Instant Pot Orange Chicken
Tags: Asian Chicken Chinese Dinner Instant Pot
Yield: 4
- 2 lbs chicken breasts cut into bite size
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup flour
- 1/4 cup cornstarch
- 2 tbsp oil
- 1/4 cup granulated sugar
- 1/2 cup brown sugar dark brown
- 1 1/2 tbsp rice wine
- 1 tsp sesame oil
- 2 tbsp soy sauce low sodium
- 1 tbsp ginger root
- 3 garlic cloves minced
- 1/2 tsp red pepper flakes
- orange zest
- 1 cup orange juice
- 2 tsp cornstarch
- 1 tbsp cornstarch
- 1 tbsp orange juice
- Combine salt, black pepper, flour, and cornstarch together in a bowl.
- Crack the egg and pour into a bowl and stir.
- Dip chicken into the egg wash and then toss the chicken into the cornstarch mixture to fully coat.
- Set Instant Pot to Saute and wait until the message reads "Hot."
- Pour the 2 tbsp of oil into the Instant Pot and brown chicken on all sides until skin becomes crispy (about 2 minutes).
- Pour the sugars, rice wine, soy sauce, sesame oil, fresh ginger root, garlic cloves, pepper flakes, and orange zest into the Instant Pot.
- Pour in the 1 cup of orange juice and 2 tsp of cornstarch.
- Use a spatula to remove anything sticking to the bottom of the Instant Pot liner.
- Close lid and set to Manual for 5 minutes.
- Quick release once the 5 minutes is up.
- In a small bowl, mix together the 1 tbsp of cornstarch and the 1 tbsp of orange juice to create a slurry.
- Pour into Instant Pot, set the Instant Pot to saute and let the orange chicken cook for about 2-3 minutes. Stir to ensure it does not stick.
- This recipe is best to make right before you eat it - if reheated, it loses the stickiness and the cornstarch will gum up.
