¼teaspoon(1teaspoon)red pepper flakesor more if you like it spicy
2teaspoonhoisin sauce
1tablespoonwater
For garnish:
Finely sliced green onions
Sesame seeds
Instructions
In a medium bowl mix all the ingredients mentioned under the Sauce section. Keep aside.
Beat egg in a shallow bowl and take corn-starch in another bowl. Dip chicken pieces in egg, then coat in corn-starch and set aside.
Set the instant pot on the SAUTE function, let it heat up.
Add oil and let it heat up, add the coated chicken pieces in a single layer and cook it until crispy. 2 minutes on each side. Transfer the chicken to a plate.
Next add ginger and garlic. Cook until the garlic turns fragrant. Add chicken stock and give a nice mix. Deglaze the pot by stirring properly so no food stuck to the bottom of the pot.
Add in the prepared sauce and cook everything for a couple of minutes until it is combined well.
Next add in the chicken pieces.
CANCEL the SAUTE button. Select the PRESSURE COOK button on HIGH PRESSURE for 5 minutes. (Make sure the valve is in SEALING position).
Once the pressure-cooking cycle is over. Quick release pressure by manually moving the valve from SEALING to VENTING position.
Open the lid carefully and select the CANCEL button.
Combine 1 tablespoon corn-starch and water.
Select the SAUTE button and stir in the flour mixture and let it simmer for 3 minutes. Until the sauce thickens.
Once done CANCEL the SAUTE button.
Serve with Rice. Sprinkled with sesame seeds and chopped green onions.
Notes
In the photo, there are dried red chilies that were used in this dish. Due to feedback, I've removed this ingredient b/c people mentioned it being too spicy. You may add them if you desire spicier dishes or just add more red pepper flakes.You can store in an airtight container for 4 days in the refrigerator or around 2 months in the freezer.