Description
A quick and flavorful Instant Pot recipe for General Tso’s Chicken, featuring crispy battered chicken thighs cooked in a tangy, sweet, and spicy sauce. Perfect for a delicious homemade Asian-inspired meal ready in just 30 minutes.
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
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnishes
- Finely sliced green onions
- Sesame seeds
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.
- Prepare the Chicken: Beat the egg in a shallow bowl and place the cornstarch in another bowl. Dip each chicken piece first into the egg, then coat thoroughly with cornstarch. Arrange the coated chicken pieces on a plate until ready to cook.
- Sauté Chicken: Set the Instant Pot to SAUTE mode and allow it to heat. Add oil, then place the coated chicken pieces in the pot in a single layer. Cook each side for about 2 minutes until crispy and browned. Work in batches as needed and transfer cooked chicken to a plate.
- Sauté Aromatics and Deglaze: Add chopped garlic and ginger to the pot and sauté for about 1 minute until fragrant. Pour in the chicken stock and use a spatula to scrape any browned bits from the bottom of the pot, deglazing thoroughly.
- Add Sauce & Chicken: Pour the prepared sauce into the Instant Pot insert. Return the browned chicken pieces to the pot and stir to coat evenly with sauce.
- Pressure Cook: Cancel the SAUTE function, secure the lid, set the valve to SEALING, and select MANUAL or PRESSURE COOK mode on HIGH pressure for 5 minutes.
- Release Pressure: Once cooking is complete, carefully perform a quick release by turning the valve from SEALING to VENTING. Open the lid cautiously once all pressure is released.
- Add Cornstarch Slurry: Mix cornstarch and water in a small bowl to create a slurry. Stir this into the pot to thicken the sauce using the residual heat. If the sauce is not thick enough, turn SAUTE back on and simmer for a few minutes until desired thickness is reached.
- Garnish & Serve: Serve the General Tso’s Chicken hot with cooked rice. Garnish with sesame seeds and finely sliced green onions. Enjoy your meal!
Notes
- You can adjust the spiciness by increasing or reducing the red pepper flakes.
- For a crispier texture, fry the chicken pieces separately and toss in the sauce afterward instead of pressure cooking together.
- If you don’t have Shaoxing wine, dry sherry or mirin can be used as a substitute.
- The sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Ensure the cornstarch slurry is well mixed before adding to prevent lumps in the sauce.
