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An instant pot with a bowl of general tso's chicken in front of it.
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2.34 from 6 votes

Instant Pot General Tso's Chicken Recipe

Enjoy Chinese take-out at home with this recipe for Instant Pot General Tso's Chicken! This sweet and slightly spicy breaded chicken recipe is a real treat and ready in under an hour (most of which is hands-off cooking time).
Prep Time15 minutes
Cook Time15 minutes
Additional Time20 minutes
Total Time50 minutes
Course: Main Dish Recipes
Cuisine: Chinese
Servings: 4
Calories: 763kcal
Author: Aileen Clark

Equipment

  • The "I Love My Instant Pot" Affordable Meals Recipe Book
  • SteamMates Wraps Compatible with Instant Pot Accessories 6 qt | Customize Your Instant Pot with Different Designs | Fits InstaPot Duo 6 qt ONLY | Spring Floral Red Duo 6 Qt
  • Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Ingredients

  • 1 1/2 pounds boneless and skinless chicken thighs
  • 3 large eggs beaten
  • 1 cup all-purpose flour
  • 1 cup corn meal
  • 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

Instructions

  • Line a baking sheet with parchment paper and set aside.
  • Pat chicken dry and cut into 2-inch chunks.
  • Set out two small bowls.
  • Add eggs to the first one and whisk until well beaten.
  • Add the all-purpose flour and cornmeal to the second and mix.
  • Dredge each piece of chicken into the egg first and then into the flour mixture.
  • Place coated chicken on the prepared baking sheet.
  • Repeat withing reamining chicken until all pieces are coated.
  • Repeat steps until all chicken has been coated.
  • Press the saute button on your instant pot and wait until the display reads HOT.
  • Pour the vegetable oil into the instant pot.
  • Add the chicken to the oil and saute for 5 minutes, until golden brown. Turn the chicken as it cooks so it browns on all sides.
  • Pour in the 1/3 cup water, rice vinegar, soy sauce, hoison sauce, brown sugar, minced ginger, minced garlic and red chili flakes to the instant pot.
  • Stir well, making sure to scrape up any bit of chicken stuck to the bottom of the pot.
  • 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.
  • Allow the pressure to naturally release for 10 minutes and then release the remaining pressure.
  • Once the pressure is fully released, open the lid and stir.
  • Press the saute button and bring the general tso's chicken to a simmer.
  • Whisk together the 3 tablespoons water and cornstarch.
  • Mix the corntarch slurry into the instant pot.
  • Let simmer for 5 minutes.
  • Turn the insatnt pot off and let it sit for 5 minutes. The sauce will thicken as it cools.
  • Serve and enjoy!

Notes

Leftover chicken can be stored in the refrigerator for up to 3 days.