It’s hard to resist the mouthwatering aroma of Instant Pot Sticky Korean Chicken wafting through your kitchen. The succulent chicken, drenched in a glossy, sweet, and savory sauce, is not just a meal; it’s an experience that makes taste buds dance with delight. Flavorful Orange Chicken As you lift the lid of your Instant Pot, the steam carries hints of garlic and ginger, promising a flavor explosion that will transport you straight to the bustling streets of Seoul. Homemade Chicken Piccata.
I still remember the first time I made this dish for my friends during game night. Their faces lit up with joy as they dove into their bowls, declaring it the best chicken they’d ever tasted. Greek Chicken Meatballs This dish is perfect for cozy family dinners or impressing guests at parties. Get ready to savor every sticky bite, and trust me, your taste buds are in for a treat!
Why You'll Love This Recipe
- This Instant Pot Sticky Korean Chicken offers effortless preparation without sacrificing flavor
- The vibrant blend of sweet and savory makes it irresistible on any dinner table
- Plus, its gorgeous presentation is sure to wow your guests!
- Perfect for busy weeknights but exciting enough for special occasions
The reactions from my friends were priceless—each bite was met with happy sighs and requests for seconds.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Boneless, Skinless Chicken Thighs: I prefer thighs for their juiciness and flavor; they stay tender even under pressure cooking.
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Garlic Cloves: Fresh garlic packs a punch; use whole cloves for that aromatic kick.
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Fresh Ginger: Grate it finely for maximum flavor; it adds warmth and spice to the sauce.
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Brown Sugar: This balances out the soy sauce’s saltiness, giving you that irresistible sweetness.
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Soy Sauce: Opt for low-sodium soy sauce to control the saltiness while still delivering umami goodness.
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Ketchup: Yes, ketchup! It thickens the sauce beautifully while adding a hint of tangy sweetness.
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Rice Vinegar: Adds brightness; don’t skip it unless you want a dull dish!
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Sesame Oil: A drizzle brings depth and nutty notes that elevate this recipe to new heights.
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Green Onions: Slice them thinly for garnish; they add freshness and color to your plate.
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Sesame Seeds: Sprinkle these on top before serving; they give a lovely crunch and visual appeal!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Start by gathering all your ingredients on the counter—this makes cooking smooth and ensures nothing gets forgotten in the chaos of excitement!
Sauté Aromatics: Set your Instant Pot to sauté mode. Add some oil and toss in minced garlic and grated ginger until fragrant—about 1-2 minutes will do.
Add Chicken and Sauce Ingredients: Toss in your chicken thighs along with brown sugar, soy sauce, ketchup, rice vinegar, and sesame oil. Stir until everything is coated nicely. For more inspiration, check out this brown sugar chicken tenders recipe.
Pressure Cook Time!: Secure the lid on your Instant Pot. Set it to manual high pressure for 10 minutes—perfectly timed so you can grab a quick snack while waiting!
Quick Release & Garnish: Once cooked, perform a quick release. Carefully remove the lid (watch out for steam!). Transfer chicken to a plate, then stir in green onions and sesame seeds before serving.
Serve It Up!: Spoon that luscious sticky sauce over rice or noodles. Watch as everyone dives in—all those sticky fingers will be worth it when they declare you a culinary genius!
This Instant Pot Sticky Korean Chicken is not only easy but also bursts with flavors that will have everyone asking for seconds (or thirds). Instant Pot Zuppa Toscana Enjoy this journey into deliciousness!
You Must Know
- This Instant Pot Sticky Korean Chicken is not just delicious; it’s a game changer for weeknight dinners
- The sweet and savory sauce makes every bite mouthwatering, and cooking it in the Instant Pot saves you time without sacrificing flavor
- Perfect for impressing guests or indulging yourself!
Perfecting the Cooking Process
Start by sautéing the chicken to lock in flavors, then add sauce and pressure cook. This method ensures tender, juicy chicken and a rich glaze that clings to each piece.
Add Your Touch
Feel free to swap soy sauce for tamari for gluten-free options or add sesame seeds for extra crunch. You can also toss in bell peppers or broccoli for added nutrition.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on low heat to keep chicken moist and avoid drying out the sauce.
Chef's Helpful Tips
- For best results, marinate chicken overnight to enhance flavor absorption
- Always deglaze the pot after sautéing to prevent burning
- If you like it spicy, a dash of gochujang adds a great kick!
Cooking this Instant Pot Sticky Korean Chicken brings back memories of family gatherings where everyone fought over the last piece—it was that good!
FAQ
Can I use frozen chicken for this recipe?
Yes, but increase the cooking time by about five minutes. For more inspiration, check out this Cajun chicken pasta recipe recipe.
What if I don’t have an Instant Pot?
You can cook this on the stovetop; just simmer until tender.
How do I make it less sweet?
Reduce brown sugar or add more soy sauce for balance.
Instant Pot Sticky Korean Chicken
- Total Time: 20 minutes
- Yield: Serves approximately 4
Description
Instant Pot Sticky Korean Chicken is a delicious, easy-to-make dish that brings the bold flavors of Korea straight to your table. Infused with a sweet and savory sauce, this tender chicken is perfect for weeknight dinners or impressing guests at gatherings. With minimal prep time and maximum flavor, you’ll find yourself making this dish again and again!
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1/3 cup brown sugar
- 1/4 cup low-sodium soy sauce
- 1/4 cup ketchup
- 2 tbsp rice vinegar
- 2 tsp sesame oil
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame seeds (for garnish)
Instructions
- Prep your ingredients by gathering everything on the counter.
- Set your Instant Pot to sauté mode. Add oil and sauté minced garlic and grated ginger for 1-2 minutes until fragrant.
- Add chicken thighs along with brown sugar, soy sauce, ketchup, rice vinegar, and sesame oil. Stir to coat.
- Secure the lid and set the Instant Pot to manual high pressure for 10 minutes.
- Perform a quick release when cooking is done. Remove the lid carefully.
- Transfer the chicken to a plate and stir in sliced green onions and sesame seeds before serving over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 20g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 90mg
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