This is a variation of a recipe I found on Once A Month Meals, but I have made a few adaptations to fit what I can find in grocery stores here. And then I multiplied the recipe so that I can freeze some for left overs.
HONEY BOURBON CHICKEN
2 kg Chicken Thighs (skin them and bone them)
1 teaspoon Salt
1 teaspoon Black Pepper
1 Yellow Onion, diced (~1 cup)
1 1/4 Soy Sauce
3/4 cup Ketchup
6 tablespoons Vegetable Oil
10 cloves Garlic, minced
2 tablespoons Red Chili Flakes
1 1/2 cup Honey
1/4 cup Dark Brown Sugar, packed
8 teaspoons Cornstarch
8 tablespoons Cold Water
Sliced Green Onions / Scallions
Bone and skin the chicken thighs.
Season the chicken with salt and pepper.
Place all of the ingredients except for the cornstarch, water, and scallions into the Instant Pot.
Lock the lid, turn the nozzle to seal, and set on Manual for 17 min, 10 min NPR, then quick release.
In a small bowl add the cold water and cornstarch and mix until it is all incorporated.
Remove all the chicken and as much of the onion as you can. Set the Instant Pot to Sauté and add the cornstarch / water mixture. Stir it in to the sauce and add the chicken and onions back into sauce. Cook for ~8 minutes or until it starts to thicken.
Serve over rice and add steamed broccoli and scallions.