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Instant Pot Sticky Korean Chicken…the best Monday dinner.

Instant Pot Sticky Korean Chicken | halfbakedharvest.com #instantpot #korean #chicken #dinner #recipes #easy

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.

Instant Pot Sticky Korean Chicken | halfbakedharvest.com #instantpot #korean #chicken #dinner #recipes #easy

Instant Pot Sticky Korean Chicken | halfbakedharvest.com #instantpot #korean #chicken #dinner #recipes #easy

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 Instant Pot (or slow cooker). It could not be easier.

I like to serve this Korean chicken over a bed of rice with some kimchi, 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.

Instant Pot Sticky Korean Chicken | halfbakedharvest.com #instantpot #korean #chicken #dinner #recipes #easy

Instant Pot Sticky Korean Chicken | halfbakedharvest.com #instantpot #korean #chicken #dinner #recipes #easy

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 | halfbakedharvest.com #instantpot #korean #chicken #dinner #recipes #easy

Instant Pot Sticky Korean Chicken

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Calories Per Serving: 246 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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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.

Instant Pot Sticky Korean Chicken | halfbakedharvest.com #instantpot #korean #chicken #dinner #recipes #easy

NOPE….definitely not your average chicken.

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Comments

    1. Hey Robyn,
      You could totally do that! I hope you enjoy the dish, please let me know if you have any other questions! xTieghan

  1. 5 stars
    So yummy – I did have to sauté the sauce a bit longer to thicken it up like some people mentioned, but mine actually looked just like your pic! I was so proud I sent it to my whole family haha (and it tasted so good my fiancé and I were actually excited for leftovers the next day!)

  2. 5 stars
    I made this last night for my Korean food loving friends and it was a huge hit! The sticky sweet/spicy chicken combined with fresh crunchy veggies over rice was a wonderful combination that felt both indulgent and healthy. A few things: Like others, my sauce was not thick after the chicken finished cooking in the IP. I removed the chicken, chopped it into bite-sized pieces, and let the sauce simmer for a while. I eventually added some cornstarch before returning the chicken back to the sauce & at that point it stuck quite well to the meat. I served it over sushi rice (we love the stickiness!) and chopped radish, carrots, green onion, and topped with daikon kimchi. So delicious!

    1. Hey Darcy,
      Sorry I do not have a recipe for that, just used it as a garnish:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. 2 stars
    This recipe unfortunately missed the mark for me. I followed the directions exactly as written, apart from substituting low sodium soy sauce for regular soy and it was still far too salty, overpowering the honey, ginger, and gochujang. The sauce never thickened. Continuing to sauté the sauce would have resulted in overcooked chicken.

    1. Hi Adriana! I am really sorry to hear that! Please let me know if there is anything I can help you with! xTieghan

  4. 5 stars
    I followed the recipe as written and the sauce was really thin. I cooked it longer to see if it would thicken but it didn’t, so I added a cornstarch slurry and that did the trick. The sauce was thick but not sticky. However the sauce tasted incredible! I am 1/2 Korean and I was very skeptical about adding mango to kimchi but I gave it a go and it was amazing! Another awesome recipe by HBH!

  5. 4 stars
    Very nice, I replaced the gochujang by siracha. Unfortunately I didn’t have low sodium soy sauce so it was very salty but the mango balanced it out. I also added a bit of flour to thicken the sauce because it was too runny.
    I recommend this recipe, it’s super quick and easy. I just put everything in the slow cooker and wait for the magic to happen.

    1. Thank you so much Aurore! I am so glad this recipe turned out so well for you! Please let me know if there is anything I can help with! xTieghan

  6. It smells amazing, but takes FOREVER to thicken 🙁
    I’m going on 30 minutes alone just trying to sauté it to the point where it doesn’t have a water like consistency.

    1. Hi! Yes! Just add 2 minutes to the cooking time. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  7. 3 stars
    SALTY!!! I made it exactly as the recipe called, I’m an OCD recipe follower. I was hesitant to put that much soy sauce in it, but it was overpoweringly salty. Night one was ok, I hardly put any of the sauce (not sticky in texture, wish I had had corn starch to thicken) on it so it was ok. The leftovers soaked in the sauce overnight and the chicken is soaked through with soy sauce and too salty. I love Tieghan’s recipes, but this one was a miss 🙁

    1. Hi Eris! I am sorry to hear that! Please let me know if there are any questions I could help you with! xTieghan

    1. Hi Roxane! Sure! Just simmer the sauce in the stove, then shred the chicken. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  8. 5 stars
    This recipe oh my god it was amazing !! This was the first time using my instant pot…it took us 20 minutes to figure out how to open it but if my god was it. Worth it. This is like my favorite dinner!!

  9. How do you manage decent chicken? Over thrown out 8 chicken breasts now because the instant pot makes it rubbery each time.

    1. Hey Davide, what exactly are you asking? You threw out the chicken? My chicken is never rubbery when making this. What kind of chicken are you using? If you could clarify why you are asking that would be helpful. I hope you love this recipe! Thank you! xTieghan

  10. Hi!! I love your recipes! They are always so interesting and so, so tasty. Can you tell me how to cook this recipe either in the oven or on the stove top?
    Thanks so much,
    Lesley

    1. Hi! I recommend roasting the chicken with the sauce in the oven at 400 degrees for 20-25 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  11. 5 stars
    Made tonight, and it was amazing. Flavor was super good but not mind blowing, although I didn’t have kimchi or mango (just broccoli!) so that probably changed it a little. Can’t wait for when we get some ripe mangoes to make it again. I used 1 tbsp gochujang because my 3yo doesn’t do spice yet. All the kids (5 and under!) loved it! Thanks for a good Instant pot meal!

  12. This looks sooo yummy. I am cooking it as we speak, but I can’t get the sauce to thicken!! I’m following the Instant Pot recipe, and I’ve simmered it an additional 20 mins and it’s still just as watery. What can I do? Also should i be taking the chicken out while simmering the sauce trying to thicken it? I want to eat properly sticky chicken! 🙂

    1. Hi!! The sauce should thicken up, but if it does not, just simmer on the stove and that will thicken it! I would recommend removing the chicken from the sauce so that it does not overcook. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  13. 5 stars
    This dish is delish!! Would love to make this for my craft night with the ladies tomorrow – if I were to double up the recipe, how should I alter the cook time in the instant pot? (I too have a love/hate relationship with the thing…)
    Thank you for the recipe, this is going to be a new staple in our house!

    1. HI! I’d tack on 3-5 minutes to the cooking time! I am sure that should be just fine. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan

  14. 4 stars
    I tried this tonight and need some help. First I don’t have an instapot so I used the slow cooker directions. I cooked on slow for 3 hours then literally boiled the sauce one hour on the stove. The chicken was way overdone and dry and the sauce never thickened. But the flavors were amazing!!! I need to figure out how to do this again with tender chicken and thick sauce. Please help as I loved the flavors and want to get this right!!!! Thank you!

    1. Hey Donna! Try mixing 1 tablespoon flour with 2 tablespoons water and adding it to the sauce when you boil it on the stove. And don’t boil the chicken with the sauce, just add the chicken once the sauce has thickened to to your liking. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan

  15. 5 stars
    This was a awesome recipe, I would recommend using low sodium soy sauce, otherwise it is kind of salty.. The Korean paste, made it, I used Chicken thighs instead and it came out great. This recipe is a keeper & it was so easy to make, always looking for new insta pot recipes.

  16. 5 stars
    Amazing recipe! My boyfriend loved it and so did I! We love quite a few of your recipes. I ended up adding a little more chicken and increased the cook time by a few minutes. I also cut up the chicken and tossed it in the sauce after it thickened to really get the flavored distributed. So easy and delicious, would definitely make again!

  17. We are a mixed family of vegetarians and meat eaters, Does this make enough sauce that it could be served over vegetables? Are aren’t picky about whether it has touched meat or not. OR can you think of an easy non-meat sub for chicken? Thank you for the recipes!

    1. HI! If you want to use both chicken and a vegetable, I would double the sauce. I recommend using cauliflower in place of the chicken. That will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI! Yes, boneless thighs will be delicious! I would add 2 minutes to the cooking time. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI! It’s kimchi with sliced mangos! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  18. Looks amazing! I’m not a fan of kimchi, is there a particular brand that you would recommend that might change my mind? I love all of your recipes and look forward to reading your Sunday Post-Nine Favorite Things!

    1. Hi Francie! I am not sure you would like the kind I use if you do not like it in general.. I would go with any Korean brand you can find! I hope you love this recipe, but feel free to leave out the kimchi!

  19. Excited to make this recipe this week! Quick question (and I’ll be doing this in a slow-cooker, if that makes a difference), is the chicken cut into chunks, or left as whole breasts? I’m having trouble telling in the photo and I didn’t see anything specified in the directions. Thank you! Love your recipes and beautiful cook book so much!

    1. Hey Lauren, I leave the chicken whole and do not cut into chunks. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  20. Question: I think I’ll make the Sticky Korean Chicken recipe, only with beef. Your photo is beautiful. But it looks like the garnish are both orange and yellow, probably not both mango? Did you add something else?
    Karen

    1. Hi Karen, I top my chicken with kimchi and mangos. The mangos are yellow and my kimchi has orange carrots. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  21. 5 stars
    I made this last night but made it paleo with coconut aminos. Oh.My. God. It was so good. I made enough for leftovers but we ended up eating it all! I served it with a whole 30 coleslaw and mangos. I can’t wait to make this again! Thank you so much!

  22. 5 stars
    One of the nice things about having a great meal at home instead of a restaurant is that they probably won’t kick you out if you lick your plate. This was that good. I had some kimchi paste (a gift from a Korean chef), so I whipped up some quick cucumber kimchi. I served the chicken over riced cauliflower with cucumber kimchi and julienned carrots, and of course the sesame seeds and green onions. It was divine.

  23. 4 stars
    I made this for dinner tonight and my family really enjoyed it; it was delicious flavor and tender chicken. I put the instant pot on sauté for about 20 minutes after cooking the chicken to thicken the sauce. Next time I will remove the chicken first, as it was falling apart by then and a little tough at the thinner edges of the chicken, and plan for the additional time. For that I give the recipe four stars, but I will definitely make it again with these adjustments.

  24. Hi Tieghan! I love your site and try your recipes all the time! On this one, the sauce turned out runny and not sticky for me. I was wondering if you could help steer me in the right direction as to what I may have done wrong. I cooked it in the crock pot on high for 4 hours, checked and saw that the sauce was runny, so removed the lid and cranked the heat to high and cooked for another 30 minutes but that didn’t really seem to change much. The only variation from the recipe that I made was that I used Sambal Oelek ground fresh chili paste because I had it on hand and couldn’t find the other one in my grocery store. I also just used 3 boneless, skinless chicken breasts that I had on hand and cut into cubes before going into the crockpot (not sure it was exactly 1 1/2 pounds). I used soy sauce, not tamari. Let me know what you think I can do better next time! Thanks!

    1. HI!! It’s hard to say, but it sounds like your sauce just need to be cooked longer to thicken. I would recommend leaving the lid off the slow cooker for and hour and see if it thicken up at all. If not, I would put the sauce on the stove top and boil 10-15 minutes. Hope this helps! Please let me know if you have any other questions. Glad you love this recipe. Thanks so much!! xTieghan

  25. 1 star
    I’m not sure where I went wrong. The chicken shredded, the sauce was soup consistency, and I added starch like some reviews suggested but now it’s just like a thick stew. I used the instant pot.

    1. Hey Melissa, the chicken should be tender, so it might shred. What size was your chicken? for the sauce I recommend simmering until it thickened to your liking. I don’t recommend adding starch. So sorry for any trouble, but I hope this help! Please let me know if you have any other questions. Thanks so much!! xTieghan ?

  26. 4 stars
    Delicious! I also had too much water. Don’t forget that grocery store chicken breast usually has added water. I simmered for about 10 minutes to thicken. If you have regular soy sauce cut the amount in half. I reduced but not enough.

  27. 3 stars
    Like others, mine was way too liquid. I had to cook it down and add cornstarch… The chicken dissolved into stew. It still tastes ok, but it isn’t “sticky” and looks nothing like the photo. Disappointed. I think you need to change the recipe or at least take out the photo.

    1. Hi Sarah. I am so sorry this did not turn out well for you. Is there any questions I could help you with? Please let me know!

  28. I just made this tonight after searching for something to make with gojuchang and chicken. It turned out really delicious! I’m really going to enjoy the leftovers for lunch tomorrow too!

    I did need to keep my instant pot on saute mode for about 20-30 minutes afterwards to reduce the sauce to a point where I liked it (I removed the chicken first to cool). To other commenters having trouble with a thin sauce, you can also try adding cornstarch to thicken it, but that’s a last resort. I’m guessing the sauce was thin after cooking because of all the liquid my chicken breasts released, but I was able to reduce it back to a little over 1 cup volume.

    1. Hi Cat! I am really glad you enjoyed this recipe and thank you for adding some helpful tips for others! I hope you continue to love other recipes on my blog!

    1. HI! I recommend setting the instant pot to saute and cooking an additional 5-10 minutes until it is your desired thickness. This usually works to thicken up the sauce and make it stickier! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  29. 1 star
    I wish I read the comments, this definitely does not look like the pictures. I’m pretty familiar with instant pot recipes and was skeptical how it would thicken in 5 minutes. After 8 minutes the chicken is over cooked and 30 mins later you’ll just be sauting boiling broth. Would not recommend doing his recipe with the instant pot, save your time and effort. Sorry for the bad review

    1. Hi Mike! I am so sorry this did not turn out well for you. Is there any questions I could answer to help you with this? Please let me know, thanks!

  30. 5 stars
    This was amazing! My parents gifted me an instant pot a few months ago but I was not inclined to take it out of the box until tonight, for this recipe….and I’m so happy I did! So delicious! I was never a “recipe person” and still don’t consider myself one, except for yours! I just graduated from law school and have seriously depended on HBH’s blog recipes for the last three years. The first thing I plan to do with my first paycheck this fall is *finally* purchase your cookbook. I had to rearrange my “priorities” during law school and I’m stocked to re-rearrange them after the bar exam!

    1. That is so amazing! Congratulations on graduating from law school, that is an awesome accomplishment! I hope you love the book and would love to hear what recipes you make from it!

  31. 4 stars
    Mine didn’t turn out sticky or pretty looking like yours – maybe because I was using a slow cooker? But it’s the flavor that matters so I really liked it. I just put some extra gochujang on it when I ate it and the mango and kimchi flavors go great together. I never would have thought of that! Next time I’ll try using less soy sauce since the sauce consistency seemed stickier with less than the recipe calls for.

    1. Hi! When using the slow cooker, try leaving the top off of the slow cooker for 30 minutes or so before serving. This will help the sauce to thicken. Please let me know if you have any other questions. So glad you love this recipe! Thanks!

  32. I’m a little worried that there isn’t enough liquid here for the slow cooker. I’ll try it out and hope it turns out OK!

    1. I don’t recommend cooking the raw chicken from frozen. I would thaw and then cook. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. HI! I have removed the water from the recipe after further testing. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. Hi Lou,
      I do not provide the nutritional information for my recipes because I truly try to use whole ingredients as much as possible. I am so sorry for this. There are many calorie counting apps and websites where you can put in the information and divid by the serving size to find out the calories, fat etc. If you have any other questions please let me know! I hope you love this recipe!

  33. I made this last night in my Instant Pot and the whole family loved it. I used the Saute function at the end and it thickened up just like your pictures. This will definitely go in our favorite recipes.

  34. 5 stars
    This recipe was very good! I read some of the comments and for the watery sauce (this happened to me too even after omitting the water and I had it on sauté for 10 min). I added arrowroot starch! Only about 1 1/2 tablespoons and the sauce thickened right up. Hope that helps because it is a great recipe!

  35. 5 stars
    I NEVER return to a blog and leave feedback on a recipe but I had to for this one and I must say, authentic or not, this was one of the BEST chicken recipes I have ever made. I am not a big fan of chicken and I’ve had my InstaPot in the cupboard for months, never used, but decided to give this a try and again, so glad I did! The only change I made was omitting the 1/4 c of water to ensure that the sauce would cook down and get thick knowing that the chicken would give off juice. My husband told me to put this in the rotation and it definitely will be! Looking forward to the leftovers for lunch today! 🙂

    1. I am SO happy to hear that! Thank you so much Amber. I am really glad you loved this recipe and hope you enjoy others as well!

  36. 5 stars
    This was the maiden recipe for my new InstantPot. Turned out sooo great, and so fast! I made with chicken thighs, and thickened the sauce with a little arrowroot flour and water at the end, Served with cauliflower rice and garnished with raw broccoli slaw, sliced green onions and sesame seeds. Hubby loved it, one bite and he pronounced it “out of the park!”…. no left-overs (dang it!)

  37. I will have to invest in an instant pot, I did make this in a slow cooker, Great flavor combinations.
    will make again. Thank you.

    1. note: also, I did have to take some sauce out & cook down a little in saucepan to get a thicker glaze consistency, but no biggy. was great!

  38. So sad…mine also came out super watery and not sticky at all ?. Sautéed but didn’t really help. Any other recommendations to make this stickier next time in the instant pot?

  39. Hi! This looks amazing! I’m going to be trying it out for dinner tonight. I had one question though – did you cut your chicken into pieces before or after they were cooked in the instant pot? I’m not sure if it matters or not.

    Thanks!!

    1. I like to leave the chicken pieces whole while cooking. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  40. 4 stars
    For some reason, my sauce came out really thin and didn’t coat the chicken at all and wasn’t sticky. I’m wondering what I did wrong? I cut the recipe in half, but other than that, didn’t alter it at all. That being said, it still tasted delicious!

    1. HI! You can just cook the sauce longer on saute until it thickens and coats the chicken. Should take about 3-5 minutes, just stir it often. Hope this helps! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  41. 4 stars
    I tried this tonight and the sauce was delicious, but it didn’t “stick” to the chicken the way yours did. I had a lot of liquid still in the Instant Pot after the time was up and it didn’t thicken too much even after sauteeing for a further five minutes. Any ideas on what might have gone wrong? I followed your recipe to the T so I’m not sure where I messed up.

    1. HI!! I would just cook the sauce on sautée longer until it thickens and coats the chicken. Sometimes it just needs a little more time. Please let me know if you have other questions. Glad you love this recipe! Thanks! ?

  42. 3 stars
    I followed all your directions in an instant pot. Sautéed for 5 minutes but the sauce is very watery and after sitting the oils and other ingredients separated. Any help on how to get it to look like yours?

    1. HI!! I would just cook the sauce on Sautée longer until it thickens and coats the chicken. Sometimes it just needs a little more time. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  43. 4 stars
    Make your recipes all the time and love them! This is the first time I have used my Instant Pot so was anxious to try a tried and true recipe. Mine DOES NOT look like yours. I sautéed the sauce to make it thicker and I did not get that beautiful coating in your picture. Tastes great (and not too spicy following exact recipe!) but doesn’t look nearly as appetizing. Thoughts??

    And, OMG, reading your other comments…is Red your brother? The Red that just won GOLD?! How exciting and big congrats to your fam!!

    1. HI!! So I would just cook the sauce longer until it thickens and coats the chicken. Sometimes it just needs a little more time.

      And yes, Red’s my brother!! THANK YOU! 🙂

  44. 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!

  45. We made this along with your potstickers for our Olympic Korean feast. Yum! Congrats to your brother he was amazing!!!

  46. 3 stars
    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.

    1. 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?

    2. 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.

  47. 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!

  48. This looks delicious! Do you have any tips on potential ways to make this vegetarian? Substitute tempeh, tofu, etc?

    1. 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! 🙂

  49. 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.

  50. 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!

    1. 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! 🙂

  51. 5 stars
    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.

  52. 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!

  53. Hi Tieghan!

    So exited for your brother, you and your family. We are olympic junkies here and watch it 24/7 so can’t wait to watch Red!
    This dish looks amazing and I’m seeking new recipes to use in my Instant Pot so this one’s going on the list! Wishing you and your family safe travels!

  54. Love this Korean inspired meal Tieghan! Sounds delicious and looks beautiful. And how exciting for you all! Good luck to Red, and have an awesome time!

    1. No toverly so, but you can adjust the spice by reducing the chili sauce. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  55. Hey Girly!
    I love your blog so much – it’s my go-to when I’m looking for a new recipe to try and you’ve never steered me wrong! I have been hearing all about the Instant Pot and I am on the fence about whether to get one or not, It seems like people either love it or hate it. Would you be willing to do a post about your thoughts? I love the idea of having something that cooks things up faster than a slow cooker, but I’m scared that it will be more trouble than it’s worth . Would love to hear your thoughts!

    1. HI! I am still mixed. I love it for certain recipes, but to be honest I love my crockpot more. It’s a great machine and easy to use, but I have not had much luck with beef recipes. I will gather up some more info and work on a post about the differences and advantages of the instant post virus the crockpot. Love the idea of this post! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

      1. Awesome, thanks! My boyfriend is actually Korean-American, so I have loved seeing all the Korean-inspired dishes. Korean food is awesome and more people need to give it a try! Can’t wait to hear about your trip to South Korea and all the delish foods you get to try.

  56. Hi I love your recipes and will be trying this for sure. Can you tell me what recipe printing program you use? I love the layout. Many thanks.

  57. Enjoy your South Korea adventure!
    For the most part, you will be 100% ok not knowing any Korean while you are there. All signs, menus, transport are all in English and if not, most people speak English and can help you out.
    Have a blast and make sure to try Gamjatang and hamuel doenjangjijigae, a couple of my favs.

    1. Ah thank you so much! I am so excited to go and knowing that many people know English makes me feel a lot better!

  58. Hi Tieghan
    I know you mentioned this before, but what days and times will Reds competitions be airing?
    I want to make sure to watch!

    1. Hi Susan! Red is competing on Feb. 9 at 6pm MST. Then if he makes finals he will be competing on Feb. 10 at 6pm MST. I hope this helps! Thank you!

  59. This looks yummy! I have Gochujang in my fridge, but I don’t have kimchi and have actually never tasted it. I’m glad you put instructions for crockpot too. I don’t understand the whole instant pot thing. I can’t see myself buying one at my age as it would be just another “gadget” and I’ve gotten so I hate clutter and storing all these little appliances.haha! I am glad you are getting a chance to go to Korea. Going to Asia will open up a whole new world for you. We lived in Southeast Asia for 3 years (Singapore ) and have travelled to many many Asian countries and loved every single one of them! I am excited for you!