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5 from 1 vote

Orange Chicken

This Instant Pot Orange Chicken is made with crispy fried chicken coated in a sticky orange chicken sauce. Just like Panda Express but better!
Prep Time20 minutes
Cook Time20 minutes
Course: Dinner
Cuisine: Chinese
Servings: 6 Servings
Calories: 603kcal
Author: Wendy

Equipment

  • Instant Pot or Pressure Cooker

Ingredients

  • 2 lbs chicken Breast cut into 1-2 inch pieces
  • 2 tablespoon vegetable oil
  • ½ cup cornstarch
  • 1 ½ cups all purpose flour
  • 2 large eggs

Sauce Ingredients

  • 1 cup no sugar added orange juice
  • 1 tablespoon ginger paste
  • 1 tablespoon minced garlic
  • 1 tablespoon rice wine
  • 1 cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup soy sauce
  • 1 tablespoon Sriracha
  • 1 teaspoon crushed red pepper

Cornstarch Slurry

  • 2 tablespoon cornstarch
  • 2 tablespoon orange juice

Instructions

  • Pat the chicken dry with a few paper towels and after that cut the chicken into 1-2 inch chunks.
  • In a small bowl add your 2 eggs and whisk.
  • In a separate bowl add your corn starch and all purpose flour.
  • Mix to combine.
  • Dip the chicken chunks into the whisked eggs and then into the flour mixture
  • Shake off to the excess and set to the side.
  • Repeat until all chicken is coated.
  • Heat up your pressure cooker: press Sauté.
  • Wait for the Instant Pot indicator to read HOT. Add the oil to the hot Instant Pot, add the chicken and sauté for 2-3 minutes.

  • Turn your chicken over and over for an even cook.
  • Cook until it just starts to get golden brown.
  • Remove the chicken and set to the side. Deglaze the pot with 1/4 cup orange juice and scrape them with a wooden spoon. Add the Sauce ingredients to the pot. Stir gently until all the ingredients are combined.
  • Add the chicken and toss until they are coated in sauce. Close lid, select Manual, and select 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. Open the lid. Select again the Sauté function.
  • In a medium bowl combine 2 tablespoons of cornstarch with the orange juice, whisk until all combined with no lumps. Add the mixture to the Instant Pot and gently stir to combine.
  • Simmer for 2-3 minutes.
  • Turn the instant pot off.
  • Allow the chicken to thicken for 5 minutes. Serve over rice and
    garnish with fresh chopped green onions, red chilis, and extra orange
    zest.

Notes

You could also use boneless skinless chicken thighs for a more tender meat. 

Nutrition

Serving: 1serving | Calories: 603kcal | Carbohydrates: 86g | Protein: 40g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 151mg | Sodium: 1345mg | Potassium: 777mg | Fiber: 1g | Sugar: 47g | Vitamin A: 317IU | Vitamin C: 28mg | Calcium: 41mg | Iron: 3mg