GENERAL TSO'S CHICKEN - Instant Pot

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are often cheaper than breasts.

Place 2 to 3 lbs of boneless skinless chicken thighs in the Instant Pot without any seasoning.

Prepare the sauce by mixing 1/4 cup light soy sauce, 1 cup honey, 3 tablespoons rice vinegar, 1 clove minced garlic, 1 teaspoon grated ginger, 1 teaspoon chili flakes, and 1 tablespoon tomato paste in a bowl.

Pour the sauce over the chicken in the Instant Pot and mix to ensure all chicken is coated.

Seal the Instant Pot lid and set the valve to sealing. Cook on manual for 5 minutes.

While the chicken cooks, prepare the panko coating by mixing 2 to 3 cups of panko breadcrumbs with a couple of pinches of salt and 1/4 cup melted butter.

After the chicken has cooked, release the pressure and remove the chicken pieces from the pot.

Chop the cooked chicken into smaller pieces and toss them in the panko mixture to coat.

Preheat the broiler in the oven and place the coated chicken pieces on a frying pan.

Broil the chicken for a couple of minutes on each side until golden brown.

Turn the Instant Pot to sauté mode and thicken the sauce by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water, then pour it into the sauce and stir until thickened.

Remove the chicken from the broiler and spoon the thickened sauce over the chicken before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens