Quartz 5

Instant Pot General Tso's Chicken

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tagsrecipe, chicken, instant-pot, chinese, dinner

2 min read

Instant Pot General Tso’s Chicken

Quick Info

Prep: 15m | Cook: 15m | Servings: 2

🛒 Ingredients

Chicken & Aromatics

  • 1 1/2 lbs boneless skinless chicken thighs, cut into bite-size pieces
  • 1 tbsp chopped garlic
  • 1 tbsp chopped ginger
  • 1/2 cup + 1 tbsp cornstarch (divided)
  • 2 tbsp cooking oil
  • 1 egg, beaten
  • 1/2 cup chicken stock

Sauce

  • 2 tbsp dark soy sauce
  • 1 tbsp honey
  • 1 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 1/2 tsp red pepper flakes (or more to taste)
  • 2 tsp hoisin sauce
  • 1 tbsp water

Garnish & Serving

  • Finely sliced green onions
  • Sesame seeds
  • Cooked white or brown rice (for serving)

🍳 Equipment

  • Instant Pot / Multi-cooker
  • Small mixing bowl
  • Shallow bowls (for dredging)
  • Tongs / Wooden spoon

📋 Instructions

  1. In a medium bowl, whisk together all sauce ingredients: dark soy sauce, honey, brown sugar, rice vinegar, red pepper flakes, hoisin sauce, and 1 tbsp water. Set aside.
  2. Beat egg in a shallow bowl and place 1/2 cup cornstarch in a separate bowl. Dip chicken pieces in beaten egg, then coat thoroughly in cornstarch.
  3. Set Instant Pot to SAUTE mode and heat the oil. Add coated chicken in a single layer and sear until crispy, about 2 minutes per side. Transfer chicken to a plate.
  4. Add minced ginger and garlic to the pot and cook until fragrant. Pour in chicken stock and thoroughly deglaze the bottom of the pot, scraping up all browned bits.
  5. Stir in the prepared sauce mixture and cook for 1–2 minutes.
  6. Return chicken pieces to the pot. Cancel SAUTE mode.
  7. Secure the lid, turn the valve to SEALING, and set to PRESSURE COOK (High Pressure) for 5 minutes.
  8. When finished, perform a Quick Release by turning the valve to VENTING. Carefully remove the lid and press CANCEL.
  9. In a small dish, mix remaining 1 tbsp cornstarch with a splash of water to make a slurry.
  10. Turn on SAUTE mode, stir in the slurry, and simmer for 3 minutes until the sauce thickens and glazes the chicken. Press CANCEL.
  11. Serve hot over rice, garnished with sliced green onions and sesame seeds.

💡 Notes & Variations

  • Whole dried red chilies can be added during sautéing for traditional fiery heat.
  • Leftovers keep well in an airtight container for up to 4 days in the fridge or 2 months in the freezer.

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