Ingredients
The following ingredients have 4 Servings
- 1 1/2 pounds chicken thighs (cut into 2-3 inch chunks)
- 2-3 eggs (beaten)
- 1 cup flour
- 1 cup corn flour
- 1/4 cup vegetable oil
- 1 tbsp. Minced ginger
- 1 tbsp. minced garlic
- 1/2 teaspoon red chili flakes
- 6 tbsp. rice vinegar
- 6 tbsp. soy sauce
- 6 tsp. hoisin sauce
- 1/3 cup water
- 3 tbsp. brown sugar
- 2 tbsp. cornstarch
- 3 tbsp. water
Instruction
- Start by cutting the chicken into 3-4 inch chunks.
- In a small bowl add your flour and corn flour mixto combine.
- In another small bowl add your beaten eggs.
- Take your chicken 5-6 pieces at a time, dip them in the egg mixture
- first then into the flour mixture.
- Place on a baking pan top with parchment paper and set to the side.
- Repeat steps until all chicken has been coated.
- Press Sauté on your Instant Pot-> click on high.
- Wait for the Instant Pot to read HOT.
- Add the oil to the Instant Pot, wait one minute for the oil to heat up and add the chicken.
- Sauté for 2-3 minutes, turn your chicken over to ensure even cooking.
- Do this for a few times.
- Continue to cook the chicken until it just starts to get golden.
- Add the rest of the ingredients to the Instant pot: ginger, garlic, red pepper flakes, hoisin sauce, soy sauce, rice vinegar, brown sugar and water.
- Stir well to combine.
- Close lid, select the Poultry function and adjust the time to 5 minutes.
- Then use a 10 minute Natural Release.
- Turn off the heat.
- Open the lid.
- Gently stir to combine.
- Select Saute’ on the Instant Pot
- Add your cornstarch slurry to the Instant Pot.
- Cook for 5 minutes.
- Turn your Instant pot off, let the General Tso Chicken stand for 5-7 minutes
- Serve
