Get ready to fall in love with dinner all over again—Instant Pot Sticky Korean Chicken is fast, flavor-packed, and guaranteed to become a craveable favorite in your weekly rotation. This recipe brings together juicy chicken, a mouthwatering sweet-spicy Korean sauce, and garnishes so irresistible, you’ll want to eat the whole bowl yourself!
Why You’ll Love This Recipe
- Unbeatable Flavor Fusion: Sweet, savory, and just the right amount of heat—this chicken is absolutely brimming with mouthwatering Korean-inspired flavors.
- Weeknight Magic: Get dinner on the table in just about 20 minutes, and let the Instant Pot do all the heavy lifting for you.
- Minimal Cleanup: One pot is all you need, so you can enjoy a stunning meal without piles of dirty dishes afterward.
- Customizable Goodness: Whether you’re a spice lover or feeding picky eaters, this Instant Pot Sticky Korean Chicken can be tweaked for everyone.
Ingredients You’ll Need
The beauty of Instant Pot Sticky Korean Chicken is in its simplicity—every ingredient has a purpose and builds layers of irresistible flavor. Here’s what goes in and why it matters.
- Low sodium soy sauce or tamari: This brings deep umami saltiness to the dish—opt for tamari to make it gluten-free.
- Honey: Adds a gorgeous sticky sweetness and lacquer to the sauce, perfectly balancing the savory and spicy notes.
- Gochujang (Korean chili paste): Delivers that unmistakable Korean heat and complexity—start with less if you’re sensitive to spice, or add more for a fiery kick.
- Toasted sesame oil: Nutty and fragrant, toasted sesame oil is a secret weapon for that luscious depth of flavor.
- Fresh ginger, grated: Brightens everything up with a gentle heat and zing.
- Garlic, grated: The essential base for savory depth that makes everything taste better.
- Boneless skinless chicken breasts: They soak up all that sticky sauce and turn fabulously juicy under pressure. Thighs work, too, if you love dark meat!
- Steamed white rice, for serving: The perfect neutral base to soak up every drop of glossy sauce.
- Kimchi: Adds a bright, tangy crunch and classic fermented flavor that complements the richness of the chicken.
- Mango, sliced: Sweet, juicy mango gives a cool contrast to the heat and brings a surprise pop of color.
- Toasted sesame seeds and green onions, for serving: These garnishes aren’t just pretty—sesame adds crunch, while green onions bring fresh brightness to every bite.
Variations
If you love making a recipe your own, you’re in luck—Instant Pot Sticky Korean Chicken is incredibly adaptable. Here are a few fun ways to switch it up to fit your mood, pantry, or dietary needs.
- Use Chicken Thighs: Swap in boneless, skinless chicken thighs for extra-rich, ultra-tender results—this cut is less prone to overcooking.
- Add Veggies: Stir in chunks of bell pepper, snap peas, or baby corn after pressure cooking for a built-in veggie boost.
- Make it Vegetarian: Substitute pressed tofu or meaty mushrooms instead of chicken for a plant-based celebration of sticky-sweet flavor.
- Change the Heat Level: Adjust the amount of Gochujang for more or less spice, or add a pinch of Korean red pepper flakes (gochugaru) to really amp things up.
How to Make Instant Pot Sticky Korean Chicken
Step 1: Make the Sauce and Add Chicken
In the bowl of your Instant Pot, add the soy sauce, honey, Gochujang, toasted sesame oil, grated ginger, and grated garlic. Give everything a good stir to combine. Nestle in your chicken breasts, turning them over to thoroughly coat them in that luscious sauce. This step builds the foundation for all the sticky, glossy goodness to come.
Step 2: Pressure Cook to Juicy Perfection
Seal the lid and set your Instant Pot to high pressure (or manual) for 8 minutes. When the timer beeps, carefully release the pressure with the quick release valve—get ready for that amazing sweet-savory aroma! The chicken will be perfectly cooked and ultra-tender, ready to soak up even more sticky sauce.
Step 3: Thicken the Sauce
If you want your sauce extra sticky and glossy (and who doesn’t?), set the Instant Pot to sauté. Let the sauce bubble for 5–10 minutes, stirring gently, until it thickens and clings to every piece of chicken. Watch closely—it thickens quickly!
Step 4: Assemble and Serve
Ladle the sticky Korean chicken over fluffy steamed rice in cozy bowls. For the finishing touch, toss kimchi with mango and serve alongside the chicken for an irresistible contrast of heat, crunch, and sweetness. Shower with sesame seeds and sliced green onions—then dig in and enjoy every bite!
Pro Tips for Making Instant Pot Sticky Korean Chicken
- Sauce Sauté Savvy: The magic is in the sticky sauce! Don’t rush the sauté step—keep an eye on the Instant Pot and stir occasionally so the sugars don’t burn and you get the perfect syrupy finish.
- Chicken Thickness Matters: For even cooking, slice very thick chicken breasts in half if necessary. Thinner pieces will cook perfectly and soak up flavor more evenly.
- Customize Your Gochujang: Gochujang heat levels can vary widely—start with one tablespoon and taste the sauce before thickening. Add the second tablespoon if you like more fire!
- Slice for Serving: For maximum stickiness and sauce coverage, slice or shred the chicken before returning it to the pot to soak up all the glossy goodness.
How to Serve Instant Pot Sticky Korean Chicken
Garnishes
Don’t skip the finishing touches—scattering toasted sesame seeds and sliced green onion over your Instant Pot Sticky Korean Chicken adds the perfect nutty crunch and fresh zip. If you’re feeling adventurous, an extra drizzle of sesame oil or a sprinkle of chopped cilantro is divine too!
Side Dishes
This dish is fabulous atop a mountain of steamy white rice (or brown if you like). For vibrant color and tang, serve your chicken with a big spoonful of kimchi-mango salad, some crisp cucumber slices, or even sautéed greens—anything to balance the saucy richness.
Creative Ways to Present
Want to wow a crowd? Serve the chicken family-style with all the toppings so everyone can build their perfect bowl. Try tucking the sticky chicken into lettuce wraps, or mound it over rice in individual jars or bento-style boxes for a fun meal prep twist. Bring on the color and watch everyone dig in!
Make Ahead and Storage
Storing Leftovers
Leftovers of Instant Pot Sticky Korean Chicken are a dream! Store the cooled chicken (and extra sauce!) in an airtight container in the fridge for up to 4 days. The flavors actually deepen as it sits, making the next day’s lunch even better.
Freezing
This recipe freezes beautifully. Scoop the cooled chicken and sauce into freezer-safe bags or containers, and freeze for up to 3 months. Thaw overnight in the fridge and you’re just a quick reheat away from deliciousness.
Reheating
To reheat, simply warm gently on the stovetop or in the microwave until steaming hot, stirring occasionally. If your sauce has thickened too much in the fridge, add a splash of water to loosen it up and bring back that luscious gloss.
FAQs
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Can I use frozen chicken breasts for Instant Pot Sticky Korean Chicken?
Yes! You can make Instant Pot Sticky Korean Chicken with frozen chicken breasts—just increase the pressure cooking time by 2–3 minutes. Be sure the chicken pieces aren’t stuck together so they cook evenly, and expect the pot to take a few extra minutes to come to pressure.
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Is there a substitute for gochujang if I can’t find it?
If you can’t find gochujang, try mixing a tablespoon of miso paste with a teaspoon of sriracha or chili garlic sauce. While the flavor is unique, this combo delivers a similar spicy-salty depth that’s perfect for Instant Pot Sticky Korean Chicken.
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Can I double the recipe?
Absolutely! You can double all of the ingredients and cook Instant Pot Sticky Korean Chicken for the same amount of time. Just make sure not to fill past the “max fill” line, and stir the sauce well after cooking to ensure everything is coated.
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Can I make Instant Pot Sticky Korean Chicken in a slow cooker?
Yes! Simply combine all the sauce ingredients and chicken in your slow cooker, cover, and cook on LOW for 3–4 hours or HIGH for 2–3 hours. Remove the lid at the end to thicken the sauce, then serve as directed.
Final Thoughts
Instant Pot Sticky Korean Chicken is the ultimate easy-meets-exciting meal, bursting with personality and flavor. I know you’ll be hooked from the very first sticky, saucy bite, so gather your favorite toppings and enjoy a little taste of Korea at home—no takeout menu needed!
Print
Instant Pot Sticky Korean Chicken Recipe
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 6 servings 1x
- Category: Main Course
- Method: Instant Pot, Slow Cooker
- Cuisine: Korean
- Diet: Gluten Free
Description
A flavorful and sticky Korean chicken recipe made in the Instant Pot or slow cooker, featuring a blend of soy sauce, honey, Gochujang, and aromatic spices, served over steamed rice with a side of kimchi and mango.
Ingredients
Main Ingredients:
- 1 1/2 lb boneless skinless chicken breasts
For the Sauce:
- 1/2 cup low sodium soy sauce or tamari
- 1/4 cup honey
- 1–2 tbsp Gochujang (Korean chili paste)
- 2 tbsp toasted sesame oil
- 1 inch fresh ginger, grated
- 2 cloves garlic, grated
For Serving:
- Steamed white rice
- 1 cup kimchi
- 1 mango, sliced
- Toasted sesame seeds and green onions
Instructions
- Instant Pot Instructions: In the Instant Pot, combine soy sauce, honey, Gochujang, sesame oil, ginger, and garlic. Add chicken, coat with the sauce, and cook on high pressure for 8 minutes. Release pressure, thicken sauce if needed. Serve over rice with kimchi, mango, sesame seeds, and green onions.
- Slow Cooker Instructions: In a crockpot, mix water, soy sauce, honey, Gochujang, sesame oil, ginger, and garlic. Add chicken, cook on LOW for 3-4 hours or HIGH for 2-3 hours. Thicken sauce if required. Serve as in the Instant Pot method.
Notes
- You can adjust the spice level by increasing or decreasing the amount of Gochujang.
- Feel free to add more vegetables like steamed broccoli or carrots for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 16g
- Sodium: 1100mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
