

Why should you try Asian Crispy Shredded Chicken

I’d love to tell you I’m the organized meal prep lady, but honestly, I’m nothing like that. The closest thing to meal prep I’ve managed is when I prepare multiple recipes for other clients’ or collaborators’ blogs. Still, this recipe is the closest thing to meal prep I’ve been able to maintain.

Look, you add a handful of ingredients, throw them in an Instant Pot, and after an hour you have finger-licking good chicken all by itself. But it gets even better – you pop it in the oven and it becomes crispy with the most intense flavors. What more could you ask for?

It goes with everything: in a sandwich, as arepa filling, alongside salad, even served over a bit of rice. When I make this, I put 2 or 3 breasts in the Instant Pot (however many fit), and I serve it different ways. It’s always succulent, quick, easy, and even cheap.

The best part? It’s low in fat, low in Weight Watchers points, and if you’re doing keto, this works for you too. This recipe proves that healthy eating doesn’t have to be boring or time-consuming.

How to make the recipe?

As I mentioned before, you place all ingredients in an Instant Pot and cook for about 60 minutes – the goal is to be able to shred the chicken easily with a fork.

Remove the garlic (if still whole) and the ginger root, discard them, then place the shredded chicken on a baking sheet. Pop it under the broiler for 5 to 10 minutes and you’re done – ready to eat with whatever you can think of.

The process is foolproof: pressure cook until tender, shred, then crisp up in the oven. That’s literally it.

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Variations and Substitutions

This recipe features what I call the Asian trinity: garlic, ginger, and soy sauce. I don’t think any of these can be missing, but if you wanted to add other ingredients, especially vegetables like carrots that are sturdy enough to handle the cooking time, they’d work really well.

Same goes for other seasonings like celery, spicy elements, or even acidic flavors like a good squeeze of lime juice.

However, I think the biggest variations are in the accompaniments, and there are tons: inside bread, tortillas, or even arepas. Served with raw or cooked vegetables, over rice, and even over pasta. And why not? I eat it by itself as a post-workout snack, and I love it that way.

You could also experiment with different Asian sauces – try adding a splash of sesame oil at the end or some chili garlic sauce for heat.

Tips and Tricks

Make sure to remove all the fat from the chicken well – this guarantees your recipe stays low-calorie.

Always, yes or yes, if you’re using an Instant Pot, make sure to add one cup of water. If you don’t have an Instant Pot, you can cook for about ninety minutes in a traditional pot over medium-low heat until the chicken is very tender.

Once the pot has released steam and cooled down, before grabbing your forks to shred, remove the ginger and any bones from the breasts if your breasts weren’t boneless. Also, look for the ginger roots – they’re definitely in there whole, painted brown from the soy sauce, and take them out because they taste horrible.

If you want, you can skip the oven step, or bake part of it and leave the other part more juicy – it’s completely up to your taste preference.

Don’t skip the broiling step if you want that signature crispy texture. The contrast between the tender interior and crispy exterior is what makes this recipe special.

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Asian Crispy Shredded Chicken (Instant Pot Recipe)

Shredded chicken cooked in an Asian-inspired sauce using the Instant Pot, then crisped under the broiler for maximum flavor and texture. Perfect in wraps, over rice, or on its own.
Course Lunch, Main Dish
Cuisine American
Palabra clave Asian sauce, broiled chicken, crispy shredded chicken, gluten-free Asian chicken, healthy chicken dinner, Instant Pot recipe, meal prep chicken, shredded chicken closeup
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Servings 4
Calories 230kcal

Ingredients

  • 2 large chicken breasts boneless and skinless (about 500 g / 1.1 lb total)
  • ¼ cup tamari 60 ml
  • ¼ cup soy sauce 60 ml
  • 2 tablespoons monk fruit sweetener 24 g
  • 2 tablespoons hoisin sauce 30 g
  • 1 tablespoon oil for broiling (15 ml)
  • 1 teaspoon sweet or smoked paprika 2 g
  • 2 pieces fresh ginger root about 20 g total, peeled
  • 2 large garlic cloves smashed
  • ⅓ cup vinegar rice vinegar preferred (80 ml)
  • 1 cup water 240 ml, for pressure cooking

Instructions

Step 1: Prep the Chicken and Aromatics

  • Place the chicken breasts directly into the Instant Pot. If your ginger roots are large, break them in half. Smash the garlic cloves slightly to release flavor but keep them whole—this makes it easy to remove them later. Add the ginger and garlic to the pot.

Step 2: Add the Sauce Ingredients

  • Pour in the tamari, soy sauce, vinegar, and hoisin sauce. Add the monk fruit sweetener and paprika. Stir gently to coat the chicken in the marinade. Add 1 cup (240 ml) of water. This is crucial for proper pressure cooking.

Step 3: Pressure Cook

  • Seal the Instant Pot lid and set it to Manual/Pressure Cook for 60 minutes on high pressure. Once the time is up, allow the pressure to release naturally for 10 minutes, then manually release the rest.

Step 4: Shred the Chicken

  • Carefully open the lid. Use tongs or a slotted spoon to remove the chicken breasts and place them in a large bowl. Remove and discard the garlic cloves and ginger roots. Using two forks, shred the chicken while it’s still warm and tender.

Step 5: Crisp It Up

  • Preheat your oven to broil (around 220°C / 425°F).
  • Line a baking sheet with parchment paper. Spread the shredded chicken in an even layer and drizzle with 1 tablespoon of oil. Spoon a bit of the cooking liquid over the top to keep it flavorful.
  • Broil for 5–10 minutes, checking halfway through, until the edges are crispy but not burnt.

Step 6: Serve

  • Serve immediately in sandwiches, wraps, rice bowls, or salads. Store leftovers in an airtight container in the fridge for up to 4 days. You can reheat them in the oven or a skillet for crispiness.

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