In this crowd-pleasing flavor-packed recipe, bone-in chicken is marinated in a vibrant Korean-spiced sauce made with gochujang chile paste. Serve the chicken and sauce as part of a rice bowl with sauteed vegetables or grill the chicken and serve the sauce on the side, for dipping!
For the marinade, add onion, garlic, ginger, Gochujang, soy sauce, sugar, mirin, sesame oil, black pepper and chicken broth to a blender. Blend until smooth.
Transfer chicken and marinade to a medium bowl and refrigerate for about 2 hours.
Transfer chicken and sauce to the Instant Pot inner pot. Close the lid and pressure cook for 9 minutes at High Pressure. Note: If you're not planning on grilling the chicken after pressure cooking, increase the pressure cooking time to 11 or 12 minutes.
For the marinade, add onion, garlic, ginger, Gochujang, soy sauce, sugar, mirin, sesame oil, black pepper and chicken broth to a blender. Blend until smooth.
Transfer chicken and marinade to a medium bowl and refrigerate for about 2 hours.
Remove chicken pieces and reserve marinade.
In a heavy-bottomed medium pan over medium-high heat, add oil and when the oil is hot, add the chicken. Brown the chicken, turning once. To avoid over-crowding, saute in batches, if needed.
Add reserved marinade, bring to a simmer and cook for 5 minutes.
Add additional 2 cups broth and bring to a boil.
Reduce heat, cover, and simmer. Cook until chicken is tender, 45 to 50 minutes, stirring occasionally. Add more broth if needed.
Towards the end, take the cover off and let the sauce thicken. Serve chicken and sauce over rice.
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Notes
Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, etc.
To double the recipe, double all ingredients except the broth.