Hot and Spicy Orange Chicken Pressure Cooker Style
This pressure cooker version of hot and spicy orange chicken delivers crispy golden bites glazed in a sticky tangy-sweet sauce that hugs every piece — all ready in under 40 minutes!
Equipment
- 1 Mixing bowl for coating mixture
- 1 Skillet or Wok for frying and making sauce
- 1 Pressure Cooker for cooking chicken quickly
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
- ½ cup cornstarch for that crispy coating
- ½ cup all-purpose flour to mix with cornstarch
- 2 eggs beaten to help the coating stick
- ¼ cup vegetable oil for frying chicken until golden
- 1 tablespoon minced ginger bringing spicy warmth
- 2 cloves garlic minced
- ¼ teaspoon red pepper flakes for that spicy kick
- ½ cup orange juice freshly squeezed or store bought
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- ¼ cup sugar to balance the heat
- 1 tablespoon cornstarch mixed with 2 tablespoons water to thicken the sauce
- 1 teaspoon sesame oil drizzled at the end for nutty finish
- sliced green onions to sprinkle on top when serving
Instructions
Instructions
- Mix cornstarch and flour in a bowl, then dunk chicken pieces into beaten eggs. Coat well with the flour mix.
- Heat vegetable oil in a skillet or wok over medium-high heat. Fry chicken pieces until golden brown and crispy, about 6 to 8 minutes. Drain on paper towels.
- Keep the skillet hot and sauté minced ginger, garlic, and red pepper flakes for about 30 seconds until fragrant.
- Add orange juice, soy sauce, rice vinegar, and sugar. Bring to a boil and let it simmer.
- Stir in cornstarch-water mix and simmer for 2 to 3 minutes until sauce thickens.
- Return crispy chicken to skillet and stir to coat with sauce evenly.
- Drizzle sesame oil on top and finish with sliced green onions before serving.
Notes
Serve immediately while hot. Leftovers can be refrigerated for up to 3 days or frozen up to 2 months. Reheat in a skillet for best texture.