If you’re craving a meal that’s bursting with bold flavors yet comes together effortlessly, this Instant Pot Sticky Korean Chicken Recipe is an absolute game-changer. Tender chicken breasts get bathed in a sweet, spicy, and savory sauce made from honey, soy sauce, and that unmistakable kick of Gochujang, all perfectly balanced with toasted sesame oil, fresh ginger, and garlic. Thanks to the Instant Pot, you can have this mouthwatering dish on your table in just 20 minutes, making it a perfect weekday dinner or last-minute guest pleaser. The sticky Korean glaze clings beautifully to the chicken, delivering a satisfying bite every time.
Ingredients You’ll Need
Getting your hands on the right ingredients is half the fun and key to nailing this Instant Pot Sticky Korean Chicken Recipe. These simple staples each play an important role in layering the flavors, creating that glossy, sticky sauce, and adding fresh texture and zing to every bite.
- 1 ½ lb boneless skinless chicken breasts: The lean protein base that soaks up the sauce wonderfully for juicy, tender bites.
- ½ cup low sodium soy sauce or tamari: Adds savory umami depth without overpowering the dish.
- ¼ cup honey: Brings a natural sweetness to balance the spice, while helping the sauce thicken nicely.
- 1-2 tbsp Gochujang (Korean chili paste): The secret ingredient that gives the dish its signature spicy, fermented kick.
- 2 tbsp toasted sesame oil: Imparts a nutty aroma and rich flavor that elevates the sauce.
- 1 inch fresh ginger, grated: Adds a fresh, zesty warmth that brightens the rich sauce.
- 2 cloves garlic, grated: Essential for a deep, savory backbone in every bite.
- Steamed white rice: The perfect neutral base that soaks up the sticky sauce.
- 1 cup kimchi: Provides a tangy, spicy crunch to contrast the sweet and soft chicken.
- 1 mango, sliced: Offers a juicy, tropical sweetness that pairs beautifully with the spice.
- Toasted sesame seeds and green onions: Perfect finishing touches that add texture and fresh color.
How to Make Instant Pot Sticky Korean Chicken Recipe
Step 1: Prepare the Sauce and Chicken
Start by combining the soy sauce, honey, Gochujang, toasted sesame oil, grated ginger, and garlic directly in your Instant Pot. This flavorful mixture is the heart of the dish, offering a perfect balance of sweetness, spice, and umami. Toss the chicken breasts into the sauce, making sure each piece is fully coated—this step is key to infusing every bite with rich Korean flavors.
Step 2: Cook the Chicken Under Pressure
Seal the Instant Pot lid and set it to cook on high pressure for 8 minutes. The magic of the Instant Pot means your chicken will come out tender and juicy, infused completely with the sticky sauce in no time. When cooking is done, carefully release the pressure and open the lid. This hands-off approach lets you focus on preparing your sides while the magic happens inside the pot.
Step 3: Thicken and Finish the Sauce
If you want a thicker glaze, simply switch the pot to sauté mode and let the sauce simmer for a few minutes until it reaches your desired consistency. This step makes the sauce beautifully glossy and perfect for coating the chicken and rice.
Step 4: Serve and Garnish
Scoop steamed white rice onto plates, top with the sticky Korean chicken, and add a generous helping of kimchi for that exciting crunch and tang. Finish with fresh mango slices, toasted sesame seeds, and a sprinkle of chopped green onions for a pop of color and flavor. Your Instant Pot Sticky Korean Chicken Recipe is now ready to delight!
How to Serve Instant Pot Sticky Korean Chicken Recipe
Garnishes
The garnishes take this dish from delicious to irresistible. Toasted sesame seeds add a lovely crunch and nutty aroma, while fresh green onions bring bright, herbal freshness that cuts through the richness of the sauce. The mango slices offer a surprising burst of juicy sweetness that balances the spicy, sticky glaze perfectly.
Side Dishes
Steamed white rice is the classic partner for this dish, absorbing all those amazing sticky sauce juices. For a bit of adventurous contrast, serve it alongside crunchy kimchi, which offers a spicy, fermented tang that complements the sweet and savory chicken wonderfully. You could also round out the meal with a simple cucumber salad or some roasted veggies for extra texture and color.
Creative Ways to Present
Try serving the sticky Korean chicken in lettuce wraps for a fun, hands-on dinner experience, or pile it on a bed of noodles lightly tossed in sesame oil for a fusion twist. Another idea is to turn the leftovers into a vibrant rice bowl with avocado, pickled radishes, and a drizzle of spicy mayo to amp up the flavor profile and presentation.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken and sauce in an airtight container and store it in the refrigerator for up to 4 days. This dish actually tastes great the next day, as the flavors continue to mingle and deepen. Just keep your garnishes separate to ensure they stay fresh and crisp.
Freezing
If you want to save this dish for longer, it freezes beautifully. Portion the chicken and sauce into freezer-safe containers, leaving room for expansion. Frozen Instant Pot Sticky Korean Chicken Recipe will keep well for up to 3 months, making it a fantastic meal prep option for busy days ahead.
Reheating
Reheat your leftovers gently on the stovetop or in the microwave until warmed through. To revive the sauce’s luscious sticky texture, add a splash of water or broth and stir as you heat. Top with fresh sesame seeds and green onions after reheating to bring back that fresh finish.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will make the dish even juicier and more flavorful thanks to their higher fat content. Just adjust the cooking time slightly to ensure they’re fully cooked and tender.
How spicy is this Instant Pot Sticky Korean Chicken Recipe?
The spiciness mainly comes from the Gochujang, which has a moderate heat level. You can easily adjust the amount to make it milder or hotter depending on your taste. Start with one tablespoon if you’re sensitive to spice and add more as you get comfortable.
Can I make this recipe without an Instant Pot?
Yes! While the Instant Pot is a huge time-saver, you can also use a slow cooker by cooking the chicken on low for 3-4 hours or high for 2-3 hours with the sauce ingredients mixed together. The slow cooker method gives you a similar tender, flavorful result.
What can I substitute for Gochujang if I can’t find any?
If Gochujang is not available, you can substitute with a mixture of miso paste and chili paste or a combination of soy sauce with sriracha and a touch of brown sugar to mimic the sweet-spicy fermented flavor.
Is this recipe gluten-free?
To make the recipe gluten-free, use tamari instead of regular soy sauce and double-check your other sauces for gluten. The rest of the ingredients are naturally gluten-free, making this a great option for those avoiding gluten.
Final Thoughts
There’s something truly comforting about a dish that cooks quickly but still tastes like you spent hours perfecting it, and this Instant Pot Sticky Korean Chicken Recipe does just that. It’s a beautiful balance of sticky, spicy, savory, and sweet—plus it’s incredibly versatile and easy to customize. Whether it’s a busy weeknight or a casual weekend dinner with friends, this recipe deserves a spot on your rotation. Give it a try, and get ready for those happy “wow” moments at the table!
Print
Instant Pot Sticky Korean Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Korean
Description
This Instant Pot Sticky Korean Chicken recipe offers a deliciously tangy and sweet chicken dish infused with iconic Korean flavors like Gochujang, ginger, garlic, and sesame oil. Cooked quickly under high pressure, the chicken becomes tender and succulent, coated in a sticky, spicy-sweet sauce. Served over steamed white rice with a side of tangy kimchi and fresh mango slices, it’s a perfect balance of savory, spicy, and fruity notes, garnished with toasted sesame seeds and green onions for added texture and flavor.
Ingredients
Main Ingredients
- 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
- Prepare the Sauce: In the Instant Pot, combine the low sodium soy sauce or tamari, honey, Gochujang, toasted sesame oil, grated ginger, and grated garlic. Mix well to create a flavorful marinade and sauce base.
- Add Chicken: Place the boneless skinless chicken breasts into the Instant Pot and coat them thoroughly with the prepared sauce mixture to ensure they absorb the flavors during cooking.
- Pressure Cook: Seal the Instant Pot lid and set it to cook on high pressure for 8 minutes. This cooking method quickly tenderizes the chicken while letting the marinade infuse deeply.
- Release Pressure and Thicken Sauce: Once the cooking time is complete, carefully perform a quick release to depressurize the pot. If the sauce is too thin, you can thicken it by setting the Instant Pot to sauté mode for a few minutes, stirring until the sauce reaches your desired consistency.
- Prepare Serving Accompaniments: While the chicken cooks, prepare steamed white rice, slice the fresh mango, and have kimchi ready for serving. Toast sesame seeds if not pre-toasted.
- Serve: Place a serving of steamed rice on each plate, top with the tender sticky Korean chicken, and arrange kimchi and mango slices on the side. Garnish with toasted sesame seeds and chopped green onions for extra flavor and crunch.
Notes
- You can adjust the amount of Gochujang based on your tolerance for spice; 1 tbsp will be milder, 2 tbsp adds more heat.
- If you prefer, chicken thighs can be used instead of breasts for a juicier texture.
- Thicken the sauce by using the sauté function in the Instant Pot or by stirring in a slurry of cornstarch and water.
- The recipe includes slow cooker instructions if you prefer a low and slow preparation method.
- This dish pairs well with steamed or stir-fried vegetables for a complete meal.
