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Easy Crispy Instant Pot Orange Chicken Recipe Perfect for Quick Dinners

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A quick and easy recipe that delivers crispy, tender chicken coated in a sweet and tangy orange glaze, made using the Instant Pot and finished with a pan-fry for perfect texture.

Ingredients

Scale
  • Chicken breast or thighs, cut into bite-sized chunks
  • ½ cup cornstarch (65 g)
  • 2 tablespoons vegetable oil or avocado oil
  • 1 cup fresh orange juice (240 ml)
  • Orange zest from one medium orange
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 tablespoon honey or brown sugar (15 g)
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger (5 g)
  • ½ cup water or chicken broth (120 ml)
  • 1 tablespoon cornstarch (8 g) for slurry
  • 2 tablespoons water for slurry (30 ml)
  • Green onions, sliced (for garnish)
  • Red pepper flakes (optional)

Instructions

  1. Pat chicken pieces dry with paper towels. Toss chicken in ½ cup cornstarch until lightly coated. Set aside.
  2. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Fry chicken in batches until golden and crispy, about 3-4 minutes per side. Transfer to paper towel-lined plate.
  3. In a mixing bowl, whisk together fresh orange juice, soy sauce, rice vinegar, honey or brown sugar, minced garlic, grated ginger, and orange zest.
  4. Pour ½ cup water or chicken broth into the Instant Pot. Add seared chicken and pour orange sauce over top. Lock lid and set to high pressure for 6 minutes. Let natural release for 5 minutes, then quick release remaining pressure.
  5. Remove chicken with slotted spoon, leaving sauce in pot. Turn Instant Pot to sauté mode. Mix 1 tablespoon cornstarch with 2 tablespoons water to make slurry. Stir slurry into sauce and simmer 2-3 minutes until thickened.
  6. Return chicken to sauce and toss gently to coat. Cook for another minute to combine flavors.
  7. Garnish with sliced green onions and red pepper flakes if desired. Serve hot over steamed rice or noodles.

Notes

Dry chicken thoroughly before coating to ensure crispiness. Do not overcrowd the pan when searing to maintain a golden crust. Fresh orange juice is preferred for best flavor. Thicken sauce separately with slurry to avoid lumps. For gluten-free, substitute cornstarch with arrowroot powder and soy sauce with tamari. For vegan, use tofu and replace honey with maple syrup or agave.

Nutrition

Keywords: Instant Pot, orange chicken, crispy chicken, quick dinner, easy recipe, pressure cooker, sweet and tangy, family meal

Find it online: https://sofiaspice.com/easy-crispy-instant-pot-orange-chicken-recipe-perfect-for-quick-dinners/