Instant Pot General Tso’s Chicken Recipe

There’s something about the combination of sweet, spicy, and savory that just hits the spot, isn’t there? When I first tried General Tso’s chicken, I had no idea it would rock my world in the best way possible. This dish has roots in Chinese-American cuisine and has captured hearts (and appetites) everywhere. Here’s a little kitchen magic for you: it’s super simple to whip up in your Instant Pot, and before you know it, you’ll be transported to flavor town with every bite. Let’s get started, shall we?

Why you’ll love this recipe

Imagine juicy bites of chicken coated in a glossy, finger-licking sauce that dances with ginger and garlic, all while packed with a subtle heat from red chili flakes. This General Tso’s chicken isn’t just another dinner option; it’s a show-stopper that impresses family and friends alike!

Cooking it in an Instant Pot means you get deliciously tender chicken with a fraction of the time and effort. The best part? You can have a gourmet dish on the table in about 30 minutes. Pair it with fluffy rice or crisp veggies, and you’ve got a meal worthy of any takeout menu, but homemade and even tastier! Plus, the sweetness from the brown sugar perfectly balances those umami-rich sauces, creating a harmony that will have everyone coming back for seconds. Why cook another boring meal when you can indulge in this crowd-pleaser?

Gather these ingredients

• 1 1/2 pounds boneless and skinless chicken thighs: Trust me, thighs are your best friend here. Their moisture helps keep the chicken tender and flavorful. If you’re a breast person, you can substitute, just know they can dry out a tad easier.

• 3 large eggs (beaten): These work their magic as a binding agent for the crispy coating, giving the chicken a delightful crunch.

• 1 cup all-purpose flour and 1 cup cornmeal: The combination creates a texture that’s both crispy and fluffy. No cornmeal? No problem! You can double the flour or even use panko for something extra crunchy.

• 1/4 cup vegetable oil: This is just to get that heavenly golden-brown crust. Can’t find vegetable oil? Canola or peanut oil will do just fine.

• 1/3 cup water: Just a little bit to help create that delicious sauce.

• 6 tablespoons rice vinegar: This gives a tangy kick that brightens everything up. If you don’t have rice vinegar, a little apple cider vinegar could come to the rescue.

• 6 tablespoons soy sauce: A key player for that savory depth. Opt for low-sodium if you’re watching your salt intake.

• 6 teaspoons hoisin sauce: The sweet and savory balance here is divine. You might be able to use a similar sauce in a pinch, but hoisin really brings the magic.

• 3 tablespoons brown sugar: Sweetness is essential in this dish, and brown sugar adds a lovely caramel note.

• 1 tablespoon minced ginger and 1 tablespoon minced garlic: Fresh, aromatic, and really amps up the flavor profile. You can use powdered versions if needed, but fresh is where it’s at!

• 1/2 teaspoon red chili flakes: It adds just enough heat without overwhelming the dish. Feel free to adjust this to your personal taste.

• 2 tablespoons cornstarch and 3 tablespoons water: This slurry is what thickens your beautiful sauce, giving it that luscious texture.

How this recipe comes together

1. Line a baking sheet with parchment paper and set it aside.
2. Pat the chicken dry and cut it into 2-inch chunks.
3. Set out two small bowls. In the first, add your beaten eggs. In the second, combine the all-purpose flour and cornmeal.
4. Dredge each piece of chicken in the egg, then coat it with the flour mixture. Place the coated pieces on your prepared baking sheet. Repeat until all the chicken is coated.
5. Press the sauté button on your Instant Pot and wait until it reads HOT. Pour in the vegetable oil.
6. Add the chicken to the oil, sauté for about 5 minutes, turning occasionally, until golden brown on all sides.
7. Quickly pour in the water, rice vinegar, soy sauce, hoisin sauce, brown sugar, minced ginger, minced garlic, and red chili flakes. Stir well, making sure to scrape up any browned bits stuck to the bottom of the pot—those are flavor gold!
8. Close the lid and set the pressure release valve to sealing. Press the manual or pressure cook button and set to high pressure for 5 minutes.
9. Allow the pressure to naturally release for 10 minutes and then release any remaining pressure.
10. Once the lid is safe to open, stir the dish and hit the sauté button again to bring it to a simmer.
11. Whisk the cornstarch with 3 tablespoons of water to create a slurry, and mix it into the pot.
12. Let it simmer for 5 minutes, turn off the pot, and let it sit for another 5 minutes while the sauce thickens.
13. Serve it up and prepare to be amazed!

Best way to enjoy it

To really make this dish shine, serve it over a fluffy mound of jasmine or basmati rice. The rice soaks up all that yummy sauce, and it’s just divine! You can also toss in steamed broccoli or snap peas for a refreshing crunch that adds color and nutrients. For that extra flair, garnish with sliced green onions or sesame seeds. Pair it with a simple cucumber salad or a hot and sour soup, and you have a complete meal!

Keeping leftovers fresh

If you find yourself with leftovers (not likely, but just in case), you’ve got options! Store the chicken in an airtight container in the fridge for up to 3 days. It reheats beautifully on the stove or in the microwave. If you want to keep it longer, you can freeze portions for up to 2 months. Just let it cool completely before transferring to a freezer-safe container.

Helpful cooking tips

1. Let the chicken marinate: If time allows, let your coated chicken sit in the egg and flour mixture for 30 minutes before cooking to enhance the coating.
2. Keep it crispy: To maintain the crunch, avoid covering the pot after cooking—let that steam escape.
3. Adjust the heat: Want it spicier? Just up the chili flakes! Prefer it milder? Leave them out entirely.

Creative Twists

Why not mix things up a bit? Substitute the chicken for tofu or even shrimp if you’re feeling adventurous! You can also try adding veggies like bell peppers or snow peas during the sauté phase for extra nutrition. If you’re gluten-free, swap out the soy sauce for tamari and use a gluten-free flour blend! The possibilities are as endless as your cravings!

Ingredients

1 1/2 pounds boneless and skinless chicken thighs
3 large eggs (beaten)
1 cup all-purpose flour
1 cup cornmeal
1/4 cup vegetable oil
1/3 cup water
6 tablespoons rice vinegar
6 tablespoons soy sauce
6 teaspoons hoisin sauce
3 tablespoons brown sugar
1 tablespoon minced ginger
1 tablespoon minced garlic
1/2 teaspoon red chili flakes
2 tablespoons cornstarch
3 tablespoons water

Step-by-step instructions

1. Line a baking sheet with parchment paper.
2. Pat chicken dry; cut it into 2-inch chunks.
3. In two small bowls, beat the eggs in one, and mix flour and cornmeal in the other.
4. Dredge each chicken piece in egg, then coat with the flour mixture. Place on the baking sheet.
5. Repeat with remaining chicken.
6. Press the sauté button on the Instant Pot until it displays HOT.
7. Add vegetable oil and brown chicken for about 5 minutes, turning occasionally.
8. Pour in water, rice vinegar, soy sauce, hoisin sauce, brown sugar, ginger, garlic, and red chili flakes; stir well to combine.
9. Close the lid; set the pressure release valve to sealing.
10. Cook on high pressure for 5 minutes.
11. Allow a natural release for 10 minutes, then release any remaining pressure.
12. Open the lid and stir.
13. Press sauté; bring the mixture to a simmer.
14. Whisk cornstarch with water; add to the pot.
15. Simmer for 5 minutes; turn off the pot and let sit for 5 minutes to thicken.
16. Serve it up and enjoy!

Common questions

1. How long does this take to prepare? About 30 minutes in total, but it feels like a breeze!
2. Can I use chicken breast instead of thigh? Absolutely, just watch the cooking time, as they can dry out quickly.
3. What should I serve it with? Fluffy rice, steamed veggies, or even a crisp salad.
4. Can I make this ahead of time? Yes! It stores well in the fridge for 3 days or in the freezer for 2 months.
5. What if I don’t have an Instant Pot? You can make it on the stove in a skillet; just be sure to adjust the cooking times accordingly.

Trying out a new recipe can feel a bit daunting, but trust me, once you taste the stunning flavors of your homemade General Tso’s chicken, you will want to share this recipe with others! Each time you prepare it, feel free to play around with the flavors—maybe toss in some sesame seeds or pair it with that favorite side you just love. Let your inner chef come alive! You’re not just cooking; you’re creating a whole experience. So roll up those sleeves and dive in! I can’t wait to hear all about your cooking adventures!

Print Recipe

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Instant Pot General Tso’s Chicken Recipe

Cooking Method: Sauteing, Simmering Courses: Dinner, Lunch, Main Course Recipe Keys: High Protein Non Vegetarian Quick Meals Spicy

Difficulty: Intermediate Prep Time 10 mins Cook Time 20 mins Rest Time 5 mins Total Time 35 mins

Servings: 4 Estimated Cost: $ 15 Calories: 400

Best Season: Suitable throughout the year

Description

A classic Chinese-American dish made easy in the Instant Pot, featuring crispy chicken pieces coated in a sweet and spicy sauce.

Main Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 1 ¹⁄₂ pounds boneless and skinless chicken thighs (Thighs keep the chicken tender and flavorful.)
• 3 large eggs (beaten) (Acts as a binding agent.)
• 1 cup all-purpose flour
• 1 cup cornmeal (For extra crunch.)
• ¹⁄₄ cup vegetable oil
• ¹⁄₃ cup water
• 6 tablespoons rice vinegar (For a tangy kick.)
• 6 tablespoons soy sauce (Use low-sodium if necessary.)
• 6 teaspoons hoisin sauce
• 3 tablespoons brown sugar
• 1 tablespoon minced ginger (For added flavor.)
• 1 tablespoon minced garlic (Enhances the dish's aroma.)
• ¹⁄₂ teaspoon red chili flakes (Adjust based on heat preference.)
• 2 tablespoons cornstarch (Thickens the sauce.)
• 3 tablespoons water (For the cornstarch slurry.)

Cooking Instructions

Preparation Steps

1. Prepare Ingredients

   Line a baking sheet with parchment paper and set it aside.
   Mark as complete

2. Cut Chicken

   Pat the chicken dry and cut it into 2-inch chunks.
   Mark as complete

3. Prepare Coatings

   In the first bowl, beat the eggs. In the second bowl, mix together the flour and cornmeal.
   Mark as complete

4. Coat the Chicken

   Dredge each piece in egg, then coat in the flour mixture. Place coated pieces on the baking sheet.
   Mark as complete

5. Sauté Chicken

   Press the sauté button on the Instant Pot and wait until it reads HOT. Pour in vegetable oil.
   Mark as complete

6. Brown the Chicken

   Add the chicken and sauté for about 5 minutes, turning occasionally, until browned.
   Mark as complete

7. Make the Sauce

   Quickly pour in water, rice vinegar, soy sauce, hoisin sauce, brown sugar, ginger, garlic, and red chili flakes. Stir well.
   Scrape up any browned bits stuck to the bottom of the pot.
   Mark as complete

8. Pressure Cook

   Close the lid and set the valve to sealing. Select manual/pressure cook and cook on high pressure for 5 minutes.
   Allow 10 minutes for natural pressure release before manually releasing any remaining pressure.
   Mark as complete

9. Thicken the Sauce

   Once the lid is open, press sauté again to bring the mixture to a simmer.
   Whisk cornstarch with water to form a slurry, add it to the pot, and let it simmer for 5 minutes to thicken.
   Mark as complete

10. Serve

    Turn off the pot and let sit for another 5 minutes while the sauce thickens further. Serve and enjoy!
    Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 11g17%

Saturated Fat 1.5g8%

Trans Fat 0g

Cholesterol 150mg50%

Sodium 800mg34%

Potassium 500mg15%

Total Carbohydrate 50g17%

Dietary Fiber 2g8%

Sugars 10g

Protein 35g70%

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Vitamin A 200 IU

Vitamin C 5 mg

Calcium 20 mg

Iron 2 mg

Vitamin D 0 IU

Vitamin E 0 IU

Vitamin K 2 mcg

Thiamin 0.1 mg

Riboflavin 0.2 mg

Niacin 10 mg

Vitamin B6 0.5 mg

Folate 20 mcg

Vitamin B12 1 mcg

Biotin 0 mcg

Pantothenic Acid 0.5 mg

Phosphorus 300 mg

Iodine 0 mcg

Magnesium 25 mg

Zinc 2 mg

Selenium 25 mcg

Copper 0.3 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Feel free to adjust the spice level by modifying the chili flakes.

Keywords: General Tso's chicken, Instant Pot recipe, Chinese-American cuisine, quick dinner