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!