Description
This Instant Pot General Tso’s Chicken recipe delivers a flavorful and satisfying Asian-inspired main course with tender chicken thighs coated in a tangy, sweet, and slightly spicy sauce. Using the Instant Pot makes the dish quick and easy to prepare while ensuring juicy chicken and a perfectly thickened sauce.
Ingredients
Scale
Chicken and Coating
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup cornstarch
- 1 tablespoon vegetable oil
Sauce and Flavorings
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/2 cup water
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
For Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Coat the Chicken: Toss the bite-sized chicken pieces in 1/4 cup cornstarch until they are evenly coated. This helps give the chicken a slightly crispy texture and thickens the sauce later.
- Sear the Chicken: Set your Instant Pot to Sauté mode and heat the vegetable oil. Add the coated chicken pieces in batches if necessary, and sear them for 2 to 3 minutes until lightly browned on the outside. This step locks in flavor and texture.
- Add Aromatics: Add minced garlic, grated ginger, and red pepper flakes (if using) to the pot. Sauté everything together for about 1 minute until the mixture becomes fragrant. Then, cancel the Sauté mode.
- Prepare the Sauce: In a small bowl, whisk together the low-sodium soy sauce, hoisin sauce, rice vinegar, brown sugar, and water. Pour this sauce mixture over the chicken in the Instant Pot and stir to combine.
- Pressure Cook: Seal the Instant Pot lid and set the valve to Sealing. Cook on Manual High Pressure for 5 minutes. Once done, allow a natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
- Thicken the Sauce: Turn the Instant Pot back to Sauté mode. Stir in the cornstarch slurry and cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and coats the chicken nicely.
- Serve: Serve the hot General Tso’s Chicken over rice and garnish with sliced green onions and sesame seeds for a delightful finish.
Notes
- You can substitute chicken breasts for thighs if preferred, though thighs remain moister and more flavorful.
- Adjust the amount of red pepper flakes to tweak the dish’s spice level to your liking.
- Leftovers keep well in the refrigerator for up to 3 days and reheat easily.
