Delight your taste buds with the umami, sweet, and spicy flavors in this Korean-style chicken dish. Serve my moist and tender Instant Pot Korean Chicken Thighs over jasmine rice. It's quick and easy enough for a weeknight, and exotic enough to steal the show at your next dinner party! This post first appeared on Pressure Cooking Today where I'm a contributor.
What is Gochujang?
Instant Pot Korean Chicken Thighs features Korean gochujang paste - an umami rich paste made with red chile, fermented soybeans, glutinous rice, and salt. Traditionally, the mixture was naturally fermented in earthen pots outdoors at home. That process has been replaced by commercial production in modern times.
Gochujang is used in traditional Korean dishes like bibimbap and bulgogi. It is widely available in the U.S. in both Asian markets and grocery stores that carry a good variety of international products. Having become something of an addiction for me, I keep a carton in my refrigerator at all times...
My cooking style depends on a well-stocked pantry. I keep a list of pantry ingredients on hand, and when I run low on any of those items, they immediately go on a phone app called OurGroceries. All of the items that go into this dish are on that list: Gochujang, hoisin sauce, ketchup (I make my own most of the time), mirin, soy sauce or tamari, rice wine, rice vinegar, fresh ginger, whole garlic, chicken broth. Given that I keep chicken in the freezer, I can whip this up with basically no planning ahead.
Making Instant Pot Korean Chicken Thighs
My work flow goes like this: Whisk the ingredients together for the BBQ sauce. Brown the chicken, and saute the onions, ginger, and garlic. Combine them in the pressure cooker.
Add broth to about half of the BBQ sauce, and whisk it together. Pour over the chicken. Pressurize on high for 15 minutes, and then release pressure. Stir the cornstarch into about ¼ cup of broth or water. In a medium saucepan, add the cornstarch mixture a little at a time to about 1 cup of the cooking liquid. Bring it to a boil.
When the liquid is thickened as desired, add in the reserved 1 cup of BBQ sauce. Using a slotted spoon, remove the tender chicken pieces to a platter. Pour the sauce over the top, and garnish with the chopped scallions. Serve the chicken with jasmine rice.
If gochujang sounds interesting - and delicious - you might also enjoy my Korean-Style Pressure Cooker Pulled Pork Wraps With Asian Slaw & Kimchi. Once you taste this flavorful ingredient, I'm certain you'll be adding it to your well-stocked pantry list!
If you're looking for something new to make in your pressure cooker but you've not yet been able to find gochujang, you might try my Pressure Cooker Braised Lamb Shanks & Couscous. A pressure cooker is a great way to "beat the heat" by not heating up your oven!