- 3 pounds boneless, skinless, chicken breasts thawed
- 3/4 cup light soy sauce, low sodium
- 2 Tbl sesame oil
- 2 tsp rice vinegar
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 3/4 tsp red chili flakes
- 4–5 Tbl Gochujang (red chili paste) *go with 3 if you don’t like spicy
- 1/3 cup plus 2 Tbl honey
- 1 Tbl minced garlic (about 2–3 large cloves)
- One -1” piece fresh ginger, peeled and minced
- Minced green onions
- White sesame seeds
- Line a rimmed baking sheet with foil and place a cooling rack inside; set aside. Place your oven rack to the upper third tray.
- 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.
- 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.
- 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.
- 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.
- Remove from the oven and sprinkle with sesame seeds and green onions. Store the remaining sauce in the fridge for up to a week.
Can you use boneless thighs and drumsticks. For bone-in thighs and breasts, add another minute or two to the cooking time.