Instant Pot Orange Chicken Legs
Ingredients
The chicken
-
3 - 4
lbs
Chicken Legs (drumsticks)
-
½
tsp
Salt
-
¼
cup
Soy Sauce
-
1
Tbsp
Rice Wine Vinegar
-
7
cloves
Garlic, pressed or grated
-
¼
tsp
Red Pepper Flakes
-
1
Tbsp
Fresh Ginger
-
Zest of 2
Oranges
-
1 ½
cups
Orange Juice
The sauce
-
2
Tbsp
Corn Starch
-
3
Tbsp
Water
-
2
Tbsp
Brown Sugar
-
1
tsp
Toasted Sesame Oil
-
Green Onions (for garnish), sliced
If Making Rice At Same Time
-
2
cups
White Long Grain Rice, rinsed well
-
2
cups
Water
Instructions
- Add the chicken legs, salt, soy sauce, rice wine vinegar, garlic, red pepper flakes, ginger, half of the orange zest, and the orange juice to the Instant Pot.
- Seal the pot and set the steam release knob to the Sealing position.
- Select the Pressure Cook/Manual setting for 10 minutes.
- After cooking, let the pot sit for 5 minutes for natural release, then perform a quick release for remaining steam.
- Remove the chicken legs and place them on a baking sheet.
- Preheat the broiler to 375°F if caramelizing the coating.
- Mix corn starch and water to create a slurry, then add it to the pot on the Sauté setting until thickened.
- Stir in brown sugar and sesame oil, and adjust salt if necessary.
- Pour the sauce over the chicken legs and broil for a few minutes if desired.
- Garnish with green onions and serve with rice.
Nutrition Facts (estimated)
Servings
4 - 6
Calories
273
Total fat
10g
Total carbohydrates
30g
Total protein
24g
Sodium
800mg
Cholesterol
100mg
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