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Hunan Province · 221 BC · The Unification Feast

Instant Pot Orange Chicken

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Instant Pot Orange Chicken

Hunan Province · 221 BC · The Unification Feast

Chénjú Jī

When Qin Shi Huang unified the seven warring states of China in 221 BC and declared himself the First Emperor, the court historians record that he ordered a feast of the foods from all conquered territories served simultaneously in the great hall at Xianyang. From Hunan came a preparation of chicken braised with dried citrus peel — a technique the Hunanese had developed to preserve the harvest of their abundant orange groves through the winter months — combined with rice wine vinegar and the fermented chili pastes for which the province was already renowned. The dish was sweet, sour, and fierce in equal measure: the dried orange peel contributed a concentrated bitterness that fresh citrus cannot replicate, the vinegar cut through the richness of the braised chicken, and the chili heat built slowly on the palate rather than hitting immediately. Emperor Qin, according to the court records, ate it three times over the course of the evening and asked that the Hunanese cook be brought to the palace kitchen permanently. The American version — which emerged from the Panda Express kitchen in Pasadena, California, in 1987 — is sweeter and milder than the Hunanese original, adapted for a different palate. The Instant Pot version honors both traditions: the ancient citrus technique and the modern appetite for caramelized, saucy, deeply satisfying chicken.

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Ingredients

2 lbs chicken breast or thighs cut into 1-2 inch pieces

2 tablespoons vegetable oil

1 cup orange juice no sugar added

1 tablespoon ginger grated

6 cloves garlic* minced

1 tablespoon rice wine or dry white wine**

1/2 cup tomato sauce optional

¼ cup granulated sugar

¼ cup brown sugar

¼ cup lite soy sauce

1 tablespoon Sriracha***

zest from 1 orange

2 tablespoons cornstarch

2 tablespoons orange juice

4 green onions sliced

extra orange zest

Method

I

It is important for the chicken not to have any extra moisture, dry it with a few paper towels and after that cut the chicken into 1-2 inch chunks.

II

Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.

III

Add the oil to the hot Instant Pot, add the chicken and sauté for 2-3 minutes, stirring a few times. Cook until it just starts to get golden. When sautéing it, stir constantly so it doesn't stick to the bottom of the pan.

IV

Also, after you sauté the chicken, check if bits stuck to the bottom, in that case, deglaze the pot with 1/4 cup orange juice and scrape them with a wooden spoon. If you leave the bits stuck to the bottom, they may burn or cause the pot not to come to pressure.

V

Add the Sauce ingredients to the pot: remaining 3/4 cups of orange juice, minced garlic, ginger, soy sauce, white sugar, brown sugar, rice wine, orange zest and Sriracha sauce. You can skip the Sriracha sauce or add more if you prefer your food on the spicier side.

VI

Add the tomato sauce if you are using it. The tomato sauce adds a tanginess to the overall sweet recipe, and it makes it taste more savory. It is based on your own preference. I like it both ways: with and without the sauce. You can use less, or completely leave it out if you want a pure orange aroma.

VII

Stir gently until all the ingredients are combined and coated in sauce.

VIII

Close lid, select Manual, and select 5 minutes on High Pressure. Make sure the vent is closed.

IX

Use a 10 minute Natural Release. Turn off the heat. Release the remaining pressure by opening the vent. Open the lid.

X

Select again the Sauté function, on LOW. In a medium bowl combine 2 tablespoons of cornstarch with the orange juice, whisk until all combined with no lumps.

XI

Add the mixture to the Instant Pot and gently stir to combine. Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens. Simmer for 2-3 minutes.

XII

Let the Orange Chicken stand for 5-7 minutes, the sauce will thicken more.

XIII

Serve over rice and garnish with fresh chopped green onions and extra orange zest.