Description
This Instant Pot Firecracker Chicken recipe offers a perfect blend of spicy, sweet, and tangy flavors, with tender chicken pieces cooked quickly under pressure and coated in a sticky, flavorful sauce. It’s an easy, family-friendly dish that pairs wonderfully with steamed rice and a sprinkle of fresh green onions for garnish.
Ingredients
Scale
Chicken
- 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 and 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 for gluten-free option)
To Thicken the Sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
For Serving
- ¼ cup green onion chopped
- Cooked rice
Instructions
- Prepare the Chicken: In a bowl, combine the cubed chicken, cornstarch, salt, and black pepper. Mix until the chicken pieces are evenly coated.
- Sauté the Chicken: Turn on the Instant Pot to the SAUTE (low) setting and heat the vegetable oil. Add the coated chicken and cook until lightly browned on all sides. Remove the chicken onto a plate and set aside.
- Deglaze the Pot: Pour ¼ cup of water into the Instant Pot and use a wooden spoon or heat-resistant spatula to scrape any browned bits from the bottom. Discard this liquid to ensure a smooth sauce. Turn off the SAUTE mode.
- Make the Sauce: In a bowl, whisk together the hot sauce, light brown sugar or honey, rice wine vinegar, and soy sauce. Pour this mixture into the Instant Pot along with the reserved chicken and remaining ¼ cup water. Stir to combine.
- Pressure Cook the Chicken: Secure the lid and set the vent to SEALING. Select the PRESSURE COOK or MANUAL setting and cook on high pressure for 5 minutes. Allow about 4 minutes for the pot to come to pressure before cooking begins. Once the time is up, perform a quick release of the steam.
- Remove the Chicken: Carefully open the lid, transfer the cooked chicken onto a plate, and set aside.
- Thicken the Sauce: Re-enable the SAUTE function, bringing the sauce to a gentle boil. Whisk together 1 tablespoon cornstarch and 1 tablespoon water, then slowly add this slurry to the sauce. Stir constantly until the sauce thickens, which happens quickly. Return the chicken to the pot and mix to coat with the thickened sauce.
- Serve: Spoon the firecracker chicken over cooked rice and garnish with chopped green onion. Serve immediately.
Notes
- For a gluten-free version, use tamari sauce instead of regular soy sauce.
- Adjust the hot sauce amount to suit your preferred spice level.
- Using cornstarch slurry helps to thicken the sauce for a glossy finish.
- Discarding the deglazing liquid prevents any burnt bits from affecting the sauce texture.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- Serve with steamed rice or your favorite grain for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 18 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 85 mg
