Description
This Instant Pot General Tso’s Chicken recipe offers a quick and flavorful way to enjoy the classic Asian-inspired dish at home. Tender, bite-sized chicken thighs are coated, seared, and then pressure cooked in a tangy, sweet, and slightly spicy sauce made with soy, hoisin, rice vinegar, and brown sugar. Finished by thickening the sauce right in the pot, this recipe delivers restaurant-quality flavor with minimal hands-on time, perfect for a satisfying weeknight dinner served over rice and garnished with green onions and sesame seeds.
Ingredients
Scale
Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup cornstarch
- 1 tablespoon vegetable oil
Sauce and Aromatics
- 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)
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Coat Chicken: Toss the bite-sized chicken pieces in 1/4 cup cornstarch until they are evenly coated, which helps create a crispy exterior after searing.
- Sear Chicken: Set the Instant Pot to Sauté mode and heat the vegetable oil. Add the coated chicken pieces, working in batches if needed, and sear for 2 to 3 minutes until they develop a light golden-brown color.
- Add Aromatics: Add the minced garlic, grated ginger, and optional red pepper flakes to the pot with the chicken, sautéing for 1 minute until fragrant, then cancel Sauté mode.
- Combine Sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar, and 1/2 cup water. Pour this sauce mixture over the seared chicken and stir gently to coat all pieces.
- Pressure Cook: Seal the Instant Pot lid and set the valve to Sealing. Cook on Manual High Pressure for 5 minutes. Allow a natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
- Thicken Sauce: Turn the Instant Pot back to Sauté mode. Stir in the cornstarch slurry, cooking and stirring constantly for 2 to 3 minutes until the sauce thickens and becomes glossy.
- Serve and Garnish: Serve the General Tso’s chicken hot over steamed rice and garnish with sliced green onions and sesame seeds for added flavor and crunch.
Notes
- You can substitute chicken breasts for thighs if preferred, though thighs remain juicier.
- Adjust the amount of red pepper flakes to suit your desired spice level.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently before serving.
