If you crave a lightning-fast dinner that packs both bold flavor and irresistible stickiness, look no further than this Instant Pot Sticky Korean Chicken. In less than half an hour, you’ll have tender chicken bathed in a glossy, spicy-sweet sauce that tastes like it simmered all day—no takeout menu required!
Why You’ll Love This Recipe
- Bold Flavor, No Fuss: The Instant Pot does all the heavy lifting, blending spicy, sweet, and savory notes into mouthwatering chicken in minutes.
- Weeknight-Friendly: This is truly a 30-minute meal—prep, cook, and serve in one pot with hardly any cleanup needed.
- Great for Meal Prep: Leftovers keep beautifully and the sauce just gets better by the day, making lunches and next-day dinners effortless.
- Totally Customizable: Make it your own by dialing the heat up or down, swapping proteins, or loading up the toppings—there’s no wrong way to enjoy this!
Ingredients You’ll Need
You’ll love how simple yet essential each ingredient is. Every item in this Instant Pot Sticky Korean Chicken recipe contributes something special—flavor, silkiness, and eye-catching color—and together they create pure dinnertime magic.
- Low sodium soy sauce or tamari: This forms the savory backbone of the sauce while keeping things from turning salty—tamari is a great gluten-free swap.
- Honey: Adds a lush sweetness and helps that signature sticky glaze develop as it cooks.
- Gochujang (Korean chili paste): Just a spoonful delivers smoky heat, umami, and vibrant red color—adjust to your spice preference.
- Toasted sesame oil: Infuses the sauce with nutty, aromatic richness and brings true Korean flavor to every bite.
- Fresh ginger, grated: Gives a zip of zesty warmth and depth—grated ginger melts into the sauce perfectly.
- Garlic, grated: Essential for a flavorful punch; use a microplane for the best texture that nearly dissolves in the sauce.
- Boneless skinless chicken breasts: Lean, tender, and quick-cooking—though you could swap in thighs for extra juiciness if you prefer.
- Steamed white rice, for serving: Cushions all that saucy, sticky chicken and soaks up every glossy drop.
- Kimchi: Adds tang, crunch, and a little funk to balance the sweetness of the chicken.
- Mango, sliced: Juicy and bright, mango pairs surprisingly well with the heat and richness of the main dish.
- Toasted sesame seeds & green onions: For irresistibly nutty crunch and a fresh pop of color on top.
Variations
No two bowls of Instant Pot Sticky Korean Chicken need to be exactly the same! It’s a breeze to tweak this recipe based on what’s in your pantry, spice tolerance, or dietary preferences—here are a few ways to make it uniquely yours.
- Swap in Chicken Thighs: Use boneless skinless thighs for extra tenderness and a richer flavor profile—the slightly higher fat content means they won’t dry out.
- Make It Mild: If you’re cooking for spice-shy eaters, start with just one tablespoon of Gochujang or substitute a little ketchup for less heat.
- Add Veggies: Toss in sliced bell peppers, broccoli, or shredded carrots before sealing the Instant Pot for a veggie-packed main dish.
- Go Gluten-Free: Simply use tamari in place of soy sauce and double-check your Gochujang for gluten content.
- Use Maple Syrup: Try maple instead of honey for a subtle, earthy twist that still keeps things sticky and caramelized.
How to Make Instant Pot Sticky Korean Chicken
Step 1: Build the Flavorful Marinade
Start by adding the soy sauce (or tamari), honey, Gochujang, toasted sesame oil, freshly grated ginger, and garlic directly to the bowl of your Instant Pot. Give everything a good stir—it’ll smell incredible already!—then gently nestle in your chicken breasts, tossing well so every piece is coated with those sweet, spicy, umami-laden flavors.
Step 2: Pressure Cook to Perfection
Seal the Instant Pot and set it to high pressure for 8 minutes. The magic here is how much flavor infuses the chicken in so little time. Once it beeps, carefully use the quick-release valve to let out the steam. The chicken will be tender and juicy, with sauce that’s begging to be spooned over rice.
Step 3: Thicken the Sauce (If Needed)
If the sauce seems a bit thin (which can vary depending on chicken size and juiciness), just turn the Instant Pot to sauté and let it bubble for up to 10 minutes. Stir occasionally as the glaze thickens and clings beautifully to each piece of chicken. This is your ticket to that signature “sticky” finish!
Step 4: Serve and Top It Off
Ladle the chicken and that glossy sauce over big, fluffy bowls of rice. Toss the sliced mango with kimchi for a knockout sweet-and-sour side, then generously scatter on toasted sesame seeds and thinly sliced green onions. Dinner is ready—get ready for happy sighs around the table!
Pro Tips for Making Instant Pot Sticky Korean Chicken
- Thicken Like a Pro: If you want an ultra-glossy coating, don’t rush the sauté step—let the sauce bubble until it truly hugs the chicken!
- Cut Chicken Evenly: For the juiciest results, aim for uniform chicken pieces so they cook evenly under pressure and soak up every bit of flavor.
- Adjust the Gochujang: Play with the heat! For extra kick, add more Gochujang, or for a gentler spice, start slow—taste as you go is the secret here.
- Garnish Generously: Don’t skip the sesame seeds and green onion—they add crunch, freshness, and that wow-factor visual appeal to your Korean chicken masterpiece.
How to Serve Instant Pot Sticky Korean Chicken
Garnishes
This dish looks and tastes best adorned with a handful of thinly sliced green onions and a sprinkle of toasted sesame seeds. You can even add a few extra slices of fresh mango or a spoonful of extra kimchi if you’re feeling fancy—those pops of color and crunch do wonders!
Side Dishes
Fluffy white rice is the classic partner for Instant Pot Sticky Korean Chicken, but feel free to shake things up with steamed jasmine rice, brown rice, or even cauliflower rice for a lighter option. Kimchi and mango bring the perfect tangy-sweet balance, but you could also serve with sautéed greens or a crisp cucumber salad.
Creative Ways to Present
For parties or casual get-togethers, pile the chicken into lettuce cups or stuff it into bao buns for a fun, interactive meal. You can also top rice bowls with a jammy soft-boiled egg or serve everything “build-your-own” style—let everyone pile on their favorite toppings for a dish that’s as fun as it is delicious!
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Sticky Korean Chicken will keep well in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making lunch the next day even more irresistible—just spoon extra sauce over the chicken before sealing to help keep it moist.
Freezing
You can absolutely freeze this dish! Place the cooled chicken and sauce in freezer-safe bags or containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating for a meal that tastes nearly as fresh as day one.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring often, until warmed through. If the sauce seems too thick, a splash of water or chicken broth will loosen it up perfectly. It also microwaves beautifully for quick lunches!
FAQs
-
Can I use chicken thighs instead of breasts?
Absolutely! Boneless skinless chicken thighs work wonderfully in Instant Pot Sticky Korean Chicken and often result in even juicier, richer bites. The cooking time remains the same—just cut any thicker pieces so they cook evenly.
-
Is Gochujang very spicy? What if I want less heat?
Gochujang is flavorful with a medium heat, but it’s easy to control the spice. Simply use less for a milder result, or replace some with ketchup or tomato paste for a more kid-friendly version of Instant Pot Sticky Korean Chicken.
-
Can I make this recipe without an Instant Pot?
Yes! You can use a slow cooker by following the same instructions, cooking on low for 3-4 hours or on high for 2-3 hours. Be sure to let the sauce cook uncovered at the end if it needs thickening, just like you would for traditional Instant Pot Sticky Korean Chicken.
-
What else can I do with leftovers?
Leftover chicken is delicious in lettuce wraps, on top of a grain bowl with extra veggies, or tucked into tortillas for a Korean-inspired taco. The sticky sauce even makes an amazing base for fried rice if you’re feeling creative!
Final Thoughts
Once you try this Instant Pot Sticky Korean Chicken, you’ll never look at weeknight dinners—or your Instant Pot—the same way again. Warm, bold, and endlessly customizable, it’s a dish that delivers joy with every single saucy bite. I can’t wait for you to cook it up and make your own dinnertime memories!
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
Tender and flavorful Instant Pot Sticky Korean Chicken served over steamed white rice with a side of kimchi and mango. This dish is a perfect blend of sweet, savory, and spicy flavors.
Ingredients
Main Dish:
- 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
- 1 1/2 lb boneless skinless chicken breasts
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, and cook on high pressure for 8 minutes. Release pressure, thicken sauce if needed by sautéing, then serve over rice with kimchi and mango.
- Slow Cooker Instructions: In the slow cooker, 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, then serve as above.
Notes
- You can adjust the spice level by adding more or less Gochujang.
- Feel free to garnish with additional toppings like cilantro or chopped peanuts.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg
