Description
This Instant Pot General Tso’s Chicken recipe delivers a perfect balance of crispy, tender chicken coated in a tangy, sweet, and spicy sauce. Using the Instant Pot allows for a quick and easy preparation, locking in flavors while keeping the chicken juicy. Serve it over steamed rice with a garnish of green onions and sesame seeds for a satisfying and flavorful meal ready in just 30 minutes.
Ingredients
Scale
Chicken
- 1 pound (227 g) boneless skinless chicken thighs, cut into bite-sized pieces
- 1 egg, beaten
- 1/2 cup (64 g) cornstarch
- 2 tablespoons oil (more if needed)
Sauce
- 1/4 cup (59 ml) chicken stock
- 3 tablespoons rice vinegar
- 2 1/2 tablespoons granulated sugar
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 1/2 tablespoons Shaoxing wine
- 4 cloves garlic, finely minced
- 1/2 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (more if preferred spicier)
Thickener & Garnish
- 1 tablespoon cornstarch
- 2 tablespoons water
- Finely sliced green onions
- Sesame seeds
Instructions
- Make the Sauce: In a medium bowl, combine rice vinegar, sugar, hoisin sauce, soy sauce, Shaoxing wine, minced garlic, grated ginger, and red pepper flakes. Stir well and set aside to let the flavors meld.
- Prepare the Chicken: Beat the egg in a shallow bowl. Place cornstarch in another bowl. Dip each piece of chicken first in beaten egg, then coat thoroughly with cornstarch. Lay coated chicken pieces on a plate, ready for cooking.
- Sauté Chicken: Turn Instant Pot to SAUTE mode and heat the oil. Add the coated chicken pieces in batches, cooking each side for about 2 minutes until crispy and browned. Transfer cooked chicken to a plate once done.
- Sauté Aromatics and Deglaze: Add chopped garlic and ginger to the pot and cook for about 1 minute until fragrant. Pour in chicken stock and use a spatula to scrape up any browned bits from the bottom, deglazing the pot.
- Add Sauce & Chicken: Pour the pre-mixed sauce into the Instant Pot, then return the browned chicken pieces into the pot. Stir everything together to fully coat the chicken with sauce.
- Pressure Cook: Cancel SAUTE mode. Secure the lid on the Instant Pot, set the valve to SEALING, and select MANUAL (or PRESSURE COOK) mode on HIGH pressure for 5 minutes.
- Release Pressure: When cooking is complete, carefully perform a quick release by moving the valve from SEALING to VENTING. Once pressure is fully released, open the lid cautiously.
- Add Cornstarch Slurry: Mix cornstarch and water in a small bowl to create a slurry. Stir this into the pot. The residual heat will thicken the sauce. If needed, turn SAUTE on again and simmer for a few minutes until the sauce reaches desired thickness.
- Garnish & Serve: Serve the General Tso’s chicken hot over cooked rice, garnished with finely sliced green onions and a sprinkle of sesame seeds. Enjoy your flavorful, homemade meal!
Notes
- If you prefer a spicier dish, increase the amount of red pepper flakes or add fresh chili.
- For extra crispiness, consider double-coating the chicken by repeating the egg and cornstarch step before sautéing.
- Make sure to deglaze the Instant Pot well to avoid the burn warning during pressure cooking.
- This recipe works well with chicken breast as a leaner alternative but be careful not to overcook.
- Use gluten-free soy sauce to make this recipe gluten-free.
