Description

This Instant Pot General Tso’s Chicken is a quick and flavorful take on the classic Chinese-American dish, featuring tender pieces of chicken in a sweet, tangy, and slightly spicy sauce. Using the Instant Pot makes this recipe both fast and easy, perfect for a weeknight meal. Serve with rice and a sprinkle of green onions and sesame seeds for a restaurant-quality dish at home.

Ingredients

Units Scale

For the 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)

Aromatics & Stock

1 tablespoon chopped garlic
1 tablespoon chopped ginger
1/4 cup (59 ml) chicken stock

For the 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)

Cornstarch Slurry

1 tablespoon cornstarch
2 tablespoons water

For Garnish

Finely sliced green onions
Sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

Make the Sauce: In a medium bowl, mix together the rice vinegar, granulated sugar, hoisin sauce, soy sauce, Shaoxing wine, minced garlic, grated ginger, and red pepper flakes. Set the sauce aside.
Prepare the Chicken: Beat the egg in a shallow bowl. Place cornstarch in another bowl. Dip each piece of chicken first in the egg, then coat it in cornstarch. Set the coated chicken aside on a plate.
Sauté Chicken: Set the Instant Pot to the SAUTE function and allow it to heat up. Add oil to the insert, then layer in the coated chicken pieces. Cook until crispy, about 2 minutes on each side. Work in batches as needed, transferring browned chicken to a plate.
Sauté Aromatics and Deglaze: Add the chopped garlic and ginger to the pot and cook until fragrant, about 1 minute. Pour in the chicken stock and use a spatula to deglaze the bottom of the pot, scraping up any stuck bits.
Add Sauce & Chicken: Pour the prepared sauce into the Instant Pot insert, then add the browned chicken pieces back in. Stir to coat well.
Pressure Cook: Cancel the SAUTE function. Secure the lid, ensure the valve is set to SEALING, and select MANUAL mode on HIGH PRESSURE for 5 minutes.
Release Pressure: Once the cooking time is done, quickly release the pressure by switching the valve from SEALING to VENTING. Carefully open the lid.
Add Cornstarch Slurry: In a small bowl, mix together the cornstarch and water to make a slurry. Add this to the pot and stir well. The residual heat will thicken the sauce. If the sauce doesn’t thicken, turn on the SAUTE mode and simmer for a few minutes until it reaches your desired consistency.
Garnish & Serve: Serve the General Tso’s chicken with cooked rice. Garnish with sesame seeds and finely sliced green onions. Enjoy!

Notes

Dried red chilies can be added for a spicier dish; adjust red pepper flakes for heat preference.
Work in batches if needed to crisp chicken properly.
Serve immediately for best texture; sauce will thicken further as it cools.
Pairs well with steamed broccoli or rice.

Nutrition

Serving Size: 1/4 of recipe (~200g)
Calories: 350
Sugar: 8g
Sodium: 900mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 25g
Cholesterol: 140mg