Next Post
Ricotta Naan with Fried Eggs and Sweet Potato Fries.
This post may contain affiliate links, please see our privacy policy for details.
Instant Pot Sticky Korean Chicken…the best Monday dinner with the best flavor.
FOR REAL.
Sorry, I don’t mean to shout at you, especially on a Monday, but it’s true what I said up there, this is the best Monday dinner. It’s an under thirty minute meal, super simple, and extra delicious.
Ok, all the dramatics aside, I do truly love this recipe and am very excited to share it with you guys for so many reasons.
I wanted to start the week off with yet another Korean inspired recipe, because you guys…we are just two days away from boarding an airplane and flying off to South Korea. Craziness! It’s still unbelievable to me that we are headed there to watch my brother compete in the Olympics. I know I’ve been talking about this for weeks, but this is for sure the coolest thing to ever happen within my family. I have been following along with my brother Red’s Instagram stories (it is so fun having social media so we can all be a part of his experience). He spent Saturday in Soul, South Korea getting fitted for his Team USA Opening and Closing Ceremony outfit. Yup, just another normal Saturday…
Right, right.
One of my favorite Korean inspired recipes is Bulgogi, which is Korean gilled beef in a sweet and spicy sauce. It’s truly just so good. I have a recipe for Korean Bulgogi BBQ Steak Bowls that you guys all seem to love, but I wanted to create a lighter, simpler chicken version using the Instant Pot (don’t worry, I included slow cooker directions too).
The key to this recipe is all in the sauce, it’s sweet, sticky, and a little bit spicy. It takes normally boring chicken to a whole new level.
Most traditional Bulgogi marinades use pears and a lot of brown sugar, but I wanted to keep this chicken on the healthier side, so I swapped honey for brown sugar and reduced the sweetness a bit by omitting the pear (which I am really not a fan of anyway). The rest of the sauce consists of Gochujang (Korean chili paste) sesame oil, ginger and garlic.
And then? Everything gets mixed and cooked up in the pressure cooker (or slow cooker). It could not be easier.
I like to serve this Korean chicken over a bed of rice with some kimchi vegetables, toasted sesame seeds, and green onions. I also added in some thinly sliced mango…because I am obsessed and I can’t help myself. Mango is for sure not Korean, but it’s delicious. Just go with me on this one.
Here’s the thing, as I said, I’m sure this is not traditional. But that’s kind of the idea of these Korean inspired recipes I’m sharing, they’re only Korean inspired. I can’t wait to see how the recipes I’m sharing now, differ from the real deal Korean food that we will be enjoying in South Korea. My goal is to find some new inspiration while there and be able to come home and share new, more traditional, Korean recipes with you guys.
But until then, you should probably make this chicken, because traditional or not, it’s really stinkin’ good.
Also? I think if there’s one thing I would cook in the Instant Pot, it would be chicken. I’m not going to lie, I have a love/hate relationship with my Instant Pot. I’m still trying to figure certain things out. But if there’s one thing the Instant Pot seems to cook amazingly well, it’s chicken. No matter what, it always turns out tender, moist, and never dry.
That said, this can easily be cooked in the slow cooker or even in the oven.
And with that, I’m off to keep working away in preparation for my week away. Happiest Monday!
PS. I have only ever been out of the country once, and that was to Mexico, so this will be a whole new kind of experience for me. It should be fun…and very interesting, considering no one in my family knows even a little Korean. Ahh, yikes!
Instant Pot Sticky Korean Chicken
Servings: 6 servings
Calories Per Serving: 358 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 cup low sodium soy sauce or tamari
- 1/4 cup honey
- 1-2 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons toasted sesame oil
- 1 inch fresh ginger, grated
- 2 cloves garlic, grated
- 1 1/2 pounds boneless skinless chicken breasts
- steamed white rice, for serving
- 1 cup kimchi
- 1 mango, sliced
- toasted sesame seeds and green onions, for serving
Instructions
- 1. In the bowl of your instant pot the soy sauce, honey, Gochujang, sesame oil, ginger, and garlic. Add the chicken, tossing to coat. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the quick release valve and release the steam. If needed to thicken the sauce, set the instant post to sauté and cook 10 minutes or until the sauce thickens and coats the chicken. If the sauce seems thin, just continue to cook on sauté, checking often until the sauce is your desired consistency.2. To serve, spoon the chicken and sauce over bowls of rice. Toss the kimchi with the mangos and serve alongside the chicken. Sprinkle toasted sesame seeds and green onions. Enjoy!
SLOW COOKER DIRECTIONS
- 1. In the bowl of your crockpot, combine 2 tablespoons water, the soy sauce, honey, Gochujang, sesame oil, ginger, and garlic. Add the chicken, tossing to coat. Cover and cook on LOW for 3-4 hours or on HIGH for 2-3 hours. If the sauce needs thickening, turn the heat to high and cook uncovered for 30 minutes. Finish as directed above.
NOPE….definitely not your average chicken.
This post was originally published on February 5, 2018
Amazing so subtle yet remarkble.
Thank you!
I just love korean dishes”
Thanks!
The chicken looks yummy, thanks for recipe. Congrats to your family on what will be a truly amazing experience at the Olympics. Much luck to your brother! Make USA proud!
Thank you so much Paula!
We made this along with your potstickers for our Olympic Korean feast. Yum! Congrats to your brother he was amazing!!!
Thanks Alexis!
GOOOLLLDDDD! for Red!
YES!! So proud!
Can’t wait to bust out my instant pot to make this!
Thank you Naomi!
I’m looking for new recipes to cook with my slow cooker and this sounds delicious!
Thank you Juzz!!
I made this tonight. I followed the directions exactly and put it on the crock pot on low. When I checked after five hours the chicken was overcooked. (I usually only cook chicken breasts for 3 to 4 hours). I took the chicken out and cooked the sauce for 30 minutes on low and an hour on high. It is reduced but I would not call it sticky. I shredded the chicken and threw it in the sauce to heat up but it does not look like the picture.
I followed the instapot directions to a tea and mine wasn’t sticky at all! It was really watery and never cooked down. Any advice?
HI Laurie,
I am sorry, did you use a Instant Pot or Crockpot? The two cook very differently, so just need to know how you actually cooked it.
Love my Instant Pot! I make your hula pork in mine! Anyway, will be making this next week in mine! Looks amazing and can’t wait to try!
This looks delicious! Do you have any tips on potential ways to make this vegetarian? Substitute tempeh, tofu, etc?
HI Dan, I would actually just sub in a head of cauliflower. Just cut the cauliflower into florets and use in place of the chicken. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
My husband marinated the chicken in a very close version of your recipe (substituted others as we did not have on hand). Because of busy schedules, I stir fried some of the chicken in the sauce with veggies and served on rice. He grilled his and served with stir-fried veg and on noodles. I cranked up the spicy heat a bit as I like lots. Regardless, it was excellent.
I am so glad you both enjoyed this! Thank you Colleen!
Looks delicious! But sadly both an instant pot ie slow cooker are lacking in my kitchen. Is there a way of making this in a normal pan? In the oven?
Thanks a lot!
Yes, of course! Just bake the chicken in the sauce in a baking dish in a 350 degree oven for 25-30 minutes. That should work great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
OMG! This looks insanely delicious!
Thank you Gina!
Wow, this sounds seriously good. I think I’ll eat it without the rice, as I am diabetic, but I’ll take my changes with the honey and sauces. My mouth is already watering in anticipation! Thank you for this.
Thank you Floyd! I hope you love this!
Hey Tieghan,
I like this sticky Korean inspired chicken recipe! I don’t have an instant pot, but think it would be a lovely dish for the slow cooker. 🙂
That’s so exciting that you’re leaving in two days! Haha I’m sorry your family doesn’t know any Korean. I went to Romania last winter (although I don’t know any Romanian) and that wasn’t too bad. Most of the people knew English, and if they didn’t then a smile meant more than anything. 🙂
I’m looking forward to the Korean recipes when you get back! Are there any Korean desserts or breakfast recipes that you’ve been seeing in your search?
Also, if the flight is a bit stressful, I recommend St.Johns Wart (it’s an herb, and sundown naturals carries it in most grocery stores) to help ease some travel stress.
Sleep well and stay warm!