By: MaryAnn Morsette
Great recipe! I increased the orange juice and soy sauce to bulk up the sauce and made this in my Instant Pot with 1 cup water (15 minutes on Manual for frozen chicken legs, 10 minutes for fresh). Very delicious, I did reduce the sauce down because of the extra water needed to pressure cook, and then thickened with a cornstarch slurry. I served over Jasmine rice with sesame seeds and sliced green onions and it was a hit. Another time I will serve it over coconut rice. This is also great to freeze, remove the chicken skin and mix the sauce up, add to a couple gallon sized ziplock bags (arrange legs in a single layer) and freeze. Worked perfectly to divide the batch into 2 meals for my small household and cooked wonderfully from fozen in my Instant Pot.