Pressure Cooker Orange Chicken Recipe
Crispy fried chicken tossed in a sweet and tangy homemade orange sauce that’s pressure-cooked to flavorful perfection. This better-than-takeout recipe is fast, easy, and family-friendly for any busy night!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 lb chicken thighs skinless, boneless, cut into bite-sized pieces
- ¼ cup cornstarch or potato starch, for coating
- ⅓ cup vegetable oil or any neutral oil
- 1 cup orange juice freshly squeezed, pulp removed
- 2 tablespoons vinegar white, rice, or apple cider
- 6 tablespoons brown sugar
- 2 tablespoons soy sauce regular or light
- 2 cloves garlic minced
- ¼ teaspoon ginger powder or freshly grated
- ½ teaspoon red chili flakes optional
Instructions
Instructions
- Cut chicken thighs into bite-size pieces. Pat dry with paper towels.
- Toss chicken in cornstarch until evenly coated.
- Heat oil in large skillet over medium-high. Fry chicken in batches 4–5 minutes until golden brown.
- In saucepan, combine orange juice, vinegar, brown sugar, soy sauce, garlic, ginger and chili flakes. Simmer 5–7 minutes until slightly thickened.
- Add fried chicken to sauce and toss to coat. Simmer together 2–3 minutes.
- Serve hot with steamed rice. Garnish with green onions, orange zest and sesame seeds if desired.
Notes
Store leftovers in the fridge for up to 3 days or freeze up to 3 months. Reheat on stovetop or microwave with a splash of water to loosen sauce.