- 8 chicken legs
- 2 teaspoons dried sand ginger 沙薑粉 (Kaempferia Galanga or Zeodary Powder)
- 1¼ teaspoon kosher salt
- ¼ teaspoon five spice powder
- Optional: a dash of ground white pepper
1Season the Chicken Legs: Place the chicken legs in a large mixing bowl. Pour in 2 teaspoons of dried sand ginger 沙薑粉, 1 ¼ teaspoon of kosher salt, and ¼ teaspoon of five spice powder. Mix well.
2Wrap the Chicken Legs: Place the seasoned chicken legs on a large piece of parchment paper (Do NOT use aluminum foil). Wrap it up tightly and place it on a shallow dish with the opening side facing upwards. Do not stack more than 2 levels of chicken legs.
3Pressure Cook the Chicken Legs: Place a steamer rack in the pressure cooker and pour in 1 cup of water. Carefully place the chicken legs dish onto the rack. Close lid and cook at High Pressure for 18 – 26 minutes (Please see notes), then Natural Release for 20 minutes (turn off the heat and do NOT touch it).
Open the lid carefully. Remove the dish from the pressure cooker and unwrap the parchment paper carefully.
4Thicken the General Tso’s Sauce: Remove the Chinese red chili. Heat up your pressure cooker (Instant Pot: press Sauté button), and bring the sauce back to a boil. Taste the sauce and add in roughly 1 tbsp (15ml) of honey to sweeten the sauce if desired.
Mix 2 tbsp of cornstarch with 2 tbsp of water and stir the mixture into the sauce one third at a time until desired thickness.
Place the shredded chicken back into the sauce and mix well.
5Optional Step – Finish in the Oven: Pour out all the juice on a small bowl (don’t throw it away!), then place the chicken legs on a wire rack on top of an oven tray. Put it under the broiler until the skin is browned but not dried out.
6Serve: Serve immediately. The remaining meat juice can be used as a dipping sauce for the chicken. Taste and add more dried sand ginger to your liking.