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Instant Pot Sticky Korean Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 34 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Korean
  • Diet: Halal

Description

This Instant Pot Sticky Korean Chicken recipe features tender boneless chicken breasts cooked in a flavorful blend of soy sauce, honey, and spicy Gochujang chili paste. It’s quick to prepare and perfect for a weeknight dinner, served over steamed white rice with kimchi, fresh mango slices, toasted sesame seeds, and green onions for an authentic Korean-inspired meal.

Ingredients

Chicken and Sauce

  • 1 ½ lb boneless skinless chicken breasts
  • ½ cup low sodium soy sauce or tamari
  • ¼ cup honey
  • 1-2 tbsp Gochujang (Korean chili paste)
  • 2 tbsp toasted sesame oil
  • 1 inch fresh ginger, grated
  • 2 cloves garlic, grated

To Serve

  • Steamed white rice
  • 1 cup kimchi
  • 1 mango, sliced
  • Toasted sesame seeds
  • Chopped green onions

Instructions

  1. Prepare the sauce: In the Instant Pot, combine ½ cup low sodium soy sauce or tamari, ¼ cup honey, 1-2 tablespoons Gochujang, 2 tablespoons toasted sesame oil, 1 inch grated fresh ginger, and 2 grated garlic cloves. Stir well to create the sticky Korean sauce.
  2. Add and coat chicken: Place 1 ½ lbs of boneless skinless chicken breasts into the Instant Pot. Pour the sauce mixture over the chicken and toss to coat each piece evenly with the sauce, ensuring maximum flavor infusion.
  3. Pressure cook: Seal the Instant Pot lid and set it to cook on high pressure for 8 minutes. This allows the chicken to cook through while absorbing the sauce’s sweetness and heat.
  4. Release pressure and thicken sauce: Once cooking is done, carefully perform a quick pressure release. Remove the chicken and if the sauce appears too thin, simmer it on sauté mode for a few minutes until it thickens to a sticky glaze consistency.
  5. Serve and garnish: Serve the sticky Korean chicken over steamed white rice. Accompany with 1 cup kimchi, sliced mango, toasted sesame seeds, and chopped green onions to bring refreshing textures and flavors in every bite.

Notes

  • You can adjust the amount of Gochujang according to your preferred spice level. Start with 1 tbsp for mild heat.
  • For thicker sauce, remove the chicken after pressure cooking and reduce the sauce on sauté mode in the Instant Pot before serving.
  • Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
  • Use tamari instead of soy sauce for a gluten-free option.
  • If you don’t have an Instant Pot, you can use the slow cooker method but cooking times will vary.

Find it online: https://slsrecipes.com/instant-pot-sticky-korean-chicken-recipe-2/