Sticky, Sweet, Spicy, Citrusy, rich, decadent.... and I'm not talking about dessert! This Instant Pot Orange Chicken is going to be a family favourite, I promise. In less time thank it takes to get delivery, this dish is also much cheaper and much tastier, so what's not to like. Try it.
Prep Time 3 hourshours11 minutesminutes
Cook Time 3 hourshours11 minutesminutes
Author loveonaplate
Ingredients
2lbschicken breast cut into 1-2 inch pieces
1/2cupflour
1egg beaten
4tbsp.vegetable oil
Sauce:
1cup100% pure orange juice
1tbsp.ginger grated
3tbsp.minced garlic
1tbsp.rice wine
2tbsp.orange marmalade
¼cupgranulated sugar
¼cupbrown sugar
¼cuplite soy sauce
1tbsp.Sriracha
3tbsp.flour
2tbsp.cornstarch
2tbsp.orange juice
Garnish:
4green onions sliced
Orange zest
Instructions
Prep your chicken by cutting into 1-2 inch chunks. Place the chicken on a plate covered with a paper towel. This allows the moisture to drain from the chicken. It is important for the chicken not to have any extra moisture. Once the chicken is dry add the chunks into a large ziploc bag.
Add your beaten egg and shake to combine. Use your hands to coat the chicken with the egg.
Now add the flour to the bag and seal. Shake to combine. Set to the side.
Heat up your pressure cooker, press Sauté. Wait for the Instant Pot indicator to read HOT, add the oil to the hot Instant Pot. Once the oil begins to bubble add the chicken. Sauté for 4-5 minutes, making sure to stir a few times. Cook until it just starts to get golden. Once cooked remove your chicken and set to the side.
Deglaze the Instant pot with 1/4 cup orange juice and scrape them with a spatula. Place the chicken back into the Instant pot, add 3/4 cups of orange juice, minced garlic, ginger, soy sauce, white sugar, brown sugar, tomato sauce, orange marmalade, and rice wine, pour all over the chicken.
Stir gently until all the ingredients are combined and coated in sauce. Close lid, select Manual, and set the clock to 5 minutes on High Pressure. Make sure the vent is closed. Use a 10 minute Natural Release.
Turn off the heat. Release the remaining pressure by opening the vent.
Select the Sauté function, on LOW. In a small bowl add the cornstarch, and orange juice.
Whisk until all combined with no visible lumps. Add the mixture to the Instant Pot. Stir to combine.
Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens. Turn the Instant pot off. Allow to sit for another 4-5 minutes.
Serve over white rice. Garnish with green onions and orange zest.