Description
This Instant Pot General Tso’s Chicken recipe delivers a crispy, flavorful Chinese-American classic using an easy pressure cooking method. Tender chicken thighs are battered and sautéed, then simmered in a tangy, sweet, and slightly spicy sauce made with ginger, garlic, soy, hoisin, rice vinegar, and brown sugar. The entire dish comes together quickly for a family-friendly dinner that’s perfect served over steamed rice.
Ingredients
Scale
Chicken and Breading
- 1 1/2 pounds chicken thighs, cut into 2-3 inch chunks
- 2-3 eggs, beaten
- 1 cup all-purpose flour
- 1 cup corn flour
- 1/4 cup vegetable oil
Sauce and Seasoning
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1/2 teaspoon red chili flakes
- 6 tbsp rice vinegar
- 6 tbsp soy sauce
- 6 tsp hoisin sauce
- 1/3 cup water
- 3 tbsp brown sugar
Thickening Slurry
- 2 tbsp cornstarch
- 3 tbsp water
Instructions
- Prepare Chicken: Cut the chicken thighs into 2-3 inch chunks, ensuring uniform size for even cooking.
- Mix Flours: In a small bowl, combine the all-purpose flour and corn flour thoroughly.
- Beat Eggs: In another bowl, beat 2-3 eggs until smooth for coating the chicken.
- Coat Chicken: Working in batches of 5-6 pieces, dip the chicken pieces into the beaten eggs first, then dredge into the flour mixture until fully coated.
- Set Aside Coated Chicken: Place coated chicken pieces on a baking pan lined with parchment paper, repeat until all chicken is coated.
- Preheat Instant Pot: Turn on the Instant Pot and press the ‘Sauté’ function, setting it to high. Wait until the display reads HOT.
- Cook Chicken: Add the vegetable oil to the Instant Pot and let it heat for one minute. Add the coated chicken pieces and sauté for 2-3 minutes, turning frequently to brown all sides evenly. Continue until chicken pieces start to turn golden brown.
- Add Sauce Ingredients: Add minced ginger, minced garlic, red chili flakes, hoisin sauce, soy sauce, rice vinegar, brown sugar, and 1/3 cup water to the pot. Stir well to combine the sauce with the chicken.
- Pressure Cook: Close the Instant Pot lid securely and select the ‘Poultry’ function. Adjust the cooking time to 5 minutes.
- Natural Release: Allow a 10-minute natural pressure release once cooking is complete to let the flavors meld and chicken finish cooking gently.
- Open Lid and Stir: Carefully open the lid and gently stir the chicken and sauce together to combine.
- Thicken Sauce: Press ‘Sauté’ on the Instant Pot again. Add the cornstarch slurry (2 tbsp cornstarch mixed with 3 tbsp water) to the pot and cook for about 5 minutes, stirring frequently until the sauce thickens to a glossy consistency.
- Finish and Serve: Turn off the Instant Pot and allow the General Tso’s Chicken to stand for 5-7 minutes to let the sauce set slightly. Serve hot over steamed rice or your preferred side.
Notes
- Use chicken thighs for juicier and more flavorful results compared to chicken breasts.
- Adjust the amount of red chili flakes depending on desired spice level.
- The natural release helps maintain moisture and tenderness in the chicken.
- If preferred, the chicken can be fried in a skillet instead of sautéed in the Instant Pot before pressure cooking, but this adds extra oil and time.
- For a gluten-free option, substitute soy sauce and flour with gluten-free alternatives.
