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.
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