The texture was off because I accidentally put rice into the pot before chicken and it wouldn't pressurize. Despite my mistakes, the flavor is exactly what I was trying to recreate from a food festival vendor! I made the sauce per a different source, Hot Thai Kitchen, involving dobanjiang, more ginger, soy sauce, sugar, and vinegar. Used a pinch of salt per leg and 1/2 tsp in the paste. Excited to make this again.
