If you’ve been craving a dish that is bursting with flavor, incredibly easy to make, and packed with that perfect balance of sweet and spicy, then you’re in for a treat with this Instant Pot Sticky Korean Chicken Recipe. This vibrant dish marries tender chicken with a luscious, sticky sauce enriched by honey, soy, and the fiery kick of Gochujang, all coming together in just minutes thanks to the Instant Pot. It’s a fantastic way to bring a taste of Korea into your kitchen without hours of prep, and once you try it, it’s bound to become a new favorite for busy weeknights or casual gatherings alike.

Instant Pot Sticky Korean Chicken Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things straightforward but intentionally flavorful — each ingredient plays a crucial role in creating the signature sticky glaze, depth, and texture that make this dish so memorable. Here’s what you’ll need to whip up this delightful meal.

1 ½ lb boneless skinless chicken breasts: Tender and lean, perfect for soaking up the rich sauce.
½ cup low sodium soy sauce or tamari: Provides the salty umami foundation without overpowering the dish.
¼ cup honey: Adds a natural sweetness that balances the heat and brings that irresistible stickiness.
1-2 tbsp Gochujang (Korean chili paste): This fermented chili paste is the star spice, giving the dish its signature tangy heat.
2 tbsp toasted sesame oil: Infuses a toasty, nutty aroma that lifts the flavor profile beautifully.
1 inch fresh ginger, grated: Adds a zesty warmth and slight pepperiness to enliven the sauce.
2 cloves garlic, grated: For that unmistakable savory punch that melds all flavors perfectly.
Steamed white rice: Soft and fluffy, the perfect canvas for soaking up every bit of sauce.
1 cup kimchi: Fermented cabbage that brings a spicy, tangy crunch as a refreshing contrast.
1 mango, sliced: Sweet, juicy slices that add a tropical brightness to each bite.
Toasted sesame seeds and green onions: Classic garnishes that add texture, color, and fresh flavor.

How to Make Instant Pot Sticky Korean Chicken Recipe

Step 1: Prepare the Flavorful Sauce

Start by combining the soy sauce, honey, Gochujang, toasted sesame oil, grated ginger, and garlic right in the Instant Pot. This sauce base is where all the magic happens, creating the perfect sticky and spicy coating that infuses deep flavor into the chicken.

Step 2: Add the Chicken and Cook Under Pressure

Place the boneless skinless chicken breasts into the Instant Pot, nestling them in the sauce and ensuring each piece is coated generously. Seal the lid and cook on high pressure for 8 minutes—this short, high-powered cooking tenderizes the chicken while locking in all those flavors wonderfully.

Step 3: Release Pressure and Thicken the Sauce

Once cooking is complete, carefully release the pressure. At this point, you’ll want to check the sauce consistency. If it feels too thin, simmer it briefly using the sauté function to thicken the glaze to the perfect sticky texture that clings deliciously to the chicken.

Step 4: Serve and Garnish

Your Instant Pot Sticky Korean Chicken Recipe is ready to shine. Serve the tender chicken over a bed of steamed white rice and top with crunchy kimchi, ripe mango slices, toasted sesame seeds, and chopped green onions to add freshness and texture with every bite.

How to Serve Instant Pot Sticky Korean Chicken Recipe

Garnishes

The simple toppings of toasted sesame seeds and green onions do more than just decorate—they introduce delightful contrast in crunch and a pop of color that brightens the plate. Fresh mango slices bring a subtle sweetness that beautifully offsets the spice, while kimchi adds a tangy, fermented zing to complete the flavor experience.

Side Dishes

If you want to amp up the meal, consider pairing your sticky chicken with classic Korean sides like steamed broccoli, pickled radish, or even a crisp cucumber salad. These sides complement the rich sauce with refreshing textures and keep the meal balanced and satisfying.

Creative Ways to Present

Thinking outside the bowl? This sticky Korean chicken also makes a fantastic filling for lettuce wraps or soft steamed buns for a hands-on feast. You could even toss the shredded chicken into stir-fried noodles for a quick fusion twist—so many delicious possibilities!

Make Ahead and Storage

Storing Leftovers

Place any leftover chicken and sauce in an airtight container and store in the refrigerator for up to 3 days. The flavors only deepen after resting, making it just as tasty—if not more—when reheated.

Freezing

This dish freezes exceptionally well. To freeze, portion the chicken and sauce into freezer-safe containers or bags, keeping them tightly sealed to preserve freshness. Frozen leftovers can be stored for up to 2 months and thawed in the fridge before reheating.

Reheating

Reheat gently in a skillet over medium-low heat to prevent drying out, allowing the sauce to loosen and re-coat the chicken beautifully. Adding a splash of water or broth can help restore moisture and keep the stickiness intact for that fresh-made feel.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless skinless chicken thighs will provide even more tenderness and juicy flavor, making the dish extra succulent. Just adjust the cooking time slightly if using larger pieces.

How spicy is this recipe? Can I adjust the heat?

The heat mainly comes from the Gochujang, which you can easily increase or decrease according to your preference. Start with 1 tablespoon if you prefer mild and go up to 2 or more for that fiery punch.

Can I make this recipe without an Instant Pot?

Yes, you can slow-cook it by using a crockpot on low for 3-4 hours or high for 2-3 hours. The flavors will develop beautifully, just like in the Instant Pot, but it takes a bit longer.

Is there a substitute for Gochujang if I can’t find it?

While Gochujang is distinctive, a mixture of chili paste and a touch of miso paste or even a spicy Korean chili sauce can work in a pinch—just expect a slight difference in flavor.

What rice is best served with this dish?

Classic steamed short-grain white rice is ideal because it’s sticky enough to hold the sauce well, but jasmine rice or brown rice can also be delicious alternatives depending on your texture preference.

Final Thoughts

I hope this Instant Pot Sticky Korean Chicken Recipe inspires you to bring some bold, savory-sweet Korean flavors into your home cooking. It’s wonderfully simple, quick, and truly irresistible—a dish worth making again and again. Don’t hesitate to dive in and make this recipe yours with your favorite sides and garnishes; I promise it will be a hit at your table!