Description
This Instant Pot Orange Chicken recipe delivers tender, juicy chicken pieces coated in a tangy and sweet orange sauce. Using the Instant Pot for sautéing and pressure cooking ensures a quick and flavorful dish, perfectly balanced with zesty orange juice, garlic, ginger, and a hint of heat from Sriracha and crushed red pepper. Garnished with fresh green onions and extra orange zest, this orange chicken is an easy weeknight favorite that pairs beautifully with rice.
Ingredients
Scale
Chicken and Coating
- 2 pounds chicken breast, cut into 1-2 inch pieces
- 2 tablespoons vegetable oil
- 1/2 cup cornstarch
- 1 1/2 cups flour
- 1 large egg
Sauce
- 1 cup orange juice
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 1 tablespoon rice wine
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup soy sauce
- 1 tablespoon Sriracha (hot sauce)
- 1 teaspoon crushed red pepper
Thickener
- 2 tablespoons cornstarch
- 2 tablespoons orange juice
Garnish
- 4 green onions, sliced
- Extra orange zest
Instructions
- Prepare the Chicken: Pat the chicken dry using paper towels and cut into 1-2 inch chunks, ensuring even pieces for consistent cooking.
- Whisk Egg: In a small bowl, whisk the egg thoroughly to prepare for coating the chicken.
- Combine Flours: In a separate bowl, mix together the cornstarch and all-purpose flour until well combined.
- Coat Chicken: Dip each chicken piece first into the whisked egg, then dredge in the flour mixture, shaking off any excess. Set aside the coated chicken on a plate and repeat until all chicken is coated.
- Heat Instant Pot: Select the Sauté function on the Instant Pot and wait for the indicator to read HOT before adding the vegetable oil.
- Sauté Chicken: Add the coated chicken to the Instant Pot and sauté for about 2-3 minutes, turning frequently to brown all sides evenly. Once golden brown, remove and set the chicken aside. Deglaze the pot with 1/4 cup orange juice, scraping any browned bits from the bottom with a wooden spoon to enhance flavor.
- Make Sauce and Add Chicken: Pour all the sauce ingredients—orange juice, ginger paste, minced garlic, rice wine, granulated sugar, brown sugar, soy sauce, Sriracha, and crushed red pepper—into the pot. Stir gently until combined, then add the browned chicken back into the pot, tossing to coat each piece in the sauce.
- Pressure Cook: Close the Instant Pot lid securely. Select Manual or Pressure Cook mode and set to High Pressure for 5 minutes. Ensure the vent is sealed. After cooking, allow a 10-minute natural pressure release, then turn off the heat and release any remaining pressure by carefully opening the vent. Once safe, open the lid and select the Sauté function again.
- Prepare Thickening Mixture: In a medium bowl, whisk together the 2 tablespoons cornstarch and 2 tablespoons orange juice until smooth and free of lumps.
- Thicken Sauce: Pour the cornstarch mixture into the Instant Pot and stir gently to combine. Let the sauce simmer for 2-3 minutes, allowing it to thicken into a glossy glaze.
- Final Rest: Turn off the Instant Pot and let the chicken sit for 5 minutes to allow the sauce to thicken further and flavors to meld.
- Serve and Garnish: Serve the orange chicken over cooked rice. Garnish generously with chopped green onions and extra orange zest for added freshness and vibrant color.
Notes
- Ensure the chicken pieces are evenly sized for uniform cooking.
- Adjust the amount of Sriracha or crushed red pepper to control the spice level.
- If you prefer a thicker sauce, you can increase the cornstarch slightly in the thickening mixture.
- Use fresh orange juice for the best flavor; bottled juice may alter the taste.
- Serve immediately for the best texture but leftovers can be refrigerated and reheated gently.
