Instant Pot Sticky Korean Chicken
The ultimate comfort food is here with Instant Pot Sticky Korean Chicken. This easy weeknight dinner combines tender chicken simmered in a sweet and spicy sauce that will satisfy any craving. Perfect for busy nights, it’s a dish you’ll want to make tonight!
Equipment
- Slow Cooker
- Instant Pot
- Skillet
- Grater
- Chef's Knife
Ingredients
- 1/2 cup low sodium soy sauce
- 1/4 cup honey
- 1-2 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons toasted sesame oil
- 1 inch fresh ginger, grated
- 2 cloves garlic, grated
- 1 1/2 pounds boneless skinless chicken breasts
- steamed white rice for serving
- 1 cup kimchi
- 1 mango, sliced
- toasted sesame seeds and green onions for serving
Instructions
- In a large mixing bowl, combine soy sauce, honey, Gochujang, sesame oil, freshly grated ginger, and garlic to create a flavorful marinade. Stir it well until all the ingredients are well blended.
- Take the boneless skinless chicken breasts and cut them into bite-sized pieces. This will help them cook evenly and soak up the marinade more efficiently. Toss the pieces in the marinade, ensuring they are thoroughly coated.
- Transfer the marinated chicken into the bowl of your Instant Pot. Lock the lid in place, making sure the steam vent is sealed. Set the Instant Pot to high pressure and cook for eight minutes. During this time, the chicken will absorb all those delicious flavors.
- Once the cooking time is up, perform a quick release to let the steam escape. Carefully open the pot, and you’ll see the chicken glistening in the sauce.
- If the sauce needs thickening, switch the Instant Pot to the sauté function. Let the sauce simmer for about ten minutes, stirring occasionally. Watch the sauce as it reduces and thickens to your desired consistency.
- While the sauce is thickening, prepare your serving dishes. Steam some fluffy white rice, which will serve as the perfect base for the chicken.
- Once the sauce is thick enough, it’s time to serve. Spoon the tender chicken and the luscious sauce over the rice, allowing the warmth to soak in.
- Add a side of kimchi for a tangy crunch, and slice up your mango for a fresh, sweet counterpoint.
- Finally, sprinkle toasted sesame seeds and chopped green onions over the top for a pop of flavor and color. This will elevate the presentation and add an appealing texture.
- Enjoy your delicious Instant Pot Sticky Korean Chicken with family and friends, feeling proud of your culinary creation!
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Freezing: You can freeze the cooked chicken for later use. Just make sure to cool it completely before storing.
- Adjust the sweetness: If you prefer a less sweet flavor, reduce the amount of honey or substitute it with a sugar alternative.
- Spice it up: Add red pepper flakes or more Gochujang for an extra kick of heat.
- Vegetable additions: Toss in some bell peppers or onions during the sauté step for added texture and nutrition.