Ingredients

The following ingredients have 4 Servings
  • 3 - 4 lbs Chicken Legs ((drumsticks))
  • 1/2 tsp Salt
  • 1/4 cup Soy Sauce
  • 1 Tbsp Rice Wine Vinegar
  • 7 cloves Garlic, (pressed or grated)
  • 1/4 tsp Red Pepper Flakes ((or more to taste))
  • 1 Tbsp Fresh Ginger ((or 1 tsp powdered ginger))
  • Zest of 2 Oranges
  • 1 1/2 cups Orange Juice
  • 2 Tbsp Corn Starch
  • 3 Tbsp Water
  • 2 Tbsp Brown Sugar
  • 1 tsp Toasted Sesame Oil
  • Green Onions (for garnish), (sliced)
  • 2 cups White Long Grain Rice, (rinsed well)
  • 2 cups Water
  • 6 qt or 8 qt Electric Pressure Cooker ((such as Instant Pot®))
  • Tall Legged Trivet/Rack ((if making rice))
  • 7"x3" Stainless Pan ((if making rice))

Instruction

  • Add the chicken legs, salt, soy sauce, rice wine vinegar, garlic, red pepper flakes, ginger, half of the orange zest, and the orange juice.
  • Put the lid on the pot and set the steam release knob to the Sealing position.
  • Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 10 minutes. It will take several minutes for the pot to come to pressure.
  • When the cook cycle is finished, let the pot sit undisturbed for 5 minutes (5 minute Natural Release). Then turn the steam release knob to the Venting position to do a Quick Release of the remaining steam/pressure.
  • When the pin in the lid drops down, open it up and remove the chicken legs to a foil lined baking sheet sprayed with cooking spray.
  • Turn on the broiler to 375° to start heating it up (only if you want to caramelize the coating).
  • Mix together the corn starch and water (slurry). Turn on the pot's Sauté setting and when it simmers, stir in the slurry.
  • When it thickens, turn off the pot and stir in the brown sugar and sesame oil. Taste and add salt if needed.
  • Pour the sauce over the chicken legs and put them under the broiler if you want to caramelize the coating. Just for a few minutes.
  • Garnish with green onions and serve with rice.