A tantalizing dish of crispy chicken coated in a sweet and spicy Asian-inspired sauce. Who needs takeout when you can make delicious copycat Firecracker Chicken at home in your Instant Pot?!
Course Main Course
Cuisine Chinese
Keyword chicken, copycat, Instant Pot
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 6servings
Calories 291kcal
Author Stacey aka the Soccer Mom
Equipment
Instant Pot
Ingredients
Ingredients:
1 ¼poundschicken breastsboneless, skinless
⅓cupcorn flour
⅓cupflour
3eggsbeaten
1Tablespoonolive oil
¼cupgreen onionssliced
¼cupsnow peas
¼cupred peppersliced
½onionsliced
Sauce Ingredients
⅓cupbuffalo sauce
½cupbrown sugar
1Tablespoonrice vinegar
¼teaspoonred pepper flakes
Instructions
Trim and cut chicken breasts into 1″ to 1.5″ chunks and set aside.
Create a dredging station with one bowl of beaten eggs and one bowl of flour and cornflour.
Dip each piece of chicken in egg wash, then roll in flour coating.
Cook chicken using an Air Fryer (5 minutes at 400°F) or by pan-frying in a wok or skillet with 4TB oil. You don't want to cook the chicken all the way through, as it will finish cooking in the Instant Pot.
Add olive oil and the veggies to the Instant Pot on the Sauté setting (high). Cook, stirring frequently, for 5 minutes, then add the chicken to the Instant Pot.
In a small bowl, whisk together buffalo sauce, brown sugar, rice vinegar and red pepper flakes. Pour sauce over chicken and toss to combine.
Turn off the Instant Pot or press "cancel."
Place the lid on the Instant Pot and seal. Turn on Manual for 4 minutes.
When done cooking, release the pressure from the Instant Pot, remove the lid and enjoy!
Notes
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.