In a bowl, combine chicken cubes with 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of sesame oil. Let it rest for 10 minutes.

Dredge the marinated chicken pieces in ½ cup of cornstarch. Ensure each piece is evenly coated, shaking off any excess cornstarch.

Heat vegetable oil in your pressure cooker over medium-high heat. Once hot, add the coated chicken and fry for about 4-5 minutes per side, until golden brown and crispy. Once done, drain the chicken on paper towels.

Remove excess oil from the pot, leaving about 1 tablespoon. Add the dried red chilies and sauté for 30 seconds until they become aromatic.

Return the fried chicken to the pot and add the prepared sauce mixture. Toss everything together to ensure the chicken is well coated in the tangy sauce.

Close the lid securely, making sure the sealing ring is in place. Cook on high pressure for 5 minutes and then allow a natural release for 10 minutes.

Open the pot and stir the mixture to thicken the sauce slightly. Serve hot, preferably over a bed of fluffy jasmine rice.