halfbakedharvest4.2
Instant Pot Sticky Korean Chicken
A delicious, super simple meal that's ready in under 30 minutes!
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●slow cooker
📝 Preparation Steps
1
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!
garlic, grated2 cloveskimchi1 cupmango, sliced1toasted sesame seeds and green onions, for serving
2
SLOW COOKER DIRECTIONS
3
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.
garlic, grated2 cloves
Nutrition Facts
calories
358 kcal
fat Content
7 g
serving Size
1 serving
sugar Content
15 g
sodium Content
841 mg
protein Content
25 g
cholesterol Content
72 mg
carbohydrate Content
18 g
saturated Fat Content
1 g
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