Description
This Instant Pot Sticky Korean Chicken recipe delivers tender, flavorful chicken infused with a perfect balance of sweet, spicy, and savory notes. The easy-to-make sauce features traditional Korean ingredients like Gochujang and sesame oil, making it ideal for a quick weeknight dinner. Served over steamed white rice with tangy kimchi, fresh mango slices, and garnished with toasted sesame seeds and green onions for added texture and freshness.
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 thoroughly to blend all flavors together.
- Add chicken and cook: Place the boneless skinless chicken breasts into the sauce in the Instant Pot. Use tongs or a spoon to coat the chicken evenly with the sauce. Seal the Instant Pot lid and cook on high pressure for 8 minutes.
- Release pressure and thicken the sauce: Once cooking time is complete, carefully release the pressure using the quick-release method. Open the lid, remove the chicken, and if desired, switch to sauté mode to thicken the sauce by simmering it for a few minutes until it reaches your preferred consistency.
- Serve: Slice or shred the chicken and serve it over steamed white rice. Garnish with steamed kimchi, fresh mango slices, toasted sesame seeds, and chopped green onions to enhance flavor and presentation.
Notes
- You can adjust the amount of Gochujang to control the spiciness according to your preference.
- If you do not have an Instant Pot, a slow cooker can be used following the provided slow cooker instructions, but cooking times will vary significantly.
- For a gluten-free option, ensure you use tamari or gluten-free soy sauce.
- To thicken the sauce without Instant Pot sauté mode, you can remove the chicken and simmer the sauce separately on the stovetop.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve moisture.
