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
Scale
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
