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
Scale
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
