Spicy Orange Chicken in Your Pressure Cooker
Sweet, savory, tangy and spicy — this easy pressure cooker spicy orange chicken comes together with pantry staples like soy sauce, vinegar, hoisin, sugar and fresh orange for the ultimate bold-flavored bite.
Equipment
- 1 Skillet or wok Large
Ingredients
Main ingredients
- zest and juice from 1 orange
- ¼ cup soy sauce
- ¼ cup rice wine vinegar or lime juice
- ¼ cup brown sugar
- 2 tablespoon hoisin sauce
- 1 tablespoon fish sauce
- 1 teaspoon vegetable oil
- 1 clove garlic minced
- 3 cloves garlic smashed and chopped
- 2 teaspoon grated ginger
- 2 teaspoon chili flakes
- 1 chicken breast cut into thin strips
- 1 egg white
- 1 tablespoon cornstarch
- oil for deep frying
- 5 whole dried red chilis
- 3 scallions sliced on bias, whites and some greens
Instructions
Instructions
- Combine orange juice and zest, soy sauce, vinegar or lime juice, sugar, hoisin, fish sauce, and chili flakes in a medium bowl. Stir well and set aside.
- Heat vegetable oil in a skillet or wok over medium-high heat. Add minced garlic, chopped garlic, and ginger. Sauté for 1-2 minutes until fragrant.
- Add chicken strips and cook until browned and cooked through, about 8–10 minutes.
- Pour sauce over chicken and stir to coat. Reduce heat to medium-low and simmer sauce until thickened, about 10–15 minutes.
- Mix cornstarch and egg white in a bowl. Toss chicken pieces to coat.
- Heat oil in a skillet or wok. Fry chicken pieces until crisp, then transfer to a paper towel-lined plate.
- Pour off most of the oil, leaving a couple tablespoons. Stir-fry dried chilis, garlic, ginger, and half the scallions for about a minute. Add sauce and chicken back. Stir to coat. Stir in orange zest and serve with remaining scallions.
Notes
Serve with rice and broccoli rapini sautéed in garlic. Garnish with sesame seeds if desired. Reheat leftovers on the stove or microwave after thawing if frozen.