Rootitoot Korean Chicken
Sweet-and-spicy Korean-style chicken made in the Instant Pot, from The Rootitoot Cookbook. Lovely served over rice, sprinkled with sliced scallions and toasted sesame seeds with kimchi and sliced mangos on the side.
Ingredients
| 2/3 cup | 160 ml | water or chicken broth |
| 1/3 cup | 80 ml | soy sauce or tamari |
| 1-2 | small red Thai chilies, seeded and finely minced (OR 1-2 Tbsp Korean chili paste / Gochujang) | |
| 1 Tbsp | 15 ml | grated fresh ginger |
| 3 cloves | garlic, minced | |
| 2 Tbsp | 30 ml | toasted sesame oil |
| 1 1/2 pounds | 680 g | boneless skinless chicken breasts |
| 1/4 cup | 60 ml | honey |
| 3 | scallions, sliced diagonally | |
| 1 Tbsp | 15 ml | toasted sesame seeds |
Instructions
In the Instant Pot, combine water or broth, soy sauce, minced chilies or chili paste, ginger, garlic and sesame oil. Cut the chicken breasts into 2-3" pieces and add it to the pot. Toss to coat on all sides. Drizzle the honey over the chicken pieces without stirring and close the pot.
Make sure the valve is set to Sealing and push the Pressure Cook (or Manual) button. Adjust time using the + and - buttons to get to 5 minutes. When it beeps that it's done, leave it for a 10-minute natural release, then flip the valve from Sealing to Venting for a quick release. When the pin drops remove the lid.
Transfer the chicken to a plate. If you want a thicker sauce, hit the Saute button and let it reduce, stirring constantly for 2-3 minutes. Return the chicken to the sauce and stir to coat. This is lovely served over rice, sprinkled with sliced scallions and toasted sesame seeds with kimchi and sliced mangos on the side.