Description
This Instant Pot Sticky Korean Chicken recipe features tender, flavorful chicken breasts cooked in a sweet and spicy Korean-inspired sauce. Enhanced with gochujang, honey, ginger, and garlic, this dish is quick to prepare and perfect when served over steamed white rice with kimchi, fresh mango slices, toasted sesame seeds, and green onions for a vibrant and satisfying meal.
Ingredients
Scale
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) – adjust based on spice preference
- 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 and chicken: In the Instant Pot, combine the soy sauce, honey, gochujang, toasted sesame oil, grated ginger, and grated garlic. Stir well to create the flavorful sauce. Add the boneless skinless chicken breasts to the pot and turn them to coat evenly with the sauce mixture.
- Pressure cook the chicken: Close the Instant Pot lid and set the valve to sealing position. Cook on high pressure for 8 minutes. Once cooking is done, carefully perform a quick release of pressure to avoid overcooking.
- Thicken the sauce: After removing the chicken, if the sauce is too thin, turn the Instant Pot to sauté mode and let the sauce simmer for a few minutes until it thickens to a sticky glaze consistency. Return the chicken to the pot and coat it in the thickened sauce.
- Serve the dish: Serve the sticky Korean chicken hot over steamed white rice. Accompany with kimchi and fresh mango slices on the side. Garnish generously with toasted sesame seeds and chopped green onions for extra flavor and visual appeal.
Notes
- You can adjust the gochujang quantity to control the spice level.
- For a thicker sauce, cornstarch slurry can be added during the sauté step if needed.
- This recipe can also be prepared in a slow cooker; cook on low for 3-4 hours or on high for 2-3 hours.
- Use tamari instead of soy sauce for a gluten-free option.
- Allow chicken to rest for a few minutes after pressure cooking for juicier meat.
- Leftovers store well in the fridge for up to 3 days and reheat gently.
