Korean style sticky chicken combines the sweetness of honey, the saltiness of soy sauce, and the mild heat of Korean chili paste.
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Ingredients
5 oz. sake
1/4 cup low sodium soy sauce or tamari
1/3 cup honey
2 T Gochujang (Korean chili paste)
2 T toasted sesame oil
1 T Thai fish sauce (optional)
1 T white miso paste (optional)
1 T Mirin (optional)
1 inch fresh ginger, grated
2 cloves garlic, minced
1 1/2 pounds boneless skinless chicken breasts
steamed white rice, for serving1 cup Kimchi
Toasted sesame seeds and green onions, for serving
Directions
- Drink the sake (because it’s the right thing to do when preparing Asian cuisine).
- Add soy sauce, honey, Gochujang, sesame oil, ginger, garlic to instant pot. Add fish sauce, miso paste, and Mirin if using and stir well.
- 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.
- Depending on the type of chicken you use, the sauce may be too thin at this point as liquid is released from the chicken during the cooking process. If the sauce needs to be thickened, remove the chicken from the pot and set aside. Set the instant post to sauté and reduce the sauce until it reaches the desired consistency. This could take up to 10 minutes or so.
- Once the sauce has thickened, add the chicken back to the pot to bring it back up to temperature.
- Plate the chicken and sprinkle toasted sesame seeds and green onions.
- Garnish with Kimchi.
Gochujang is a Korean chili paste used in many Korean recipes. It, as well as the fish sauce, miso paste, and Mirin can be purchased in Asian markets and many full-line grocery stores.
