Orange Chicken

Ingredients for the Chicken

• 1/4 cup potato starch
• Salt and black pepper to taste (I added 1 tsp salt + ½ tsp black pepper)
• 2 lb boneless skinless chicken breasts or thighs
• 4 Tbsp vegetable oil
• 1 Tbsp potato starch + 1 Tbsp water
• Sesame seeds to garnish (optional)
• Green onions, sliced (optional)

Ingredients for the Sauce

• 1 cup orange juice (from 3-4 oranges)
• ¼ cup maple syrup
• 3 Tbsp honey
• 1 tsp potato starch
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp Chinese cooking wine
• 3 cloves garlic, minced
• 1 tsp sesame oil
• 1 tsp minced ginger
• ¼ tsp cayenne pepper
• 1 Tbsp finely grated orange zest
• 1 Tbsp potato starch + 1 Tbsp water

Instructions for Making the Sauce

1. Zest 2 oranges for 1 Tbsp. Reserve zest.
2. In a medium bowl, place orange juice, sugar, honey, soy sauce, vinegar, Chinese wine, garlic, sesame oil, ginger, cayenne pepper, and orange zest.
3. Whisk to combine. Set aside.

Instructions for Making the Chicken

1. Cut the chicken into 1 1/2-inch pieces.
2. Place the potato starch, salt, and pepper together in a gallon-sized zip-top bag.
3. Add the chicken pieces, seal the bag, and shake until the chicken is well-coated.
4. Sauté by placing a skillet over medium-high heat.
5. When hot, add oil.
6. Add the chicken in batches, making sure not to crowd the pot, and cook about 2 minutes per side, or until the potato starch coating is slightly crispy and dry.
7. Transfer the chicken to a plate and repeat with any remaining chicken.
8. Return chicken to the pot and pour sauce over it.
9. Secure the lid to the Instant Pot, close pressure valve and select “manual” or “high pressure” and cook for 10 minutes.
10. When the time is up, carefully turn the valve to “venting” to release the pressure. Then remove the lid. Press “Cancel”.

To Thicken the Sauce

1. Mix the potato starch and water in a small bowl until no lumps.
2. Turn the Instant Pot ON and select “sauté” mode, adjust heat to normal.
3. Pour mixture over the chicken; mix to combine. Simmer for 1 – 2 minutes until the sauce thickens.
4. Serve chicken with rice. Sprinkle with sesame seeds and sliced green onions, if desired.