Set instant pot to SAUTE mode.
Add cubes chicken and saute for a minute or until it changes it’s color.
Add ginger garlic and continue to saute and cook.
Add dried red chilies, scallions, hoisin sauce, low sodium soy sauce, brown sugar, Zhenjiang vinegar or Chinese wine vinegar, Lemon juice, Chili sauce (optional), Salt and pepper. Give a quick stir.
Add 5-7 tablespoons chicken stock.
Select POULTRY setting and adjust timer to 5 minutes.
Note – I tested twice with chicken thighs (boneless, skinless) for 10 minutes cooking time and I found that the chicken get over cooked and they turned almost like shredded chicken.
5 minutes for chicken thighs or chicken breasts works best for me. Select 5 minutes first when you make this recipe, once cooking time is done, open lid and test a chicken piece but piercing with a fork. If it tears/cut smooth then you chicken is cooked well. If 5 minutes POULTRY setting ends up with undercooked chicken, select SAUTE mode and let the pot simmer for few more minutes with lid off until chicken is cooked through. In case you pot turns dry, pour about 5-7 tablespoons chicken stocks and allow chicken to cook.
Pro-Tip : Do not cut chicken pieces too small, keep them alteast 1.5 inch cubes. You don’t want to end up with General Tso shredded chicken.
Once instant pot cycle is complete, wait for 5 minutes for NATURAL release. Then turn valve to VENTING position for QUICK release. Carefully unlock and remove the lid from the instant pot.
Whisk flour with little water. Pour it into pot, instant pot set on SAUTE mode. Let it simmer for few minutes as the sauce thickens.
Garnish with chives and sesame seeds.
Serve hot with white rice or cauliflower rice for low carb options.