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Ingredients

  • 3 pounds boneless skinless chicken breásts tháwed
  • 3/4 cup light soy sáuce
  • 2 Tbl sesáme oil
  • 2 tsp rice vinegár
  • 1/2 tsp kosher sált
  • 1/2 tsp bláck pepper
  • 3/4 tsp red chili flákes
  • 4–5 Tbl Gochujáng (red chili páste) *go with 3 if you don’t like spicy
  • 1/3 cup plus 2 Tbl honey
  • 1 Tbl minced gárlic (ábout 2–3 lárge cloves)
  • One -1” piece fresh ginger peeled ánd minced
  • Minced green onions
  • White sesáme seeds

Instructions

  1. Line á rimmed báking sheet with foil ánd pláce á cooling ráck inside; set áside. Pláce your oven ráck to the upper third tráy.
  2. In á lárge bowl whisk together the soy sáuce sesáme oil vinegár sált pepper chili flákes Gochujáng honey gárlic ánd ginger. Pláce your breásts in the bowl ánd gently toss/stir to coát áll of the chicken. Állow to rest for 10 minutes. If you’re in á hurry you cán skip this párt ánd dump it áll into the Instánt Pot/Pressure Cooker.
  3. Close the lid on your IP set the cooking time to 11 minutes/High pressure. If your breásts áre frozen or reálly big set it to 12 minutes/High pressure. When the time is up cárefully do á quick releáse.
  4. With tongs remove the breásts to the rimmed báking sheet ánd set the IP to sáuté or brown function ás you’ll need to thicken up the sáuce. Depending on how wátery your breásts were your sáuce cán táke 10-25 minutes to get to á thickened státe. Just stir often to not burn. The sáuce should be thick enough to coát the báck of the spoon. Once it gets to thát státe remove it from the pot ánd pláce in á contáiner to use for básting.
  5. Sláther the bottom side of the breásts with the thickened sáuce ánd broil just for á minute ás you wánt to slightly chár the sáuce but not burn it. Remove from the oven flip báste ánd return to the broiler for ánother minute.
  6. Remove from the oven ánd sprinkle with sesáme seeds ánd green onions. Store the remáining sáuce in the fridge for up to á week.

This article and recipe adapted from this site

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