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Instant Pot Sticky Korean Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 27 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Korean

Description

This Instant Pot Sticky Korean Chicken recipe features tender, flavorful chicken breasts cooked in a rich, spicy-sweet sauce made with soy sauce, honey, and Gochujang. Paired with steamed white rice, tangy kimchi, and fresh mango slices, this dish delivers a perfect balance of heat, sweetness, and umami in just 20 minutes of combined prep and cook time. Garnished with toasted sesame seeds and green onions, it’s a quick and satisfying Korean-inspired meal for busy weeknights.

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 and Chicken: In the Instant Pot, combine the soy sauce, honey, Gochujang, toasted sesame oil, grated ginger, and grated garlic. Mix well to create the sauce. Add the chicken breasts and toss to coat them thoroughly in the sauce.
  2. Pressure Cook the Chicken: Secure the lid on the Instant Pot and set it to cook on high pressure for 8 minutes. Once the cooking cycle finishes, carefully perform a quick release to release the pressure.
  3. Thicken the Sauce: Remove the chicken breasts and switch the Instant Pot to sauté mode to thicken the sauce if desired, stirring occasionally until it reaches your preferred consistency.
  4. Serve the Dish: Slice or shred the chicken breasts and serve them over steamed white rice. Top with kimchi, fresh mango slices, toasted sesame seeds, and chopped green onions for added texture and flavor.

Notes

  • You can adjust the amount of Gochujang depending on your preferred spice level.
  • Make sure to use low sodium soy sauce or tamari to keep the saltiness balanced.
  • Honey can be substituted with maple syrup for a vegan option, though this will change the flavor slightly.
  • If you don’t have an Instant Pot, you can use a crockpot method: cook chicken on LOW for 3-4 hours or HIGH for 2-3 hours with the same sauce ingredients.
  • For thicker sauce, use the sauté function after pressure cooking or simmer the sauce separately on the stove.

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