Easy Crispy Instant Pot General Tso’s Chicken Recipe for Perfect Dinner

Let me tell you, the scent of garlic, ginger, and that unmistakable tangy-sweet General Tso’s sauce wafting from my Instant Pot is enough to make anyone’s mouth water. The first time I made this Easy Crispy Instant Pot General Tso’s Chicken, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma’s kitchen was filled with the aroma of her homemade dishes, but recreating those nostalgic flavors in my own kitchen had always felt like a challenge. Then, during a rainy weekend and a desperate craving for takeout, I stumbled upon this recipe and honestly, I wish I’d discovered it years ago.

My family couldn’t stop sneaking bites off the serving plate (and I can’t really blame them). The chicken comes out perfectly crispy on the outside yet tender on the inside, all coated in that sticky, flavorful sauce that makes your taste buds dance. Let’s face it, making crispy General Tso’s chicken can be a hassle—deep frying, messy pans, and endless cleanup—but this recipe is dangerously easy and delivers pure, nostalgic comfort in under an hour.

This Easy Crispy Instant Pot General Tso’s Chicken is perfect for potlucks, a sweet treat for your kids after school, or even a cozy dinner that brightens up your Pinterest recipe board. I’ve tested it multiple times in the name of research, of course, and it’s become a staple for family gatherings and gifting. Honestly, it feels like a warm hug on a plate, and you’re going to want to bookmark this one.

Why You’ll Love This Recipe

As someone who’s spent years perfecting family-friendly meals, this Easy Crispy Instant Pot General Tso’s Chicken ticks all the boxes. It’s not just another takeout copycat—it’s a tried-and-true recipe that really works.

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry.
• Perfect for Dinner: Great for cozy family meals or impressing guests without the stress of frying.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—seriously, they can’t get enough.
• Unbelievably Delicious: The crispy chicken texture combined with that tangy, sweet, and slightly spicy sauce is next-level comfort food.

What sets this recipe apart? The Instant Pot does the heavy lifting by cooking the chicken to juicy perfection, while a quick pan-fry finishes it off for that irresistible crispiness. The sauce strikes the perfect balance—it’s not too sweet, not too spicy, but just right to make you close your eyes after the first bite. Honestly, this recipe is comfort food reimagined—faster, easier, but with the same soul-soothing satisfaction. Whether you’re cooking for your family or looking to impress friends without breaking a sweat, this is your new go-to.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and substitutions are easy if you need them.

• For the Chicken:
  • 2 lbs (900 g) boneless, skinless chicken thighs, cut into bite-sized pieces (thighs keep it juicy)
  • 1/2 cup (65 g) all-purpose flour or cornstarch (cornstarch for extra crispiness)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil (for pan-frying)
• For the Sauce:
  • 1/4 cup (60 ml) low-sodium soy sauce (I prefer Kikkoman for balanced flavor)
  • 3 tbsp rice vinegar (adds tang)
  • 3 tbsp hoisin sauce (for sweetness and depth)
  • 2 tbsp brown sugar (adjust to taste)
  • 1 tbsp cornstarch mixed with 2 tbsp cold water (to thicken sauce)
  • 1 tsp toasted sesame oil (optional but adds a lovely aroma)
• For Aromatics & Garnish:
  • 3 garlic cloves, minced
  • 1-inch piece fresh ginger, grated
  • 1/2 tsp crushed red pepper flakes (adjust for spice)
  • 2 green onions, sliced (for garnish)
  • Sesame seeds (optional garnish)

Substitution tips: Use almond flour or gluten-free flour for a gluten-free option. Swap brown sugar with coconut sugar or honey for a more natural sweetener. If you don’t have hoisin sauce, a mix of soy sauce and a bit of molasses can work in a pinch. You can also use chicken breast if you prefer leaner meat, but thighs stay juicier.

Equipment Needed

• Instant Pot or any electric pressure cooker — the star of this recipe, making cooking fast and hands-off.
• Mixing bowls — for dredging the chicken and mixing the sauce.
• Measuring cups and spoons — for accurate ingredient measurements (precision matters here!).
• Large non-stick skillet or cast iron pan — for crisping the chicken after pressure cooking.
• Whisk — handy for combining the sauce ingredients smoothly.
• Knife and cutting board — for prepping chicken and aromatics.

If you don’t have an Instant Pot, a stovetop pressure cooker works too, just adjust the cooking times slightly. For budget-friendly options, basic non-stick pans work great for frying, and you don’t need anything fancy. I keep a small silicone brush on hand to coat the pan lightly with oil—it helps with even crisping and less mess. Also, cleaning the Instant Pot is a breeze compared to frying in lots of oil, which is a huge win.

Preparation Method

1. Prep the Chicken: In a large bowl, mix the flour (or cornstarch), salt, and black pepper. Toss the chicken pieces until they’re evenly coated. This light dredging is what helps create that crispy crust later. (About 5 minutes)
2. Pressure Cook the Chicken: Pour 1 cup (240 ml) of water into the Instant Pot and place the metal trivet inside. Arrange the coated chicken pieces on the trivet in a single layer (no overlapping if possible). Close the lid, set the valve to sealing, and cook on high pressure for 6 minutes. Quick-release when done. This cooks the chicken perfectly through and keeps it moist. (Cook time: 6 minutes + pressure build-up)
3. Make the Sauce: While chicken cooks, whisk together soy sauce, rice vinegar, hoisin sauce, brown sugar, minced garlic, grated ginger, crushed red pepper flakes, and toasted sesame oil in a bowl. Mix the cornstarch slurry (cornstarch + cold water) separately for thickening. (Prep time: 5 minutes)
4. Crisp the Chicken: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Once hot, add the cooked chicken pieces and fry for 3-5 minutes, turning occasionally until golden and crispy on all sides. This step is key—don’t skip it! (Fry time: 5 minutes)
5. Combine Chicken & Sauce: Lower heat to medium, pour the sauce into the skillet with the chicken, stirring constantly. As it warms, add the cornstarch slurry and stir until the sauce thickens and coats every crispy piece beautifully. You’ll see the sauce bubble and cling perfectly in about 1-2 minutes. (Sauce time: 3 minutes)
6. Garnish & Serve: Turn off heat, sprinkle sliced green onions and sesame seeds over the chicken. Serve immediately with steamed rice or your favorite sides. (Serving prep: 2 minutes)

Pro tip: Don’t overcrowd the pan when crisping the chicken; do it in batches if needed. If your sauce starts thickening too much before adding, just splash in a bit of water to loosen it. The smell at this stage? Absolutely mouthwatering.

Cooking Tips & Techniques

Getting that perfect crispy texture on chicken cooked in an Instant Pot can be tricky, but here’s what I’ve learned:

• Don’t Skip the Dredging: The flour or cornstarch coating is essential for crispiness. I’ve tried skipping it, and honestly, the chicken just doesn’t get that satisfying crunch.
• Use Thighs for Tenderness: Chicken thighs hold up better under pressure cooking and frying. Breast meat tends to dry out faster.
• Patience When Frying: Let the oil get hot before adding the chicken pieces, or they’ll soak up oil and get soggy. Wait for a golden crust to form before flipping.
• Adjust Sauce Sweetness & Heat: Taste your sauce before thickening. If you like it spicier, add more red pepper flakes or a dash of chili paste. Prefer sweeter? A bit more brown sugar does the trick.
• Multitasking: While the chicken pressure cooks, prep your sauce and chop the aromatics. It saves time and keeps you efficient.

One time, I rushed the sauce thickening and ended up with a gluey mess—lesson learned! Stir constantly and add the slurry gradually.

Variations & Adaptations

• Gluten-Free Version: Swap the all-purpose flour for cornstarch or a gluten-free flour blend. Use tamari instead of soy sauce.
• Spicy Kick: Add fresh chopped chilies or a tablespoon of Sriracha to the sauce for more heat. My family loves the extra punch.
• Vegetarian Twist: Use crispy tofu cubes instead of chicken. Pressure cook the tofu just to warm, then pan-fry for crispiness and coat with sauce.
• Air Fryer Finish: After pressure cooking, toss chicken pieces in the air fryer at 400°F (200°C) for 5-7 minutes instead of pan-frying for a less oily finish.
• Seasonal Swap: Toss in steamed broccoli or snap peas right at the end for freshness and crunch.

One variation I tried was swapping hoisin sauce with plum sauce—gives a subtle fruity twist that’s surprisingly good!

Serving & Storage Suggestions

Serve this Easy Crispy Instant Pot General Tso’s Chicken piping hot over steamed jasmine or basmati rice for a classic combo. It also pairs wonderfully with fried rice, steamed veggies, or even in lettuce wraps for a lighter option.

For drinks, a chilled jasmine tea or a light lager complements the tangy sauce beautifully.

Leftovers store well in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat to maintain crispiness, or microwave covered (though it softens the crust). The sauce flavors actually intensify overnight, making leftovers a treat in their own right.

Nutritional Information & Benefits

This recipe serves about 4 people. Each serving contains approximately 450 calories, 30g protein, 28g carbohydrates, and 20g fat, depending on exact ingredients used.

Chicken thighs offer a good source of protein and important nutrients like iron and zinc. The garlic and ginger not only add flavor but also provide antioxidants and anti-inflammatory benefits. Using moderate amounts of oil and controlling sugar keeps this dish balanced and family-friendly.

It’s gluten-free adaptable and can be made dairy-free, making it suitable for many dietary needs.

Conclusion

This Easy Crispy Instant Pot General Tso’s Chicken is honestly a game-changer for anyone who loves homemade Chinese takeout without the fuss. It’s quick, reliable, and so satisfying—you’ll want to make it again and again. The crispy texture combined with the perfectly balanced tangy sauce hits all the right notes every time.

Feel free to tweak the spice level or swap ingredients to suit your family’s tastes. I love how forgiving this recipe is, making it easy to make your own. If you try it, I’d love to hear how it turned out—drop a comment or share your favorite adaptations!

Trust me, once you make this, it’ll become one of those recipes you reach for on the regular. Happy cooking, and enjoy that irresistible crispy goodness!

FAQs About Easy Crispy Instant Pot General Tso’s Chicken

Can I use chicken breast instead of thighs?

Yes, you can! Just be careful not to overcook as breast meat dries out faster. Consider reducing pressure cooking time by 1-2 minutes.

How do I make the chicken extra crispy?

Dredge the chicken well in cornstarch and make sure your oil is hot before pan-frying. Don’t overcrowd the pan, and fry in batches if needed.

Is it possible to make this gluten-free?

Absolutely. Use gluten-free soy sauce or tamari and replace flour with cornstarch or a gluten-free flour blend.

Can I prepare this recipe ahead of time?

You can prep the chicken and sauce separately and combine them right before serving. Crispy texture is best fresh but leftovers reheat well.

What can I serve with General Tso’s Chicken?

Steamed rice, fried rice, stir-fried veggies, or simple greens like bok choy all pair wonderfully with this dish.

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