Description
This Instant Pot General Tso’s Chicken recipe offers a perfect blend of crispy chicken coated in a flavorful, tangy, and slightly sweet sauce. Using the Instant Pot’s sauté and pressure cooking functions, this dish comes together quickly for a delicious Chinese-inspired meal that’s ideal for busy weeknights.
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
- 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)
- 1/4 cup (59 ml) chicken stock
Thickening Slurry and Garnishes
- 1 tablespoon cornstarch
- 2 tablespoons water
- Finely sliced green onions
- Sesame seeds
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
Instructions
- Make the Sauce: In a medium bowl, combine the rice vinegar, granulated sugar, hoisin sauce, soy sauce, Shaoxing wine, minced garlic, grated ginger, and red pepper flakes. Mix well and set aside to let the flavors meld.
- Prepare the Chicken: Beat the egg in a shallow bowl. Place the cornstarch in a separate bowl. Dip each chicken piece first into the beaten egg, then coat thoroughly with cornstarch. Set the coated chicken pieces aside on a plate.
- Sauté Chicken: Turn the Instant Pot to the SAUTE function and let it heat up. Add oil to the pot insert. Add the coated chicken pieces in batches, cooking each side for about 2 minutes until crispy and golden brown. Remove cooked chicken pieces and place them on a plate.
- Sauté Aromatics and Deglaze: Add chopped garlic and chopped ginger to the pot and cook until fragrant, approximately 1 minute. Pour in the chicken stock and scrape the bottom of the pot with a spatula to deglaze, lifting any browned bits off the surface.
- Add Sauce & Chicken: Pour the prepared sauce into the Instant Pot insert and add the browned chicken pieces back in. Stir to coat the chicken in the sauce evenly.
- Pressure Cook: Cancel the SAUTE function. Secure the lid onto the Instant Pot, ensuring the valve is set to SEALING. Select MANUAL or PRESSURE COOK mode on HIGH PRESSURE and set the timer for 5 minutes.
- Release Pressure: After the pressure cooking cycle finishes, quickly release the pressure by turning the valve from SEALING to VENTING. Carefully open the lid once the pressure is fully released.
- Add Cornstarch Slurry: In a small bowl, mix together 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Stir this slurry into the hot contents of the pot. The residual heat will thicken the sauce. If the sauce hasn’t thickened to your liking, turn the SAUTE function back on and simmer for a few minutes until desired consistency is reached.
- Garnish & Serve: Serve the General Tso’s chicken over cooked rice. Garnish with sesame seeds and finely sliced green onions. Enjoy your flavorful, homemade meal!
Notes
- Use skinless, boneless chicken thighs for juicier texture compared to breasts.
- If you prefer spicier chicken, increase the amount of red pepper flakes.
- Cook chicken in batches when sautéing to avoid overcrowding and ensure crispiness.
- Shaoxing wine adds authentic flavor but can be substituted with dry sherry if unavailable.
- Use freshly minced garlic and grated ginger for the best aromatic flavor.
- Adjust sugar in the sauce if you want it sweeter or tangier.
