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Feb212019

Korean Gochujang Sticky Chicken Breasts (Instant Pot)

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Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

Kind of spicy, kind of sweet and a whole lot of sticky in all the best ways are what these Instant Pot Korean Gochujang Sticky Chicken Breasts are all about! This is absolutely perfect for weekly meal prep as it’s so versatile!

One of the best things a blogger/chef can give their readers (or TKW Family in my case) are recipes that are versatile. When I look at other blogs, I want to see how I can make one recipe and then transform that cooked dish in various ways. Sadly not many do that. I do that but one thing I didn’t do was give up follow-up recipes for those transformations. Oh sure I’d tell you at the end of the post how else you could use it but I never gave you a full recipe post of those other dishes.

Instant Pot Korean Gochujang Sticky Chicken Breast

Truth be told I actually thought I was offending folks when I did that. Meaning if I gave you a recipe on how to make homemade peanut butter, I thought it was well, too basic to write up a post on how to make the best peanut butter and jelly sandwich.

Korean Gochujang Sticky Chicken

But when I was planning out my goals for 2019 here I asked you guys what other things you’d like to see recipe-wise. I was honestly surprised that many of you asked for those follow-on recipes. So that’s what I’m doing from now on. I’ll give you a killer base recipe (like my IP pulled pork) and then I’ll give you a few follow-on recipes (like my Tots & Pulled Pork Sandwich,  stuffed pulled pork mushrooms, and pulled pork nachos).

Pin to save this Instant Pot Korean Gochujang Sticky Chicken Breast Recipe

Another thing I will not do is tell you to buy an ingredient that you’ll use once and then store it away. No, I know none of us have Oprah money (if you do though I’m looking for an investor for my cookbook and bistro), so I’m trying to be conscious of the “special” ingredients I use in recipes.

As for this recipe, gochujang is a newer ingredient on the blog but I’ve already posted a few recipes using it and will be posting more in the near future.

Instant Pot Korean Gochujang Sticky Chicken Breast

So if you recall, the first Gochujang recipe I shared with us was for my Korean Sticky Wings (hence the images of wings in the images). Wings, breasts, and thighs are the 3 most popular cuts of chicken when it comes to using the instant pot. So I wanted to test out at least 2 of those 3 items in the IP with this recipe. I’ve tried bone-in as well as boneless and the only real difference is the cooking time.

Instant Pot Korean Gochujang Sticky Chicken Breast

This recipe is a lifesaver for me right now as standing in the kitchen to cook right now is precious time I do not have. For those that aren’t aware, Mr. Fantabulous had major surgery on Monday and he’s needing pretty much round-the-clock care. I’m sleeping maybe 3 hours total a day and doing everything for him.

I’m not complaining as he’s my husband and I’d do everything for him but when he also owns his own company (and I work a full-time job and also own my own company) I have to do all 3 jobs – plus take care of everything else he needs.

Korean Gochujang Sticky Chicken

I can get this dish together and marinate in under 5 minutes and then it takes what, maybe 2 minutes to put it in the instant pot and set it. While it’s cooking I can grab his meds, refill his ice brace and help him out of the recliner or put his socks on.

Like I said… everything. FYI…. unless you’re a dentist or dental hygienist, flossing someone else is damn near impossible! HOWEVER, those single floss picks are a godsend!!!  So if you or someone ever has an arm out of commission – get the floss picks!

Korean Gochujang Sticky Chicken

So full transparency, I had every intention of posting this Monday night after I brought him home from surgery. I figured he’d still have all of that anesthesia in him plus the nerve block and the pain meds that he’d sleep a good bit.

WRONG! That man was up until 3 am Tuesday morning as the nerve block lasted maybe 6 hours and the pain meds weren’t helping at all. From then on it’s been non-stop “Honey can you help me out of the chair? Honey, can you fluff my pillow?  Honey can you ….” The man actually now uses the intercom on our phones (which I have to carry with me throughout the house at all times) to page me when he needs me.

Instant Pot Korean Gochujang Sticky Chicken Breast

Fortunately today he managed to take a 45-minute cat nap which allowed me to finish editing these photos and start typing up the post.  However, he woke up and needed me again.  A few hours passed and again he started napping (now). So I’m hoping he naps a good while for 2 reasons:

  1. He can heal and get the much-needed rest he needs; and
  2. I can finish and send this post. Selfish I know but I’m trying to make sure I don’t forget about you guys either.

Instant Pot Korean Gochujang Sticky Chicken Breast

Speaking of not forgetting about you guys, see the picture above. This is just one way I serve it:

  • Steamed rice or cauliflower rice
  • Sauteed sugar snap peas with green onions
  • Chopped chicken, extra sauce, and sesame seeds

So how else can you use this chicken? Sandwiches, wraps, and pizza – yes pizza.

Instant Pot Korean Gochujang Sticky Chicken Breast

 


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Korean Gochujang Sticky Chicken Breasts (Instant Pot)

  • Author: TKWAdmin

Kind of spicy, kind of sweet and a whole lot of sticky in all the best ways are what these Instant Pot Korean Gochujang Sticky Chicken Breasts are all about! This is absolutely perfect for weekly meal prep as it’s so versatile!

Instant Pot Korean Gochujang Sticky Chicken Breast
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★★★★★ 4.7 from 7 reviews
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Ingredients

  • 3 pounds boneless, skinless, chicken breasts thawed
  • 3/4 cup light soy sauce, low sodium
  • 2 tablespoon sesame oil
  • 2 teaspoon rice vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon red chili flakes
  • 4–5 tablespoon Gochujang (red chili paste) *go with 3 if you don’t like spicy
  • 1/3 cup plus 2 tablespoon honey
  • 1 tablespoon minced garlic (about 2–3 large cloves)
  • One -1” piece fresh ginger, peeled and minced
  • Minced green onions
  • White sesame seeds

Instructions

  1. Line a rimmed baking sheet with foil and place a cooling rack inside; set aside. Place your oven rack to the upper third tray.
  2. In a large bowl whisk together the soy sauce, sesame oil, vinegar, salt, pepper, chili flakes, Gochujang, honey, garlic, and ginger. Place your breasts in the bowl and gently toss/stir to coat all of the chicken. Allow to rest for 10 minutes. If you’re in a hurry you can skip this part and dump it all into the Instant Pot/Pressure Cooker.
  3. Close the lid on your IP, set the cooking time to 11 minutes/High pressure. If your breasts are frozen or really big set it to 12 minutes/High pressure. When the time is up, carefully do a quick release.
  4. With tongs, remove the breasts to the rimmed baking sheet and set the IP to sauté or brown function as you’ll need to thicken up the sauce. Depending on how watery your breasts were your sauce can take 10-25 minutes to get to a thickened state. Just stir often to not burn. The sauce should be thick enough to coat the back of the spoon. Once it gets to that state, remove it from the pot and place in a container to use for basting.
  5. Slather the bottom side of the breasts with the thickened sauce and broil just for a minute as you want to slightly char the sauce but not burn it. Remove from the oven, flip, baste and return to the broiler for another minute.
  6. Remove from the oven and sprinkle with sesame seeds and green onions. Store the remaining sauce in the fridge for up to a week.

Notes

Can you use boneless thighs and drumsticks. For bone-in thighs and breasts, add another minute or two to the cooking time.

47938.1 g1177.7 mg10.6 g41.6 g53.9 g165.5 mg

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Pairs Perfectly With:

One Minute Pressure Cooker Quinoa – Perfect Every Single Time!
Perfect Pressure Cooker Wild Grain Blend Rice
Butterscotch Sweet Potato Raisin Muffins

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Recipe Reviews & Comments

  1. Jennifer LeBlanc says

    August 28, 2020 at 7:09 pm

    I wanted to say how much I liked this recipe! However I made it straight in my crock pot and it came out more like a soup, I altered it a tiny bit. I eliminated the green scallions, added 1 cup of frozen kale a handful of sauteed white button mushrooms , 1 cup of chicken broth and used Datu Puti’s Sukang Maasim spiced vinegar in place of the plain rice wine vinegar. I didn’t have sesame oil so instead I sauteed an entire container of McKormick sesame seeds and dumped them in. Left it on low for about 5 hours and it came out fantabulous! Nicely done, Lori. Proud to be part of the Kitchen Whisperer fam!

    Reply
    • TKWAdmin says

      August 28, 2020 at 7:54 pm

      I’m confused. You completely altered the recipe ingredients as well as how it is a cooked (and that’s totally OK to make it your own!)… it makes complete sense why your modifications turned out like soup.

      The extra liquid as well as the frozen kale and mushrooms would cause the soup. As for the 5 hours, was that on low?

      The soup you created though does sound delish!

      And I’m blessed to have you in the TKW Family!

      Best Kitchen Wishes!

      Reply
  2. Bonnie says

    June 2, 2020 at 10:05 pm

    What if I don’t have an instapot? Can it be crockpot or stovetop?

    Reply
    • TKWAdmin says

      June 2, 2020 at 10:07 pm

      You can cook in the oven at 400 F for 15-20 minutes (depending on thickness) or until the internal temp is 165F.

      You’ll have to make the sauce first and treat it as a “bbq” sauce if you will can coat the chicken with it as it bakes.

      Best Kitchen Wishes!

      Reply
  3. SUE says

    January 26, 2020 at 12:51 pm

    Delicious! I’ll make this again and again for my family!

    Reply
  4. Karla says

    January 8, 2020 at 8:42 pm

    I used three T gojuchang and it was plenty spicy for my family. Everyone really enjoyed the chicken with rice and vegetables and extra sauce on top. One of the better recipes I have tried for the insta pot. I printed this recipe and will definitely be adding to our dinner menu. Thank you for this tasty recipe.

    Reply
    • TKWAdmin says

      January 9, 2020 at 1:56 pm

      Thank you so much Karla! This is one of our favorites too!

      Best Kitchen Wishes!

      Reply
  5. Rochelle says

    September 23, 2019 at 5:39 pm

    I made this for my kids and they loved it. The only thing I did different is just mix everything in the instant pot bowl and let it sit there for 10 mim instead of dirtying another dish.

    ★★★★★

    Reply
    • TKWAdmin says

      September 24, 2019 at 1:54 pm

      So happy you and the kiddos loved it Rochelle!

      Thannk you so much!

      Reply
  6. Diane Neff says

    September 18, 2019 at 5:27 pm

    Usually love your recipes, but this one was way too salty for us. I’ll make it again, but leave out the salt and use low sodium soy sauce instead. I sliced the chicken breasts and reduced the cook time to 10 minutes. Next time I may try 9. Always experimenting!

    ★★★

    Reply
    • TKWAdmin says

      September 20, 2019 at 11:47 am

      That was totally an error on my part. I accidentally omitted ‘low sodium’ on the soy sauce. I only use low sodium as the regular is crazy too salty for me.

      Best Kitchen Wishes!

      Reply
  7. Eva says

    March 13, 2019 at 11:44 am

    Looks very tasty and left me craving for some Asian food. I love chicken, it’s such a versatile meat and goes well with everything. I’m sure this is delicious.

    Reply
  8. Sheila says

    February 26, 2019 at 3:50 pm

    I made this over the weekend and WOW it is amazing! The chicken is so moist and juicy and that flavor! My kids couldn’t stop licking their fingers!

    Bravo on another awesome recipe Lori

    ★★★★★

    Reply
  9. May says

    February 22, 2019 at 1:57 am

    That looks so good. Getting the ingredients together. Is the honey measurement supposed to be 1/3 “cup”?

    Reply
    • TKWAdmin says

      February 22, 2019 at 10:35 am

      Yes, sorry I missed putting that in. All fixed now!

      Best Kitchen Wishes!

      Reply
  10. Kayla says

    February 21, 2019 at 9:21 pm

    Oh these look absolutely amazing! Love and prayers to your Mr. F for a quick recovery. You truly are remarkable! So unselfish and just so good hearted. You are a blessing!

    ★★★★★

    Reply
    • TKWAdmin says

      February 22, 2019 at 10:51 am

      Thank you so much Kayla! I really needed to heart/read that today. ❤️

      Best Kitchen Wishes!

      Reply
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