If you’re craving that perfect balance of sweet, spicy, and tangy flavors wrapped in crispy, tender chicken, then this Instant Pot General Tso’s Chicken Recipe is an absolute game changer. It brings an authentic, delicious Chinese restaurant favorite right into your kitchen with speed and simplicity, thanks to the magic of the Instant Pot. Every bite delivers that iconic glaze, packed with garlicky warmth and a gentle kick of heat, making it a go-to family favorite that you’ll want to make again and again.
Ingredients You’ll Need
These ingredients are straightforward but mighty in shaping the flavor, texture, and vivid appeal of this Instant Pot General Tso’s Chicken Recipe. Each item plays an important role, whether it’s the crispy coating on the chicken or the perfect balance of the sauce’s sweetness and umami.
- Boneless skinless chicken thighs: Perfectly tender and juicy, cut into bite-sized pieces for even cooking.
- Egg: Helps the cornstarch adhere firmly to the chicken for that signature crispiness.
- Cornstarch: Creates a crispy coating and thickens the sauce to the ideal consistency.
- Oil: Used for sautéing the chicken to a beautiful golden brown inside the Instant Pot.
- Chopped garlic and ginger: Provide aromatic depth and that classic zing to the dish.
- Chicken stock: Adds a rich base to the sauce, enhancing savoriness.
- Rice vinegar: Balances sweetness with essential tang and brightness.
- Granulated sugar: Sweetens the sauce for that irresistible glaze.
- Hoisin sauce: Brings in a rich, slightly sweet and salty depth typical of Chinese cooking.
- Soy sauce: Essential for salty umami and color.
- Shaoxing wine: Adds complexity and authentic flavor, but can be substituted if needed.
- Minced garlic and grated ginger: Infuse an extra punch of freshness and spice.
- Red pepper flakes: Provide the perfect amount of heat, adjustable to your preference.
- Water: Mixed with cornstarch to create a slurry to thicken the sauce beautifully.
- Sliced green onions and sesame seeds: Final touches for texture, aroma, and that lovely presentation.
How to Make Instant Pot General Tso’s Chicken Recipe
Step 1: Prepare the Sauce
Start by combining rice vinegar, sugar, hoisin sauce, soy sauce, Shaoxing wine, minced garlic, grated ginger, and red pepper flakes in a bowl. This well-balanced mixture is the heart of your Instant Pot General Tso’s Chicken Recipe, blending sweet, spicy, and tangy flavors that will coat every bite beautifully.
Step 2: Coat the Chicken
Next, beat the egg in a shallow dish and place cornstarch in another. Dip each chicken piece first into the egg, then coat with cornstarch thoroughly. This coating is key for that irresistible crispy texture that contrasts the saucy glaze.
Step 3: Brown the Chicken
Set your Instant Pot to SAUTE mode and heat the oil. Carefully add the coated chicken pieces, cooking until golden and crispy on each side, approximately 2 minutes per side. It’s okay to work in batches here—patience ensures every piece is perfectly browned and delicious.
Step 4: Sauté Aromatics and Deglaze
Add the chopped garlic and ginger to the pot and sauté until fragrant, about one minute. Then pour in the chicken stock and use a spatula to deglaze the pot, scraping up any browned bits stuck to the bottom. This step injects even more flavor into the sauce.
Step 5: Combine Sauce and Chicken
Pour the prepared sauce into the pot and add the browned chicken back in. Stir everything together well so each piece is generously coated in that gorgeous, glossy sauce mixture.
Step 6: Pressure Cook
Cancel the SAUTE function, secure the lid, and ensure the valve is set to SEALING. Select MANUAL mode on HIGH PRESSURE for 5 minutes. This quick pressure cooking perfectly cooks the chicken through while marrying the flavors in record time.
Step 7: Release Pressure and Thicken Sauce
After cooking, carefully quick-release the pressure by turning the valve to VENTING. Once the lid can be safely opened, mix cornstarch and water to form a slurry and stir it into the pot. The sauce will thicken with residual heat, or you can switch the pot back to SAUTE mode briefly until it reaches the perfect consistency.
Step 8: Final Touches and Serve
Sprinkle sesame seeds and sliced green onions over your vibrant General Tso’s chicken just before serving. The finishing garnishes add texture, aroma, and that unmistakable restaurant-style appeal to your homemade dish.
How to Serve Instant Pot General Tso’s Chicken Recipe
Garnishes
Sesame seeds lend a gentle nuttiness and a wonderful crunch, while green onions add a fresh, sharp pop of color that brightens each mouthful. These simple touches make your dish instantly more inviting and delicious.
Side Dishes
Steamed jasmine rice or fluffy white rice makes the perfect base, soaking up every bit of the luscious sauce. For some added greens, try sautéed bok choy or a crunchy Asian slaw for contrasting textures and balanced flavors.
Creative Ways to Present
Try serving this Instant Pot General Tso’s Chicken Recipe over cauliflower rice for a low-carb twist or atop crispy wonton strips for delightful texture contrast. You can even stuff it into warm bao buns for a fun portable snack at your next dinner party or family meal.
Make Ahead and Storage
Storing Leftovers
Place any leftover General Tso’s chicken in an airtight container and refrigerate for up to 3 days. This quick reheat-and-enjoy dish keeps impressively well while maintaining flavor and texture.
Freezing
For longer storage, freeze your cooled leftovers in a sealed container for up to 2 months. Label for easy identification and enjoy a stress-free meal anytime you crave the classic flavors of this Instant Pot General Tso’s Chicken Recipe.
Reheating
Reheat gently in the microwave or on the stovetop over low heat, adding a splash of water or chicken stock if the sauce has thickened too much. Stir frequently to ensure even heating without drying out the chicken.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine but tends to be less juicy than thighs. To prevent drying out, keep an eye on cooking time and avoid overcooking when using breasts.
Is it necessary to coat the chicken with egg and cornstarch?
Yes, the egg and cornstarch create that signature crispy exterior while keeping the chicken tender inside. Skipping this step would result in a less textured dish.
What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry or a mild rice wine vinegar mixed with a little broth can be used as substitutes without compromising flavor too much.
How spicy is this recipe?
This version features a mild heat from red pepper flakes, adjustable to your preference. Feel free to add more for extra spice or omit completely if you prefer a milder dish.
Can I make this recipe gluten-free?
Yes! Use gluten-free soy sauce and hoisin sauce alternatives. Double-check labels to ensure all ingredients meet your dietary needs, and enjoy this tasty dish with confidence.
Final Thoughts
Diving into this Instant Pot General Tso’s Chicken Recipe means enjoying all the fantastic flavors of a classic takeout favorite but with the satisfaction of homemade goodness and speedy preparation. Once you try it, this recipe will become a beloved staple in your kitchen, perfect for busy weeknights or impressing guests with your cooking skills. So grab your Instant Pot and get ready to delight your taste buds with this unforgettable dish!
Print
Instant Pot General Tso’s Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Chinese-American
Description
This Instant Pot General Tso’s Chicken recipe offers a quick and flavorful take on a classic Chinese-American favorite. Tender chicken thighs are coated, sautéed to crispy perfection, and then pressure cooked in a rich, tangy, and slightly spicy sauce. The dish is finished with a velvety thickened sauce and garnished with sesame seeds and green onions, perfect for serving over steamed rice.
Ingredients
Chicken and Coating
- 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 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 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 (more if preferred spicier)
Thickener/Garnish
- 1 tablespoon cornstarch
- 2 tablespoons water
- Finely sliced green onions
- Sesame seeds
Instructions
- Prepare the sauce: In a medium bowl, combine rice vinegar, granulated sugar, hoisin sauce, soy sauce, Shaoxing wine, minced garlic, grated ginger, and red pepper flakes. Mix well and set aside to allow flavors to meld.
- Coat the chicken: Beat the egg in a shallow bowl. Place cornstarch in another bowl. Dip each chicken piece first into the beaten egg, then thoroughly coat with cornstarch. Arrange coated chicken on a plate.
- Sauté the chicken: Set the Instant Pot to the SAUTE function and allow it to heat. Add oil to the pot insert. Add chicken pieces in batches, cooking about 2 minutes per side until crispy and browned. Transfer cooked chicken to a plate between batches.
- Sauté aromatics and deglaze: Add chopped garlic and ginger to the pot and sauté for about 1 minute until fragrant. Pour in chicken stock and use a spatula to scrape up any browned bits stuck to the pot bottom, deglazing the pan thoroughly.
- Add sauce and chicken: Pour the prepared sauce into the pot, then return the sautéed chicken pieces. Stir to combine and coat the chicken evenly in the sauce.
- Pressure cook: Cancel the SAUTE mode. Secure the Instant Pot lid, set the valve to SEALING, then select MANUAL mode on HIGH PRESSURE for 5 minutes.
- Release pressure: When cooking is complete, perform a quick release by carefully switching the valve from SEALING to VENTING. Open the lid when the pin drops.
- Thicken the sauce: Mix cornstarch and water to create a slurry. Stir this into the pot; the residual heat will thicken the sauce. If needed, turn on SAUTE mode and simmer until the sauce reaches desired consistency.
- Serve and garnish: Plate the General Tso’s chicken with cooked rice. Garnish with sesame seeds and finely sliced green onions. Enjoy your flavorful meal!
Notes
- Use chicken thighs for juicier and more flavorful meat compared to chicken breasts.
- If you prefer less spice, reduce or omit the red pepper flakes.
- Work in batches when sautéing chicken to avoid overcrowding and ensure crispiness.
- Shoaxing wine can be substituted with dry sherry if unavailable.
- Make sure to deglaze the pot well to prevent any burn warning during pressure cooking.
- Adjust thickening by adding more cornstarch slurry if needed for a thicker sauce.
