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
Scale
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.
