Instant Pot General Tso Chicken
Tender chicken in a sweet, tangy sauce with garlic and ginger, made in the Instant Pot.
Servings: 2 servings
Equipment
- small bowl
Ingredients
Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon red pepper flakes adjust to taste
- 2 teaspoons hoisin sauce
- 1 tablespoon water for sauce
Chicken
- ½ pound boneless skinless chicken breast or thighs, cut into bite-size pieces
- 1 large egg beaten
- ½ cup cornstarch for coating
- 2 tablespoons neutral oil
- 1 tablespoon garlic chopped
- 1 tablespoon ginger chopped
- 3 dried red chilies or 1 teaspoon red pepper flakes
- ¼ cup chicken stock
- 1 tablespoon cornstarch for slurry
- 1 tablespoon cold water for slurry
Garnish
- green onions thinly sliced (optional)
- sesame seeds (optional)
Instructions
- In a small bowl, whisk the dark soy sauce, honey, brown sugar, rice vinegar, red pepper flakes, hoisin sauce, and 1 tablespoon water. Set aside.2 tablespoons dark soy sauce, 1 tablespoon honey, 1 tablespoon brown sugar, 2 tablespoons rice vinegar, 1 teaspoon red pepper flakes, 2 teaspoons hoisin sauce, 1 tablespoon water
- Beat the egg in one shallow bowl and place ½ cup cornstarch in another. Dip chicken pieces into the egg, then coat in cornstarch.1 large egg, ½ cup cornstarch, ½ pound boneless skinless chicken
- Select SAUTÉ on the Instant Pot and add the oil. Brown chicken in batches for about 2 minutes per side. Transfer to a plate.2 tablespoons neutral oil
- Add the garlic, ginger, and dried chilies. Cook briefly until fragrant. Pour in the chicken stock and scrape all browned bits from the bottom of the pot.1 tablespoon garlic, 1 tablespoon ginger, 3 dried red chilies, ¼ cup chicken stock
- Stir in the sauce and let it simmer briefly. Return the chicken to the pot. Press CANCEL, secure the lid, set the valve to Sealing, and cook on HIGH PRESSURE for 5 minutes.
- When cooking finishes, carefully perform a quick pressure release according to your model's instructions. Check that chicken reaches 165°F.
- Press CANCEL, then select SAUTÉ. Stir together 1 tablespoon cornstarch and 1 tablespoon cold water. Add the cornstarch mixture and simmer about 3 minutes, stirring until the sauce thickens.1 tablespoon cornstarch, 1 tablespoon cold water
- Garnish with sliced green onions and sesame seeds. Serve hot with rice.green onions, sesame seeds
Notes
🥡 Storage: Refrigerate cooled leftovers in an airtight container for up to 4 days.
♨️ Reheating: Warm gently in a skillet with a splash of broth or water, or microwave in short intervals, until the chicken reaches 165°F.
❄️ Freezing: Freeze cooled portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
💡 Tips: Brown in batches and thoroughly deglaze the pot to avoid a burn warning. The coating softens during pressure cooking, so the chicken will not be crispy.
🍳 Alternate Methods: For a stovetop version, brown coated chicken in batches in a skillet. Cook garlic, ginger, and chilies, add stock and sauce, then return chicken and simmer until cooked to 165°F. Add the cornstarch slurry and simmer until thickened. Add extra stock as needed.
♻️ Leftovers: Use leftovers in rice bowls or with steamed vegetables.
📝 Notes: Allow 10 to 15 extra minutes for pressure buildup and release. Adjust red pepper flakes to your preferred heat level.
Nutrition
Calories: 402kcal | Carbohydrates: 54g | Protein: 31g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 167mg | Sodium: 1304mg | Potassium: 593mg | Fiber: 1g | Sugar: 17g | Vitamin A: 467IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg
