Instant Pot Sticky Korean Chicken Recipe
Get ready to fall in love with the dynamic flavors and effortless prep of this Instant Pot Sticky Korean Chicken Recipe. This dish transforms humble chicken thighs into a glossy, sweet, and savory masterpiece, brimming with gochujang’s gentle heat, honey’s smooth sweetness, and aromatic garlic and ginger. The Instant Pot makes it all possible in under half an hour, rewarding you with incredibly tender chicken and a sticky glaze that clings to every bite. Whether you’re new to Korean-inspired cooking or just need an easy weeknight win, this recipe is bound to become a household favorite, bringing restaurant-quality results right to your own kitchen.
Ingredients You’ll Need
What makes this Instant Pot Sticky Korean Chicken Recipe truly shine is its lineup of straightforward ingredients. Each one plays a key role—some amp up the umami, others provide sticky sweetness, and a few sneak in just a hint of heat or fragrance to balance every mouthful.
- Chicken thighs: Boneless and skinless, thighs become incredibly tender and juicy under pressure, soaking up every bit of the flavorful sauce.
- Low-sodium soy sauce: This is your key to deep umami flavor without overwhelming saltiness, providing the signature backbone of the sauce.
- Honey: Adds a lush, sticky sweetness that helps give the sauce its signature gloss and balance.
- Brown sugar: A double act of caramel notes and extra moisture to help round out the sticky, sweet flavors.
- Rice vinegar: Brings a subtle tang that lifts the richness and cuts through the sweetness for perfect balance.
- Gochujang (Korean chili paste): This ingredient brings iconic Korean heat and depth, but also a fruity undertone that’s totally unique.
- Garlic: Four whole cloves make the sauce robust, fragrant, and totally irresistible.
- Fresh ginger: Grated ginger lends aromatic warmth and just a bit of zing to keep the sauce lively.
- Sesame oil: A few drops add nutty, toasty notes that round out the flavors beautifully.
- Black pepper: A pinch is all you need to tie in a gentle layer of background heat.
- Cornstarch + water: Mixed into a slurry, this duo thickens up the sauce, making it cling to every piece of chicken.
- Sesame seeds and green onions: These final garnishes add color, crunch, and that classic Korean finish to your plate.
How to Make Instant Pot Sticky Korean Chicken Recipe
Step 1: Mix Up the Sauce
In a medium bowl, gather all your flavor-packed sauce ingredients: soy sauce, honey, brown sugar, rice vinegar, gochujang, minced garlic, grated ginger, sesame oil, and black pepper. Whisk them together until smooth and glossy. This sauce is the real showstopper here—it’s aromatic, sweet, spicy, and tangy, guaranteeing every piece of chicken will absolutely sing with flavor.
Step 2: Prep and Load the Chicken
Place your bite-sized chicken thigh pieces right into the Instant Pot. Pour that dazzling sauce right over the top, making sure every morsel is coated. A quick toss with a spatula ensures the flavors soak deep into each piece, setting the stage for sticky perfection.
Step 3: Pressure Cook for Maximum Juiciness
Secure the Instant Pot lid and set the valve to sealing. Cook on High Pressure for 10 minutes. This is where the magic happens—the chicken turns melt-in-your-mouth tender while absorbing every bit of the sauce’s sweet-heat goodness. Once the timer beeps, let the pressure naturally release for 5 minutes before carefully turning the valve for a quick release.
Step 4: Thicken the Sauce
With the chicken cooked, it’s time to thicken up that beautiful sauce. Switch to the Sauté function, then stir in your cornstarch slurry (that mix of cornstarch and water). Continue stirring for 2-3 minutes while the sauce bubbles and becomes rich, glossy, and perfectly clingy. Keep an eye on it—this stage goes quickly, and you want the sauce just thick enough to coat a spoon.
Step 5: Garnish and Serve
Turn off the Instant Pot and get ready to impress! Spoon your Instant Pot Sticky Korean Chicken Recipe over bowls of steaming white rice or tender noodles. Sprinkle a blizzard of sesame seeds and plenty of fresh green onions on top to finish. Each bite bursts with flavor, texture, and color.
How to Serve Instant Pot Sticky Korean Chicken Recipe
Garnishes
The magic is in the finishing touches! Shower your sticky Korean chicken with nutty sesame seeds and a generous sprinkle of freshly sliced green onions. They add beautiful color and crunch, and instantly elevate the entire presentation. For extra pizzazz, consider a little pinch of red pepper flakes or ribbons of crisp cucumber.
Side Dishes
Instant Pot Sticky Korean Chicken Recipe shines brightest when paired with fluffy steamed rice—perfect for soaking up every drop of that sticky sauce. You might also serve it alongside cold soba noodles, quick-pickled cucumbers, sautéed baby bok choy, or a light Asian slaw. Try adding kimchi or simple sautéed greens for a true Korean-inspired spread.
Creative Ways to Present
Turn this dish into irresistible lettuce wraps: simply spoon the sticky chicken into crisp romaine or butter lettuce leaves and top with shredded carrots, radishes, or crushed peanuts. It’s also fantastic as a rice bowl base—pile on roasted veggies, soft-boiled eggs, or even slices of avocado for a hearty meal that’s both fun and colorful. For party vibes, serve with toothpicks as a sticky, finger-licking appetizer!
Make Ahead and Storage
Storing Leftovers
Transfer any remaining Instant Pot Sticky Korean Chicken Recipe to an airtight container. It’ll keep beautifully in the refrigerator for up to 4 days, and the flavors only deepen over time. To keep the chicken at its best, make sure it’s fully cooled before sealing and storing.
Freezing
This recipe is wonderfully freezer-friendly! Once cooled, portion the chicken and sauce into airtight containers or freezer bags. Label and freeze for up to 3 months. Thaw overnight in the fridge, or use your microwave’s gentle defrost setting when you’re ready for another round of sticky, saucy comfort.
Reheating
For the best texture, reheat leftovers gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened too much. Give it a good stir as it warms to help the glaze coat each piece evenly—your Instant Pot Sticky Korean Chicken Recipe will taste just as vibrant and delicious as when first made!
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs remain extra juicy and flavorful under pressure, chicken breasts will work in a pinch. Just dice them into similar-size pieces, and be mindful not to overcook—they can go from tender to dry a bit more quickly. If you prefer a leaner option, breast meat is a great substitution.
How spicy is this Instant Pot Sticky Korean Chicken Recipe?
This recipe delivers gentle heat thanks to the gochujang, but it’s generally family-friendly. If you love things fiery, add extra gochujang or a pinch of red pepper flakes. For a milder version, reduce the gochujang or sub in a mild chili paste.
Can I double the recipe in my Instant Pot?
Yes! The Instant Pot handles doubling this recipe with ease. Just make sure not to exceed the maximum fill line with your chicken and sauce, and give everything a good stir before sealing. Pressure cooking time stays about the same—just allow a little extra time for the pot to come to pressure initially.
What’s the best way to serve leftovers?
Leftovers are a dream! Reheat your Instant Pot Sticky Korean Chicken Recipe and stuff it into wraps, roll it into sushi-style hand rolls, or toss it with stir-fried veggies for a completely new meal. It also makes a killer topping for salads or grain bowls.
Can I make this gluten-free?
Certainly! Swap in a gluten-free tamari or coconut aminos for the soy sauce, and always check that your gochujang and other condiments are certified gluten-free. Everything else is naturally gluten-free, so you can enjoy sticky Korean chicken worry-free.
Final Thoughts
If quick comfort and big, bold flavors are calling your name, don’t miss out on this Instant Pot Sticky Korean Chicken Recipe. It’s weeknight cooking at its absolute best: simple, speedy, and bound to become a repeat request from everyone lucky enough to taste it. Give it a try, and prepare to savor every deliciously sticky bite!
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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 is a flavorful and easy dish that combines sweet, spicy, and savory flavors. Tender chicken thighs are cooked in a delicious sauce made with soy sauce, honey, gochujang, and more, creating a sticky glaze that is perfect for serving over rice or noodles.
Ingredients
Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons gochujang (Korean chili paste)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
Thickening Agent & Garnish:
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- sesame seeds and sliced green onions for garnish
Instructions
- Mix Sauce: In a medium bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, gochujang, garlic, ginger, sesame oil, and black pepper.
- Cook Chicken: Place chicken in Instant Pot, pour sauce over it, and stir to coat. Cook on High Pressure for 10 minutes with a natural release for 5 minutes, then quick release.
- Thicken Sauce: Switch to Sauté mode, stir in cornstarch slurry, and cook for 2–3 minutes until sauce thickens.
- Serve: Serve hot over rice or noodles, garnished with sesame seeds and green onions.
Notes
- For extra heat, add more gochujang or red pepper flakes.
- Chicken thighs are recommended for better flavor and tenderness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (plus pressure release)
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 18g
- Sodium: 890mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 135mg
