Ingredients : I have used chicken breast cubes. You can use chicken thighs, if you like. Just that increase 1 minute of pressure cooking time if using thighs. Chicken : I have used gluten free Tamari here, you can use low sodium soy sauce instead. Try adding a bit of dark soy sauce along with low sodium soy sauce for intense umami flavor. Soy Sauce / Tamari : Either honey or brown sugar, any of them works great. For sweetness : As there should be nice spicy kick to the dish, I have added dried red chilies, red pepper flakes as well as a bit of chilli powder. You are free to skip red chilli powder. Spices and aromatics
Lots of grated ginger and grated garlic is a thing for me! I love gingery and garlicky kick in Chinese dishes.
: It adds tangy element in this Instant Pot General Tso Chicken Recipe. Rice Vinegar
You don’t have one? No worries! substitute it with apple cider vinegar. Yeah, at times, I do the same when I am short off rice vinegar.
: A must in this recipe! I have used my homemade gluten free version of Hoisin Sauce hoisin sauce here. : We will be needing it to make slurry out of it using water. Cornstarch : Salt and pepper, low sodium chicken stock. The other ingredients
You can surely skip on chicken stock, if you wish to. But, it adds tonnes of flavor in this recipe.
Trust me, once you make this dish at home, you will stop ordering or picking it up from your favorite Chinese joint.
Step By Step Instructions
To begin with, place the steel insert in the Instant pot and switch on the sauté function.
Once the Ip displays ‘Hot’, heat oil. Add dried red chili and fry for 30 seconds.
Then, add chicken cubes and just mix it once so that chicken mixes with flavored oil.
Add the rest of the ingredients except cornstarch and water. Give it a mix.
Now, close and seal the IP lid, pressure cook on ‘High’ for 5 minutes.
Once the cooking cycle is complete,
allow the IP to naturally release the pressure for minutes.
Then, do the quick release, carefully unlock the Instant Pot and remove the lid. Keep the lid aside.
Switch on the sauté function again. In a small bowl, combine cornstarch and water to make the slurry.
Add the slurry in the chicken, stir and cook for 2 minutes or until sauce thickens.
Garnish with sesame seeds and green onions. Turn off the IP, dish out and serve with rice.