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
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)
- 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.
