Hot and Spicy Orange Chicken with Your Pressure Cooker
This hot and spicy orange chicken delivers crispy bites coated in a tangy, fiery glaze—all made fast and flavor-packed in your pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 ½ lbs boneless skinless chicken thighs cut into bite-sized pieces
- ½ cup cornstarch
- ½ cup all-purpose flour
- 2 eggs beaten
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup vegetable oil
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- ¼ teaspoon crushed red pepper flakes
- ½ cup fresh orange juice
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons brown sugar
- 2 tablespoons cornstarch slurry equal parts water and cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon orange zest
- 2 tablespoons green onions sliced
Instructions
Instructions
- In a large bowl, mix cornstarch, flour, salt, and pepper to coat chicken.
- Dip chicken pieces into beaten eggs, then coat with flour mixture.
- Heat vegetable oil in a skillet over medium-high. Fry chicken in batches until golden brown and crispy (5–7 minutes). Drain on paper towels.
- Remove excess oil, leaving 1 tablespoon. Sauté garlic, ginger, and red pepper flakes for 30 seconds.
- Add orange juice, soy sauce, rice vinegar, and brown sugar. Simmer 2–3 minutes.
- Add cornstarch slurry. Stir until thickened (1–2 minutes). Return chicken and toss to coat.
- Finish with sesame oil, orange zest, and green onions. Serve hot.
Notes
Store leftovers in airtight containers for 3–4 days or freeze for later use. Reheat over low heat for best flavor and texture.