Instant Pot General Tso Chicken

Ingredients

• 8–10 (about 907 g)chicken drumsticks
• 1 tablespoon (15 ml)peanut oil
• 10dried Chinese red chillies
• 3garlic cloves, minced
• 1–2 stalksspring onions, white parts cut into 4 cm pieces and green parts finely chopped for garnish
• 1 slice (10 g)ginger, roughly chopped
• 1 tablespoon (15 ml), optionalhoney
• 63 mldark soy sauce
• 2 tablespoons (30 ml)Shaoxing wine
• 2 tablespoons (30 ml)Chinese black vinegar or distilled white vinegar
• 50 gsugar
• 1 teaspoon (5 ml)sesame oil
• 2 tablespoonscornflour
• 2 tablespoonscold water
• 16–20 pieceslettuce
• optionalhoisin sauce

Instructions

1. 1

   Sauté aromatics

   Heat the pressure cooker using its Sauté setting. Add the peanut oil, dried chillies, minced garlic, white parts of the spring onions and chopped ginger. Sauté for about 3 minutes, until fragrant.

2. 2

   Pressure cook

   Add the General Tso sauce mixture and chicken to the Instant Pot. Close the lid and cook at High Pressure for 12 minutes, followed by a 12-minute natural release. Release any remaining pressure, then carefully open the lid.

3. 3

   Shred chicken

   Transfer the chicken to a large mixing bowl. Remove the skin if you like, then shred the meat with a fork and discard the bones.

4. 4

   Thicken sauce

   Remove the dried chillies from the cooker. Use the Sauté setting to bring the sauce back to a boil. Taste it and, if you want it sweeter, add about 1 tablespoon (15 ml) of honey. Stir together the cornflour and cold water, then gradually stir the mixture into the sauce, adding it in three batches until it reaches your preferred thickness. Return the shredded chicken to the sauce and mix well.

5. 5

   Assemble wraps

   Spoon the shredded chicken onto the lettuce. Garnish with finely chopped spring onion and serve hoisin sauce on the side if desired.

What is General Tso chicken?

General Tso chicken is a Chinese-American takeout favourite, usually known for chicken coated in a glossy, sweet, tangy and chilli-spiked sauce. This version uses drumsticks cooked under pressure, then shreds the meat and serves it in lettuce leaves.

The sauce brings together soy, vinegar, sugar, sesame oil and Shaoxing wine. Cooking the chicken in the pressure cooker lets it become tender while the aromatics flavour the cooking liquid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 302 calories, 19g protein, 25g carbs, 12g fat.

The chicken supplies most of the protein, while sugar and the lettuce contribute carbohydrates; peanut and sesame oils account for much of the fat. Serve with extra vegetables or a modest portion of rice to round out the plate.

Build the aromatic base

Chillies: the dried red chillies add heat and aroma as they sauté; remove them before thickening the sauce. Adjust the chilli quantity if you prefer a gentler kick.

Aromatics: garlic, ginger and the white parts of the spring onions get a short sauté in peanut oil. Keep them moving and take care not to let the garlic catch.

Balance the sauce

Sweet and sour: sugar gives the sauce sweetness, while vinegar adds tang. Dark soy sauce contributes savoury depth, and Shaoxing wine brings a distinctive flavour.

Finishing touch: taste the sauce after pressure cooking, before adding optional honey. The cornflour mixture is added in stages so you can stop when the sauce coats the chicken as you like.

Shred the drumsticks

Check the meat: after pressure cooking, the chicken should be tender enough to pull apart with a fork. Let it cool just enough to handle safely, then remove the bones carefully.

Skin: remove it if you prefer a leaner, less rich result, or leave it on for a fuller texture. Return the shredded meat to the thickened sauce so it is coated before serving.

Serve in crisp lettuce

Lettuce leaves provide a fresh, crisp contrast to the warm, sticky chicken. Choose pieces large enough to hold a spoonful without folding or tearing.

Garnish with the reserved green spring onion and offer hoisin sauce at the table if desired. Rice or steamed vegetables can also make the wraps part of a more substantial meal.

Plan the timing

The recipe takes 45 minutes overall, including pressure cooking and the natural release. Have the sauce ingredients and aromatics ready before starting the sauté step.

While the cooker builds pressure, use the time to prepare the lettuce and garnish. The final thickening happens quickly, so watch the sauce and stir as it returns to a boil.

Recipe notes & tips

• Arrange the aromatics and sauce ingredients before switching on the Instant Pot.
• Sauté the garlic gently so it becomes fragrant without browning too much.
• Remove the chillies before adding the cornflour mixture to keep their flavour from intensifying in the finished sauce.
• Add the cornflour mixture in three batches and pause to check the thickness between additions.
• Use two forks to shred the chicken, checking carefully for any small bones.
• Keep the lettuce leaves chilled until you are ready to fill them.

Variations

• Milder heat: use fewer dried chillies for a gentler sauce.
• Extra tang: choose Chinese black vinegar for a deeper, more rounded sour note.
• Sweeter sauce: stir in the optional honey a little at a time after tasting.
• Rice bowl: serve the sauced chicken over steamed rice instead of lettuce.
• More greens: add extra lettuce or serve with steamed vegetables on the side.

Common mistakes to avoid

• Burnt garlic: keep the aromatics moving and sauté only until fragrant, about 3 minutes.
• Over-thickened sauce: add the cornflour mixture in three batches and stop when it reaches the texture you want.
• Missed chillies: remove the dried chillies before thickening and returning the chicken to the sauce.
• Unshredded bones: check each drumstick carefully as you pull the meat apart.
• Torn lettuce: choose sturdy leaves and avoid overfilling each one.

How to store

Refrigerate leftover chicken and sauce in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until hot throughout, adding a small splash of water if the sauce has become too thick. Store lettuce separately and assemble just before serving.

Frequently asked questions