If you love bold flavors with a sticky, sweet, and spicy kick, the Instant Pot Sticky Korean Chicken Recipe is absolutely going to steal your heart. This dish combines tender, juicy chicken infused with the perfect balance of honey, Gochujang, soy sauce, and fragrant sesame oil, all cooked quickly and effortlessly in the Instant Pot. It’s the ideal weeknight meal that dazzles your taste buds, offers wonderfully comforting textures, and is versatile enough to be paired with bright, fresh sides. Trust me, once you try this dish, it will become your go-to for an impressive yet simple dinner that’s packed with authentic Korean-inspired flavors!
Ingredients You’ll Need
Getting the ingredients right is key to nailing the perfect texture, flavor, and appearance of this dish — every component plays a vital role in building those layers of taste. The great news? These ingredients are straightforward and readily available, yet they work wonders together to create that classic sticky glaze and rich umami depth that make this chicken irresistible.
- 1 ½ lb boneless skinless chicken breasts: Use chicken breasts for tender, lean meat that soaks up the sauce beautifully.
- ½ cup low sodium soy sauce or tamari: Provides a savory, salty kick without overpowering the sweetness.
- ¼ cup honey: Adds natural sweetness and helps create that glossy, sticky finish.
- 1-2 tbsp Gochujang (Korean chili paste): Brings smoky heat and deep complexity to the sauce.
- 2 tbsp toasted sesame oil: Infuses the dish with a nutty aroma and smooth richness.
- 1 inch fresh ginger, grated: Offers bright, zesty warmth and freshness.
- 2 cloves garlic, grated: Adds pungent, savory notes that balance the sweetness.
- Steamed white rice: The perfect bed to soak up the delicious sauce.
- 1 cup kimchi: Provides a tangy, fermented crunch contrast to the chicken.
- 1 mango, sliced: Adds a juicy, fruity counterpoint to the spiciness.
- Toasted sesame seeds and green onions: For garnish that brings texture, flavor, and 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 right inside your Instant Pot. This marinade is the soul of your dish — sweet, spicy, and aromatic — so be sure to whisk it all together until it’s perfectly blended. Then, nestle the chicken breasts into the sauce, flipping them to coat every bit in that sticky goodness.
Step 2: Pressure Cook for Tenderness
Seal the Instant Pot and set it to cook on high pressure for 8 minutes. This short but powerful cooking time ensures the chicken remains juicy and tender while soaking up all those dynamic flavors from the sauce. Once the cooking time is up, release the pressure carefully.
Step 3: Thicken the Sauce
If your sauce seems a bit watery after pressure cooking, no worries! Simply switch the Instant Pot to sauté mode and let it simmer for a few minutes to reduce and thicken. This concentrated sauce will become beautifully sticky, coating the chicken perfectly and elevating every bite to next-level deliciousness.
Step 4: Serve It Up
Serve the tender chicken over freshly steamed white rice, so that every drop of sauce is soaked up and savored. Don’t forget to add a colorful side of kimchi and juicy mango slices to introduce tangy, spicy, and sweet contrasts that make your meal both exciting and balanced.
How to Serve Instant Pot Sticky Korean Chicken Recipe
Garnishes
To finish the dish, sprinkle toasted sesame seeds and thinly sliced green onions over the chicken just before serving. These simple garnishes add a delightful crunch and burst of freshness that perfectly complement the rich, sticky sauce.
Side Dishes
This sticky Korean chicken pairs beautifully with steamed white rice, which helps mellow out the spice and soak up every bit of the flavorful sauce. A crisp kimchi on the side adds a punch of acidity and fermented tanginess, bringing a traditional Korean touch that cuts through the richness. And don’t underestimate the magic of fresh mango slices—they add juicy sweetness that keeps the palate intrigued.
Creative Ways to Present
Looking to elevate your presentation? Try layering the chicken on a bed of fluffy rice in individual bowls, topped with vibrant kimchi and mango garnishes on the side. You could even serve it in lettuce cups for a fun, hands-on experience that adds crunch and freshness. Another idea is to drizzle a little extra sauce over everything and add a sprinkle of chopped peanuts or crispy fried shallots for textural contrast.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Instant Pot Sticky Korean Chicken to an airtight container and store it in the refrigerator. It will stay fresh and flavorful for up to 3 days, making it perfect for quick lunches or dinners.
Freezing
This recipe freezes well! If you want to keep it longer, place the chicken and sauce in a freezer-safe container and freeze for up to 2 months. Just make sure to leave some headspace for expansion. When ready to enjoy, thaw overnight in the fridge.
Reheating
Reheat your leftovers gently on the stovetop over low to medium heat, stirring occasionally to rewarm evenly and prevent the sauce from burning. Adding a splash of water or broth can help loosen the sauce if it’s thickened too much. Alternatively, microwaving in short bursts works well, but be sure to cover the container to keep moisture in.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great option if you prefer a richer, more succulent meat. Just keep in mind they may require a slightly longer cooking time to become tender in the Instant Pot.
How spicy is this recipe with 1-2 tablespoons of Gochujang?
The heat level is moderate and pleasantly warming rather than overpowering. You can adjust the amount of Gochujang based on your spice tolerance, adding less for a milder dish or more if you like a fiery punch.
Can I make this recipe without an Instant Pot?
Yes! The recipe also works perfectly in a slow cooker. Just mix all the sauce ingredients and chicken together, then cook on low for 3-4 hours or high for 2-3 hours. Finish by thickening the sauce on the stove if needed.
What can I use instead of Gochujang if I can’t find it?
If Gochujang is unavailable, try mixing mild chili paste with a bit of miso paste or tomato paste and a touch of sugar to mimic its sweet-spicy-umami flavor. It won’t be exact but will still give your chicken a tasty kick.
How do I get the sauce extra sticky?
The key is to reduce the sauce after cooking by simmering on sauté mode in the Instant Pot or in a pan on the stove. This evaporates water and concentrates the sugars, enhancing that signature sticky texture and glossy finish.
Final Thoughts
You really can’t go wrong with this Instant Pot Sticky Korean Chicken Recipe. It’s a wonderful fusion of deep, bold flavors, luscious textures, and vibrant accompaniments that come together effortlessly thanks to the magic of your Instant Pot. Whether you’re feeding family or impressing friends, this dish is guaranteed to become a beloved staple in your culinary rotation. Give it a try soon and enjoy every sticky, spicy, sweet bite!
Print
Instant Pot Sticky Korean Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Korean
Description
This Instant Pot Sticky Korean Chicken recipe offers a quick and flavorful way to enjoy tender chicken breasts coated in a sweet and spicy Korean-inspired sauce. Served over steamed white rice and accompanied by tangy kimchi and fresh mango slices, it’s a perfect fusion of spicy, sweet, and savory flavors with a delightful texture contrast from toasted sesame seeds and green onions.
Ingredients
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)
- 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
- Green onions, sliced
Instructions
- Prepare the sauce: In the Instant Pot, combine the soy sauce, honey, Gochujang, toasted sesame oil, grated ginger, and grated garlic. Mix thoroughly to create a flavorful sauce base that blends sweet, spicy, and umami notes.
- Add the chicken: Place the boneless skinless chicken breasts into the Instant Pot and coat them evenly with the prepared sauce, ensuring full coverage for maximum flavor infusion during cooking.
- Cook under pressure: Seal the Instant Pot lid and set it to cook on high pressure for 8 minutes. This cooking method will quickly make the chicken tender and allow it to absorb the sticky Korean sauce.
- Release pressure and thicken sauce: After the cooking time completes, carefully release the pressure according to your Instant Pot’s instructions. If the sauce is too thin, you can thicken it by using the sauté function for a few minutes until it reaches the desired consistency.
- Prepare serving accompaniments: While the chicken cooks, prepare steamed white rice and slice the fresh mango. Also, have kimchi ready to bring traditional tangy and fermented flavors.
- Serve the dish: Plate the sticky Korean chicken over a bed of steamed rice. Add the kimchi and mango slices on the side, and garnish the chicken with toasted sesame seeds and fresh green onions to add crunch and brightness.
Notes
- You can adjust the amount of Gochujang to control spice level depending on your preference.
- If you don’t have an Instant Pot, a slow cooker can be used with longer cooking times as described in the alternative method.
- For a gluten-free version, use tamari instead of regular soy sauce.
- The sauce can be thickened with a cornstarch slurry if a thicker glaze is preferred.
- Leftover chicken is great for sandwiches or salads the next day.
