Description
This Instant Pot General Tso’s Chicken recipe offers a quick and flavorful take on the classic Chinese-American dish. Crispy chicken coated in a savory, sweet, and slightly spicy sauce is pressure cooked for tender perfection, then thickened to a glossy finish. Garnished with sesame seeds and green onions, it’s an easy dinner crowd-pleaser 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
- 1/4 cup (59 ml) chicken stock
- 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 (adjust to taste)
Thickening Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish
- Finely sliced green onions
- Sesame seeds
Instructions
- Make the Sauce: In a medium bowl, whisk together the rice vinegar, granulated sugar, hoisin sauce, soy sauce, Shaoxing wine, minced garlic, grated ginger, and red pepper flakes. Set aside to allow the flavors to meld.
- Prepare the Chicken: Beat the egg lightly in a shallow bowl. Place cornstarch in a separate bowl. Dip each chicken piece first into the beaten egg, then coat evenly with cornstarch. Arrange coated pieces on a plate.
- Sauté Chicken: Set the Instant Pot to SAUTE mode and heat. Pour in the oil, then add the chicken pieces in batches, browning each side for about 2 minutes until crispy. Remove browned chicken to a plate.
- Sauté Aromatics and Deglaze: Add chopped garlic and ginger to the pot, cooking until fragrant, about 1 minute. Pour in chicken stock and scrape the bottom of the pot with a spatula to lift any browned bits for added flavor.
- Add Sauce & Chicken: Pour the prepared sauce into the pot and add back the browned chicken pieces. Stir well to coat the chicken evenly.
- Pressure Cook: Cancel SAUTE mode. Secure the lid and set the valve to SEALING. Select MANUAL (or Pressure Cook) on HIGH pressure and cook for 5 minutes.
- Release Pressure: When the cooking cycle completes, carefully perform a quick pressure release by shifting the valve to VENTING. Open the lid once pressure is fully released.
- Add Cornstarch Slurry: Mix cornstarch and water in a small bowl to create a slurry. Stir the slurry into the pot to thicken the sauce. If it doesn’t thicken sufficiently, turn on SAUTE mode again and simmer until the desired thickness is reached.
- Garnish & Serve: Serve the General Tso’s chicken hot over cooked rice. Sprinkle with sesame seeds and finely sliced green onions for garnish. Enjoy your flavorful meal!
Notes
- Using chicken thighs keeps the meat tender and flavorful, but chicken breasts can be substituted if preferred.
- Adjust red pepper flakes to control spiciness.
- If sauce doesn’t thicken enough with slurry, simmer longer on SAUTE mode.
- For a gluten-free version, use tamari or gluten-free soy sauce and ensure hoisin sauce is gluten-free.
- Work in batches when browning chicken to avoid overcrowding the pot.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Chinese-American
