Crispy Orange Chicken in Your Pressure Cooker
This crispy orange chicken is cooked to perfection using a pressure cooker—tender inside, golden and crunchy on the outside, wrapped in a sweet-savory citrus glaze and finished with fresh scallions and sesame seeds.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 250 g Boneless chicken thigh/breast
- 1 cup Corn flour starch
- 1 Egg
- 2-3 tablespoon Water
- ½ teaspoon Grated ginger
- 1 teaspoon Grated garlic
- ½ teaspoon Crushed chilli flakes optional
- Spring onion for garnish
- Toasted sesame seeds for garnish
- 1 tablespoon Vegetable oil plus more for frying
- 1 teaspoon Orange zest
- 3 tablespoon Fresh orange juice
- 2 tablespoon Light soy sauce
- 2 tablespoon Brown sugar
- ½ cup Chicken or vegetable stock
- 1 teaspoon Corn starch
- 1 tablespoon Light soy sauce for marinade
- 1 teaspoon Sesame oil for marinade
- 1 teaspoon Garlic paste for marinade
- ¼ teaspoon Baking soda for marinade
- ¼ teaspoon White pepper for marinade
- Oil for frying Peanut, Canola, Sunflower, or neutral oil
Instructions
Instructions
- Cut chicken into bite-sized pieces and marinate with soy sauce, sesame oil, garlic paste, baking soda, and white pepper. Set aside.
- Prepare orange sauce by mixing orange juice, soy sauce, brown sugar, stock, corn starch, and orange zest. Set aside.
- In a bowl, beat egg and mix with corn flour and water to make a thick batter.
- Coat marinated chicken in the batter evenly.
- Heat oil to 350°F and fry chicken in batches until golden brown and crispy. Drain on paper towels.
- In a separate pan, heat 1 tablespoon oil. Saute grated ginger, grated garlic, and chili flakes for 1–2 minutes.
- Pour in orange sauce and bring to simmer, stirring continuously to thicken.
- Add fried chicken pieces into the sauce and toss to coat evenly. Stir in orange zest.
- Cook another 2–3 minutes until sauce becomes glossy and clings to chicken.
- Garnish with chopped spring onion and toasted sesame seeds before serving.
Notes
Use fresh orange juice for best flavor. Store leftovers in an airtight container up to 3 days. Reheat gently with a splash of water to retain moisture. Freezable for up to 1 month.