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
Keyword chicken, copycat, Instant Pot
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
Author Stacey aka the Soccer Mom
1 ¼poundschicken breastsboneless, skinless
¼teaspoonred pepper flakes
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!
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.