If you’re searching for a knockout dinner that balances sweet, spicy, and utterly savory, you’re about to fall hard for Instant Pot Sticky Korean Chicken. This effortless recipe comes together in minutes, turning simple ingredients into glossy, crave-worthy chicken coated in a luscious sauce. It’s truly a weeknight hero: packed with flavor, generously sauced, and guaranteed to satisfy every craving for Korean-inspired comfort food!
Ingredients You’ll Need
Every ingredient in Instant Pot Sticky Korean Chicken plays a vital role, coming together to create big, bold flavors and that irresistible sticky finish. Each one is simple to find, but together, they create pure magic—so don’t skip a single one!
- Chicken Thighs: Juicy and rich, thighs soak up all the wonderful flavors and stay tender in the pressure cooker.
- Sesame Oil: Adds a nutty aroma and classic Korean depth right from the start.
- Low-Sodium Soy Sauce: Brings salty umami flavor without overpowering the dish—low sodium keeps it balanced.
- Honey: Lends sweetness and that signature sticky glaze essential for this recipe.
- Brown Sugar: Deepens the sweetness and helps the sauce caramelize beautifully.
- Rice Vinegar: Provides gentle tang to balance the sweetness and round out the sauce.
- Gochujang (Korean Chili Paste): The heart of the heat and signature Korean flavor—adjust to taste for more or less spice!
- Minced Garlic: Delivers aromatic punch and savory depth; don’t be shy.
- Fresh Ginger: Grated ginger adds warmth and a little bite that brightens up the sauce.
- Water: Loosens the sauce just enough so it perfectly coats the chicken.
- Cornstarch + Water (Slurry): This duo thickens the sauce to luscious, sticky perfection in minutes.
- Sliced Green Onions & Sesame Seeds: These pretty garnishes add crunch, color, and the perfect fresh finishing touch.
How to Make Instant Pot Sticky Korean Chicken
Step 1: Whisk Together the Sauce
Start by whisking up your sauce—combine soy sauce, honey, brown sugar, rice vinegar, gochujang, garlic, ginger, and a splash of water in a medium bowl. It only takes a minute, and mixing before cooking ensures that every drop of chicken gets evenly coated in flavor during the pressure cook. Set this mixture aside and get ready for some Instant Pot magic!
Step 2: Sauté the Chicken
Turn your Instant Pot to Sauté mode and let the sesame oil warm up until it’s shimmering and fragrant. Toss in the chicken chunks and give them a quick 2-3 minute sear—this builds a foundation of flavor and helps the chicken hold onto the sauce. Don’t worry about cooking them through at this stage; a little browning on the edges is perfect.
Step 3: Add the Sauce and Cook Under Pressure
Pour that spectacular sauce mixture over the browned chicken. Stir so every piece gets an even coating, then hit cancel on Sauté mode. Secure the Instant Pot lid, set the valve to sealing, and cook on Manual High Pressure for 10 minutes. The pressure transforms your simple sauce and chicken into something truly special, soaking every bite with bold flavors.
Step 4: Natural Release and Remove Chicken
Allow the Instant Pot to naturally release for 5 minutes. This lets the flavors settle and the chicken relaxes into perfect tenderness. After 5 minutes, use a quick release for any remaining pressure. fish the chicken pieces out carefully with a slotted spoon and set aside for a moment—trust me, you’ll want to save every bit of sauce.
Step 5: Thicken the Sauce
With the chicken out, turn the Instant Pot back to Sauté. Pour in your cornstarch slurry (that’s simply cornstarch mixed into a little cold water) and stir constantly as the sauce simmers. In just a few short minutes, you’ll notice it transform from runny to gloriously thick and glossy—the hallmark of great Instant Pot Sticky Korean Chicken.
Step 6: Toss and Serve
Return the chicken to the pot and gently toss it so each morsel is coated in that sticky, irresistible sauce. Serve it up hot, sprinkle with sliced green onions and sesame seeds, and be ready for applause at your dinner table.
How to Serve Instant Pot Sticky Korean Chicken
Garnishes
Never underestimate the power of a good garnish! Shower your Instant Pot Sticky Korean Chicken with plenty of sliced green onions and a generous sprinkle of sesame seeds just before serving. Not only do they bring pops of color and crunch, but their fresh flavor cuts through the rich, sticky sauce, making every bite exciting.
Side Dishes
This dish shines brightest when paired with something to soak up that incredible sauce. Steamed white rice or fluffy jasmine rice are classics, but you can also go with brown rice, quinoa, or even buttery noodles. For a lighter touch, tuck the chicken into crisp lettuce wraps and top with extra veggies.
Creative Ways to Present
Instant Pot Sticky Korean Chicken loves a little flair! Try nestling it in lettuce cups for a fun party platter, spooning it over fried rice or cold noodles for a casual dinner, or even piling it onto a sandwich bun with crunchy slaw for the ultimate Korean-inspired chicken sandwich.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, pop them into an airtight container in the fridge. The chicken will keep beautifully for up to 4 days, and the sticky sauce only gets more flavorful as it rests.
Freezing
This recipe freezes like a dream! Let the Instant Pot Sticky Korean Chicken cool completely, then seal in a freezer-safe container or zip-top bag. It’ll keep perfectly for up to 2 months—just be sure to thaw it overnight in the fridge before reheating for best texture.
Reheating
To restore that finger-licking stickiness, gently reheat the chicken and sauce together in a saucepan over medium-low heat, adding a splash of water if needed. You can also microwave it in short bursts, stirring often to ensure even warming. Avoid overheating, as that can make the chicken tough.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work, though thighs are juicier and hold up better in the Instant Pot. If you use breasts, cut them into large chunks and keep an eye on the cook time to avoid drying them out.
How spicy is the Instant Pot Sticky Korean Chicken?
The heat level comes from the gochujang. Use less if you prefer milder flavors or amp it up for a real kick! You can always taste the sauce before cooking and adjust to your spice preference.
Can I double the recipe?
Yes, doubling works well! Make sure not to fill your Instant Pot past the max line, and note that it may take a bit longer to come to pressure. Otherwise, all steps remain the same and you’ll have double the deliciousness to share.
What can I use if I don’t have gochujang?
If gochujang isn’t available, try a mix of sriracha and a little extra brown sugar. The result won’t be quite the same, but you’ll still get plenty of savory heat and a lovely sticky sauce.
Is this recipe kid-friendly?
It sure can be! Just use less gochujang for a milder sauce and serve with plenty of rice or lettuce to mellow out the spice. Most kids love the sweet and sticky flavors!
Final Thoughts
There you have it—a foolproof way to bring restaurant-quality Instant Pot Sticky Korean Chicken to your own table. Give it a try, play with the sides and toppings, and let your taste buds experience all that sweet, spicy, and savory goodness. I can’t wait for you to dive into this new favorite!
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Instant Pot Sticky Korean Chicken Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Sticky Korean Chicken recipe brings together tender chunks of chicken coated in a sweet, savory, and slightly spicy sauce. It’s a quick and flavorful dish that’s perfect for a weeknight dinner or entertaining guests.
Ingredients
Chicken:
- 1 ½ pounds boneless, skinless chicken thighs, cut into large chunks
Sauce:
- 1 tablespoon sesame oil
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 1/4 cup water
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Garnish:
- sliced green onions and sesame seeds
Instructions
- Mix the Sauce: In a medium bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, gochujang, garlic, ginger, and water. Set aside.
- Sauté Chicken: Turn the Instant Pot to Sauté mode, heat sesame oil, add chicken, and brown for 2-3 minutes.
- Cook: Pour sauce over chicken, stir to coat, pressure cook on Manual High Pressure for 10 minutes, then do a quick release.
- Thicken Sauce: Remove chicken, thicken sauce with cornstarch slurry, simmer until thickened.
- Combine: Return chicken to pot, toss in sauce.
- Serve: Garnish with green onions and sesame seeds, serve hot.
Notes
- Serve over rice, noodles, or in lettuce wraps.
- Adjust gochujang for spice preference.
- Thighs are recommended for better texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (plus pressure build and release time)
- Category: Main Course
- Method: Instant Pot
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 18g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 115mg
