Chinese Orange Chicken Pressure Cooker Recipe
This homemade pressure cooker orange chicken delivers crispy exterior with zesty citrus glaze in half the time — better than takeout, guaranteed!
Equipment
- 1 Mixing bowl Large
- 1 Skillet or wok For frying
- 1 Saucepan For simmering sauce
Ingredients
Main ingredients
- 1 ½ pounds boneless, skinless chicken breasts cut into 1-inch chunks
- 1 cup plus 2 tablespoons cornstarch divided
- 2 large eggs beaten
- 1 cup vegetable oil for frying
- ½ teaspoon sesame seeds
- 1 green onion thinly sliced
- 1 cup chicken broth
- ½ cup freshly squeezed orange juice
- ½ cup sugar
- ⅓ cup distilled white vinegar
- ¼ cup soy sauce
- 2 cloves garlic minced
- 1 tablespoon orange zest
- 1 teaspoon Sriracha or more to taste
- ¼ teaspoon ground ginger
- ¼ teaspoon white pepper
Instructions
Instructions
- Toss chicken chunks in 1 cup of cornstarch until evenly coated.
- Beat eggs and dip each piece of chicken in to coat.
- Heat oil in a skillet or wok over medium-high. Fry chicken in batches until golden and cooked, about 5-7 minutes per batch.
- Drain chicken on paper towels and set aside.
- In a saucepan, whisk together broth, orange juice, sugar, vinegar, garlic, orange zest, Sriracha, ginger, white pepper, soy sauce, and remaining 2 tablespoons cornstarch. Stir until smooth.
- Simmer sauce over medium heat, stirring frequently until thickened, about 5-7 minutes.
- Return fried chicken to pan or pressure cooker pot, pour sauce over, toss to coat evenly. Serve garnished with green onion and sesame seeds.
Notes
Store leftovers in airtight containers and refrigerate within two hours. Reheat in microwave or skillet with splash of water or broth.