Instant Pot General Tso Chicken
This Instant Pot General Tso Chicken is a game changer! Tender chicken thighs in a sweet and spicy sauce, perfect for quick, flavorful weeknight dinners.
Equipment
- Instant Pot
- Cutting Board
- Knife
- Measuring Cups
- Measuring Spoons
- Spoon
- Spatula
- Small Bowl
Ingredients
- 1 pound chicken thighs cut into 2-3 inch chunks
- 1/4 cup vegetable or canola oil for sautéing
- 1 tablespoon ginger minced
- 6 cloves garlic minced
- 1/2 teaspoon red chili flakes adjust to taste
- 6 tablespoons rice vinegar
- 6 tablespoons soy sauce
- 6 teaspoons hoisin sauce
- 1/3 cup water for cooking
- 3 tablespoons brown sugar
- 2 tablespoons cornstarch for thickening sauce
- 3 tablespoons water for cornstarch slurry
- red pepper flakes for garnish and extra heat
- sesame seeds for crunchy topping
- green onions chopped, for garnish
Instructions
- Cut the chicken thighs into 2-3 inch chunks to ensure even cooking and flavor absorption.
- Set the Instant Pot to sauté and heat the vegetable or canola oil. Brown the chicken chunks in batches for 5-7 minutes, then remove and set aside.
- Add minced ginger and garlic to the pot and stir for about 30 seconds until fragrant, being careful not to burn them.
- Add red chili flakes, rice vinegar, soy sauce, hoisin sauce, water, and brown sugar to the pot. Stir well, scraping up browned bits from the bottom.
- Return the browned chicken to the pot, making sure it is submerged in the sauce. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Perform a quick release by carefully turning the valve to venting once the cooking time is complete. Open the lid when pressure is fully released.
- Mix cornstarch with 3 tablespoons of water in a small bowl to create a slurry. Turn the pot back to sauté and stir in the slurry. Cook until the sauce thickens to your liking.
- Serve the General Tso Chicken over steamed rice or noodles. Garnish with red pepper flakes, sesame seeds, and chopped green onions.
Notes
- Adjust red chili flakes to control the spice level to your preference.
- Use skinless chicken breasts for a leaner alternative but watch cooking time to avoid dryness.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.