Instant Pot Honey Chicken
Chicken Breast chunks battered and coated in a sweet and tangy sauce.
Servings: 4 servings
Calories: 427kcal
Equipment
- Instant Pot
Ingredients
- 1 - 1.5 lbs chicken tenders, sliced into chunks
Batter Ingredients
- ½ cup All Purpose Flour
- ½ cup corn flour
- ¼ teaspoon salt
- ¼ cup water
- ¾ teaspoon sesame oil for frying
Sauce Ingredients
- ½ cup tomato ketchup
- 2 tablespoon sugar
- 3 tablespoon honey
- 1 tablespoon soy sauce
- 2 tablespoon water
Instructions
- Prepare your chicken and pat dry. Be sure to thaw your chicken if frozen.
- Set to the side.
- In a small bowl add all of the sauce ingredients, mix to combine.
- Set aside.
- Add the batter ingredients in a bowl, whisk to combine.
- Add the water slowly and make it into a semi thick batter.
- Dip each chicken in batter and then place on a parchment lined baking sheet.
- Place the oil in the Instant Pot and set to saute.
- Place the chicken in the oil once bubbling hot.
- Chicken has to be in a single layer.
- Turn the chicken over to evenly cook.
- Cook chicken until golden brown.
- Remove the chicken and place onto a paper towel covered plate, and set aside.
- Wipe clean the Instant Pot insert.
- Add sauce into the Instant pot and add the chicken.
- Toss to combine.
- Close the lid and seal the valve.
- Set to manual high pressure for 4 minutes.
- Once the timer sounds open the valve.
- Serve over white rice and garnish with sliced green onions
- Serve hot..
Notes
Make sure you dry your chicken well to tell the batter stick better to your chicken.
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Nutrition
Serving: 4servings | Calories: 427kcal | Carbohydrates: 54g | Protein: 39g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 870mg | Potassium: 750mg | Fiber: 1g | Sugar: 26g | Vitamin A: 205IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 2mg