When it comes to cooking chicken quickly and easily on an induction cooker, one method you can try is pan-searing. This method requires minimal preparation and cooking time while still delivering flavorful and tender results. Here's a simple guide to pan-searing chicken on an induction cooker:
Ingredients:
- Chicken breast or boneless chicken thighs
- Salt and pepper (or your preferred seasoning)
- Cooking oil (such as vegetable oil or olive oil)
Instructions:
Preheat the pan: Place a non-stick or cast-iron skillet on the induction cooker and preheat it over medium-high heat. Ensure the pan is hot before adding the chicken.
Season the chicken: Season the chicken on both sides with salt, pepper, or any desired seasoning or spice rub. You can also marinate the chicken beforehand if you have some extra time.
Add oil to the pan: Once the pan is heated, add a small amount of cooking oil and swirl it around to coat the surface.
Cook the chicken: Carefully place the seasoned chicken in the hot pan. Allow it to cook undisturbed for about 3-4 minutes, or until the bottom side develops a golden-brown crust.
Flip and cook the other side: Flip the chicken using tongs or a spatula and continue cooking for another 3-4 minutes, or until the chicken is cooked through. The internal temperature should reach 165°F (74°C) for poultry.
Rest and serve: Once cooked, remove the chicken from the pan and let it rest for a few minutes. This allows the juices to redistribute and keeps the chicken moist. Slice, dice, or serve the chicken as desired.
Note: The cooking time may vary depending on the thickness of the chicken pieces. Thinner cuts will cook faster, while thicker cuts may require a slightly longer cooking time. Adjust the heat accordingly to avoid burning or undercooking.
Pan-searing is a quick and efficient method for cooking chicken on an induction cooker, allowing you to enjoy a flavorful meal without requiring too much time or effort.