Preparation

• In a medium bowl, combine the rice vinegar, granulated sugar, hoisin sauce, soy sauce, Shaoxing wine, minced garlic, grated ginger, and red pepper flakes. Mix well and set aside to let the flavors meld.
• Beat the egg in a shallow bowl. Place the cornstarch in a separate bowl. Dip each chicken piece first into the beaten egg, then coat thoroughly with cornstarch. Set the coated chicken pieces aside on a plate.
• Turn the Instant Pot to the SAUTE function and let it heat up. Add oil to the pot insert. Add the coated chicken pieces in batches, cooking each side for about 2 minutes until crispy and golden brown. Remove cooked chicken pieces and place them on a plate.
• Add chopped garlic and chopped ginger to the pot and cook until fragrant, approximately 1 minute. Pour in the chicken stock and scrape the bottom of the pot with a spatula to deglaze, lifting any browned bits off the surface.
• Pour the prepared sauce into the Instant Pot insert and add the browned chicken pieces back in. Stir to coat the chicken in the sauce evenly.
• Cancel the SAUTE function. Secure the lid onto the Instant Pot, ensuring the valve is set to SEALING. Select MANUAL or PRESSURE COOK mode on HIGH PRESSURE and set the timer for 5 minutes.
• After the pressure cooking cycle finishes, quickly release the pressure by turning the valve from SEALING to VENTING. Carefully open the lid once the pressure is fully released.
• In a small bowl, mix together 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Stir this slurry into the hot contents of the pot. The residual heat will thicken the sauce. If the sauce hasn’t thickened to your liking, turn the SAUTE function back on and simmer for a few minutes until desired consistency is reached.
• Serve the General Tso’s chicken over cooked rice. Garnish with sesame seeds and finely sliced green onions. Enjoy your flavorful, homemade meal!