Pressure Cooker Chinese Take Out Sweet ‘N Sour Chicken will cure your cravings for cheap Strip Mall $1.00 an item Chinese Food.
Do you remember those $1.00 Chinese Restaurants in the strip malls all over the place? You walk in to the restaurant and the people behind the counter, are holding up toothpicks with a sampling of some type of a chicken nugget?
The food is usually fast moving and really, for a buck, not too bad. Well, think of this recipe kind of like that.
The ingredient list is short. This is not an authentic Chinese recipe. It’s just a quick and easy Pressure Cooker Chinese Take Out Sweet ‘N Sour Chicken recipe to help you get through your Fast Food ‘Chinese Food’ cravings.
Think about starting out your meal with some Air Fryer New York Style Egg Rolls. They are simple to make and taste like they came from a good New York Chinese Restaurant.
Turn this Pressure Cooker Chinese Take Out Sweet ‘N Sour Chicken recipe into a one pot meal!
Whisk up the Sweet ‘N Sour Sauce and put it aside. After browning the chicken a bit, we’ll add it to the pot and have it cook together with the chicken.
In a medium mixing bowl, add the Potato Starch and all the seasonings. I like to add a sprinkle of Chinese Five Spice to the Potato Starch. It adds a bit of authenticity, even though this is not a proper Chinese recipe. Whisk the dry ingredients together.
Before starting to dredge the chicken, turn on your Pressure Cooker and allow it to heat completely. Use the Sauté, Browning or Meat button, whichever you have on your model. When you allow a stainless steel pot to get hot, before adding a fat, this will help to make the pot non stick.
Add the chicken pieces to the Potato Starch mixture. Using tongs, not your fingers…trust me, you don’t want to use your fingers, they will become a gloppy mess, dredge the chicken in the Potato Starch mixture and make sure all pieces are covered.
Shake off excess Potato Starch and dip the chicken pieces into the egg mixture.
While you are prepping the chicken, select Sauté, Browning or Meat on your Pressure Cooker and allow to fully heat, before adding your fat/oil. Doing so, will help to make a stainless steel pot, non stick.
Add the oil to your cooking pot. Using your tongs and in batches, shake off excess egg and carefully place chicken pieces into the Pressure Cooker cooking pot and sear the chicken on all sides. This will give a little protection to the chicken and keep it from getting dry and rubbery.
Remove the chicken to a dish and repeat the process, until all the chicken has a light sear and is well protected from the dreaded demons of the dry and rubbery pressure cooker chicken. The chicken will puff up a bit.
There shouldn’t be much, if anything stuck in the cooking pot. It is important to shake off any excess Potato Starch and then the egg prior to placing the chicken into the cooking pot. However, the water and deglazing will undo any issue that may arise. 🙂 So, add in the water and deglaze the pot. This will also cool down the pot a bit, so that you won’t have any scorching after the sauce is added.
Pour in the Sweet ‘N Sour Sauce and Whisk it with the Water to combine. Make sure nothing is stuck on the bottom of your cooking pot. If you prefer an Orange flavor, please try my Pressure Cooker Chinese Orange Pepper Chicken for a one pot meal.
Very carefully, place all the chicken into the Sweet ‘N Sour Sauce and mix together. If you want to make your rice at the same time, using the Pot in Pot method, now is the time to add your Trivet and pan of rice.
A Sweet ‘N Sour Sauce should not be super thick, but it is not runny like water either. It needs to be thick enough, just to stick to the chicken. After removing the chicken from your Pressure Cooker, use the Sauté, Browning or Meat button on your Pressure Cooker and cook down the sauce a bit. This will only take a minute or two, so keep your eye on the Sauce.
Serve your Pressure Cooker Chinese Take Out Sweet ‘N Sour Chicken with Pressure Cooker Perfectly Cooked Pot in Pot Rice. If you like Chinese Take-Out, please try my Pressure Cooker Chinese Take-Out Beef and Broccoli.
Kitchen Equipment and Essentials
- Instant Pot DUO 6 Quart
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alpha Armour Salt Box with Spoon
- stainless steel flat bottomed insert pans or stainless steel flat bottomed insert pan for Pot in Pot Rice and Desserts
- Stainless Steel Tall Legged Trivet
- 3.5 Quart Stainless Steel Mixing Bowl
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Here is the handy printable recipe:
- Trim fat from chicken and cut into bite size pieces.
- In a medium mixing bowl, add Potato Starch, Chinese Five Spice, Salt and Pepper and combine. Add Chicken to Potato Starch and coat well. Dip chicken into the egg mixture and set aside.
- Select Saute, Browning or other button on your Pressure Cooker and allow pot to fully heat.
- Add oil to the cooking pot. Using tongs, pick up Chicken pieces, shake off excess Egg and place into Pressure Cooker cooking pot, being careful not to crowd chicken. Sear Chicken on all sides and remove to a plate. Repeat, until all Chicken has been seared and puffy.
- Add water and deglaze pot. Add in sauce and whisk together. Carefully place Chicken into sauce.
- If making this a One Pot Meal, add the Prepared PIP Rice now.
- Lock on lid and close Pressure Valve. Cook at High Pressure for 3 minutes. When Beep sounds, allow a 10 minute Natural Pressure Release.
- Remove lid. (Remove Rice and cover tightly to allow the rice to finish cooking) Remove Chicken to a bowl. If desired, simmer sauce until thick.