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This easy sticky chicken recipe makes tender, deliciously juicy, fall-off-the-bone chicken thighs. Prepared in the Instant Pot with a sweet and savory sticky sauce, it’s a delicious chicken recipe that tastes amazing!
If you’re a fan of chicken thighs, you’ve got to try my quick and uber-popular stovetop chicken thighs, delivering perfectly seared and juicy meat in no time. And if you’re looking for a healthier, crispy alternative, my air fryer chicken thighs are a must-try.
Everyone loves a delicious dish that combines convenience with unforgettable flavor. That’s precisely where the Instant Pot shines, transforming time-consuming recipes into quick, fuss-free meals. Our sticky chicken thighs recipe is a prime example. With minimal prep and even less cleanup, you can serve a dish that’s dripping in a rich, tangy sauce in under an hour. Whether you’re racing against a busy schedule or just want to simplify your dinner routine, this recipe is your ticket to a mouthwatering meal with none of the hassle.
This Instant Pot sticky chicken recipe produces tender meat complemented by crispy, succulent skin. Each piece is generously drizzled with an extra layer of sauce, achieving that perfect blend of sweet and savory. With a hint of spice from the hot sauce, these sticky chicken thighs are not only an easy weeknight dinner choice but also a crowd-pleaser. If you prefer a slower cooking method, my crockpot honey garlic chicken offers the same irresistible flavors.
Why I Love This Sticky Chicken Recipe
- Effortless & Quick: Thanks to the instant pot, this meal is all about ‘set it and forget it’. Perfect for those post-soccer or recital nights, just like our other favorite honey garlic chicken in the Instant pot.
- Flavorful: Every bite of this chicken thighs dinner offers a combo of sweet, spicy, and savory flavors.
- Versatile: Serve over teriyaki noodles, a vegetable stir fry, fluffy Jasmine rice, or with all of them. Your plate, your rules!
Ingredients You’ll Need
For this easy sticky chicken recipe, you’ll need a few simple ingredients readily available at your local grocery store. Get ready to whip up this delicious Asian-inspired chicken recipe with minimal fuss. For the full recipe, scroll down to the recipe card.
For the chicken
- Bone-in, skin-on chicken thighs: For the juiciest and flavorful meat with a crispy skin, bone in chicken thighs are the best option. You can use boneless chicken thighs, too, but you will have to adjust the cooking time accordingly.
- Paprika: Adds a smoky flavor and vibrant color to the chicken.
- Fresh ground black pepper: The pepper will enhance the overall flavor with just a touch of heat.
- Olive oil: Used for browning the chicken. Vegetable oil or canola oil are okay to use.
For the sticky sauce
- White vinegar: Adds acidity to balance the sweetness of the sauce. Apple cider vinegar or rice vinegar are good substitutes.
- Brown sugar: Contributes to the caramelization and depth of flavor in the sauce.
- Honey: Adds sweetness and helps create a sticky texture.
- Low sodium soy sauce: Provides a savory umami flavor. For a gluten free option, tamari or coconut aminos are a great alternative.
- Worcestershire sauce: Adds a tangy note to the sauce.
- Hot chili sauce (like Sriracha): Brings heat and an extra layer of flavor. Adjust the amount to taste. Any hot sauce of your choice can be used.
- Fresh Garlic: If you don’t have fresh cloves of garlic, garlic powder will work in a pinch.
- Ground ginger: Adds warmth and a hint of spice. Fresh ginger is fine to use.
- Toasted sesame seeds: Provides a nutty flavor and garnish.
- Chopped fresh cilantro (optional): Adds freshness and a burst of color. You could also use fresh parsley or thinly sliced green onions.
How To Make Sticky Chicken in the Instant Pot
It’s almost time to savor every bite of these tantalizingly tender chicken thighs. This recipe for sticky chicken is easy to make and even easier to devour, making it a dish your family will request again and again!
- Prep the chicken. We start by seasoning the chicken thighs with sweet paprika and fresh ground pepper. Since we are using soy sauce and worcestershire sauce in this recipe, I advise to omit the salt.
- Prep the Instant Pot. Set the IP to sauté mode and add olive oil. Heat it up and arrange three chicken thighs, skin side down, in the Instant Pot. Cook for 2 minutes on all sides. All 6 chicken thighs will not fit at once—use 3 to 4 at a time.
- Prepare the sticky sauce. In a small bowl, whisk together olive oil, vinegar, brown sugar, honey, soy sauce, Worcestershire sauce, hot sauce, minced garlic, and ground ginger.
- Combine the chicken and sauce; Pour the prepared sauce over the chicken pieces and stir them around so they are coated on all sides.
- Cook. Lock the lid and pressure cook on HIGH (OR Poultry Mode) for 20 minutes. Turn off the pot and allow to release the pressure, about 5 minutes.
- Make a thicker sauce. To thicken the sauce, scoop out about 1/4 cup of the liquid and whisk a tablespoon of cornstarch in it. Set the Instant Pot to sauté mode and stir the cornstarch mixture into the pot; cook for 2 minutes or until thickened.
- Serve. Transfer the chicken thighs to a serving plate and serve the sauce separately or pour it over the chicken. Sprinkle some toasted sesame seeds and chopped cilantro over the chicken and enjoy.
Recipe Tips & Variations
- Use chicken breasts: Prefer breasts over thighs? Use the same steps, but pressure cook for just 10 minutes.
- Calorie conscious? Cook the chicken with the skin on and then remove it after cooking. You’ll save on calories without compromising on taste! One medium chicken thigh without the skin is 90 calories. One medium chicken thigh with skin is 140 calories. This is all before adding the sauce and cooking.
- Browning is essential: Make sure to brown the chicken thighs adequately. This step seals in the juices and adds a deeper flavor to the final dish.
- Sauce consistency: If you prefer a thicker sauce, you can increase the amount of cornstarch. Conversely, for a thinner sauce, add some chicken broth or water.
- Make orange sticky chicken: Add the zest and juice of one orange to the sauce mixture for a citrusy twist.
- Teriyaki style: Replace brown sugar with mirin (a sweet rice wine) and add a splash of sake to give the dish a chicken teriyaki flair.
- Spice Levels: Adjust the amount of hot chili sauce based on your heat preference. You can also add crushed red pepper flakes for extra heat.
Serving Suggestions
Serve your sticky chicken over my absolute favorite garlic butter cauliflower rice or try it with spicy Thai rice for a flavorful twist. For a lighter option, pair it with stir fry zucchini noodles and a side of my amazing bok choy recipe.
Soba noodle soup also makes a fantastic accompaniment. And don’t forget the sweet potato wedges, oven-roasted to perfection with a hint of sweetness and crunch. My bright and zesty Vesuvio potatoes would also make a delicious pairing.
How To Store Leftovers
Store leftover chicken thighs in an airtight container and keep them in the fridge for 2 to 3 days.
More Great Chicken Recipes
- Garlic Sauce Chicken Thighs
- Cilantro Lime Chicken
- Honey Sriracha Chicken
- Grilled Chicken Thighs with Brown Sugar Glaze
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Instant Pot Sticky Chicken
Ingredients
For The Chicken Thighs
- 6 bone-in skin-on chicken thighs
- 1 tablespoon paprika
- fresh ground black pepper, to taste
- 2 tablespoons olive oil, divided
For The Sticky Sauce
- 1 tablespoon white vinegar
- 1 tablespoon brown sugar
- ¼ cup honey
- ⅓ cup low sodium soy sauce
- ½ tablespoon Worcestershire sauce
- 1 tablespoon hot chili sauce, like Sriracha, use less or more to taste
- 3 cloves garlic, minced
- ⅛ teaspoon ground ginger, or to taste
- 1 tablespoon toasted sesame seeds, for garnish
- chopped fresh cilantro, optional, use for garnish
Instructions
- Prep the Instant Pot. Set the Instant Pot to Sauté mode and heat 1 tablespoon olive oil.
- Brown the chicken. Season the chicken thighs with paprika and ground black pepper, and add the chicken, about 3 chicken thighs at a time, skin side down, to the Instant Pot. Brown the thighs on all sides, about 2 minutes on each side. Repeat with the remaining chicken thighs.
- Make the sauce. In the meantime, prepare the sauce by whisking together 1 tablespoon of olive oil, vinegar, brown sugar, honey, soy sauce, Worcestershire sauce, hot sauce, minced garlic, and ground ginger.
- Combine the sauce with the chicken. Make sure to arrange the browned chicken evenly on the bottom of the Instant Pot. Pour the prepared sticky sauce over the chicken thighs. Stir the chicken around so it is coated on all sides with the sauce.
- Cook. Lock the lid and pressure cook on HIGH (or Poultry Mode) for 20 minutes. Then, turn off the pot and allow it to release the pressure; about 5 minutes. Transfer the chicken thighs to a serving plate. Set aside.
- Thicken the sauce. If you'd like to thicken the sauce (optional), scoop out 1/4 cup of the liquid and whisk a tablespoon of cornstarch in it. Set the Instant Pot to sauté mode and stir the cornstarch mixture into the sauce inside the instant pot; cook for 1 to 2 minutes or until thickened.
- Serve. You can serve the sauce separately or pour it over the chicken. Sprinkle the chicken with sesame seeds and chopped cilantro, and serve.
Notes
- Chicken: This recipe uses bone-in, skin-on chicken thighs. However, if you want to use chicken breasts instead of thighs, follow the same method, but cook on the poultry setting (or on manual HIGH) for 10 minutes.
- For a lighter meal, remove the skin: One medium chicken thigh without the skin is 90 calories. One medium chicken thigh with skin is 140 calories. This is all before adding the sauce.
- Browning is Essential: Make sure to brown the chicken thighs adequately. This step not only seals in the juices but also adds a deeper flavor to the final dish.
- Natural Pressure Release: After cooking, allow the Instant Pot to release pressure naturally for a few minutes before quick releasing. This helps in keeping the chicken juicy.
- Vegetable Addition: Before pressure cooking, add veggies like bell peppers, onions, or snap peas. They’ll cook along with the chicken and absorb the flavorful sauce.
- Store leftovers in an airtight container and keep them in the fridge for up to 3 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This looks delicious. How long to cook if i used chicken breasts? Im not a fan of thighs.
Hi! If you want to use chicken breasts instead of thighs, follow the same method, but cook the breasts on the “poultry setting” (or on manual HIGH) for 10 minutes.
Just made this and everyone loved it!
Do I use white vinegar? Or white wine vinegar?
Hi!
Yes, that would be white vinegar.
This is also a great recipe for the Ninja Foodi! If the skin isn’t as crisp as you want it, turn it on air-fry for a couple of minutes. Delightful! Thanks for the recipe!
Absolutely love this recipe!! It’s a staple of mine now. I have found that you can double the recipe (double the chicken not the sauce). I usually do anywhere from 9-11 chicken thighs and it turns out amazing! I usually only do 1/2 tablespoon of hot sauce because I don’t like my foods overly spicy
When you double the amount of chicken do you increase cook time too? I’m looking to double it too because everyone ALWAYS wants more
Hi!
No, you don’t have to increase the cook time, but I would make sure not to overcrowd the Pot.
Made these with frozen thighs- the sauce was a little watery (to be expected) however the kids really enjoyed it and the sauce went well over rice. In fact, my pickiest eater asked for seconds on rice and sauce.
Will be making again and using the cornstarch in the sauce just to see. :o)
Hi Kim. My thighs are frozen as well. Did you brown them longer than the recipe says?
I was wondering if it can be made using Frozen chicken thighs?
I used boneless skinless chicken thighs and substituted maple syrup for the honey and brown sugar. I cooked on low pressure and reduced time to 15 minutes and it was perfect!! Will be making again!!
This looks great! I’d like to double the recipe (large family), how should I adjust the cooking time? Thanks!
Hi!
I find that increasing time by 3 to 5 minutes is best, but this can also depend on the thickness of the thighs. I wouldn’t add more than 4 minutes, though. I hope this helps.
My chicken was browned and the skin was crispy but the skin was soft and mushy after it was cooked in the instant pot. Is this how it was supposed to be? If not, what suggestions do you have?
I broiled mine off in the oven for a couple minutes. Super yum