Description
This Instant Pot Firecracker Chicken is a flavorful, spicy dish featuring tender chicken pieces cooked in a tangy, sweet-hot sauce. Perfect for a quick and easy weeknight dinner, served over rice and garnished with fresh green onions.
Ingredients
Scale
Chicken and Coating
- 2 lbs chicken breasts cubed into bite-size or 1 inch pieces
- ⅓ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons vegetable oil
- ½ cup water (¼ cup to deglaze, ¼ cup added to chicken and sauce)
Sauce
- ⅓ cup hot sauce such as Frank’s hot sauce or sriracha
- ½ cup light brown sugar or honey
- 1 tablespoon rice wine vinegar or apple cider vinegar
- 1 tablespoon soy sauce (use tamari sauce for a gluten-free option)
To Thicken the Sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
For Serving
- ¼ cup green onion chopped
- Cooked rice for serving
Instructions
- Coat the Chicken: In a bowl, add the cubed chicken, cornstarch, salt, and ground black pepper. Mix well until the chicken is evenly coated with the cornstarch mixture.
- Sauté the Chicken: Turn on the Instant Pot and select the SAUTE function on low heat. Heat vegetable oil, then add the coated chicken pieces. Brown the chicken lightly for a few minutes. Remove the chicken from the pot and set aside on a plate.
- Deglaze the Pot: Pour ¼ cup water into the pot and use a wooden spoon or heat-resistant spatula to scrape up any browned bits stuck to the bottom of the pot. Discard this liquid and bits to ensure a smooth sauce. Turn off the SAUTE mode.
- Prepare and Add Sauce: In a bowl, whisk together hot sauce, brown sugar or honey, vinegar, and soy sauce until well combined. Add this sauce mixture to the Instant Pot along with the reserved chicken pieces. Pour in ¼ cup water and stir everything together evenly.
- Pressure Cook the Chicken: Secure the Instant Pot lid and set the pressure release valve to SEALING. Select the PRESSURE COOK or MANUAL function, and set the timer for 5 minutes on high pressure. The pot will take approximately 4 minutes to come to pressure before the cooking time begins. Once finished, perform a quick release to release the steam.
- Remove the Chicken: Carefully open the Instant Pot lid. Use tongs or a slotted spoon to remove the cooked chicken and set it aside.
- Thicken the Sauce: Press SAUTE again if the sauce has cooled. When the sauce is simmering, add the slurry made by mixing 1 tablespoon cornstarch with 1 tablespoon water. Whisk continuously until the sauce thickens quickly. Return the chicken to the pot and stir to coat it well with the thickened sauce.
- Serve: Serve the firecracker chicken over cooked rice and garnish with chopped green onions for a fresh finish.
Notes
- For a gluten-free version, use tamari sauce instead of regular soy sauce.
- Adjust the quantity of hot sauce to control the spice level according to your preference.
- Discarding the deglazing liquid helps avoid a gritty texture in the sauce.
- The sauce thickens very quickly once the cornstarch slurry is added, so whisk continuously to prevent lumps.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this dish vegan, substitute chicken with firm tofu or seitan and use vegan-friendly sauces accordingly.
