Fiery, spicy-sweet Gochujang Chicken. A Korean classic that tastes great broiled in the oven or cooked in the Instant Pot.
Whisk marinade ingredients in a large bowl. Add chicken. Mix thoroughly, making sure each chicken piece is coated with sauce. Set aside.
Put chicken and all of the marinade into the instant pot. Make sure to spread chicken evenly in one layer. You don’t want a mound of chicken in the middle, as this will lead to uneven cooking.
Set “Meat” function for 8 minutes. Use the Natural Release function and wait until the Instant Pot is de-pressurized, about 5 minutes. Mix chicken in the juices. There may be some dark brown spots on the bottom of the chicken. That’s ok.
Remove chicken onto a platter and drizzle generously with sauce. You can shred the chicken or serve as whole thighs. Garnish with chopped green onion and a sprinkle of sesame seeds. Serve with additional sauce at the table.
Position oven rack so that it's on the top most rack, about 3-4-inches from the heat source. Preheat oven to BROIL. Let the oven heat for at least 10 minutes.
Line a sheet pan with aluminum foil for easy clean up. Add chicken thighs to the sheet pan in a single layer. They should all fit comfortably with some space in between. Broil until partially cooked with little charred spots on the top, about 6-8 minutes.
Flip the chicken. Broil until completely cooked with little charred spots on the top, another 6-8 minutes. Make sure to watch the chicken carefully - the sauce burns easily.
Remove from oven. At this point, you can shred the chicken or serve as whole thighs. Garnish with chopped green onion and a sprinkle of sesame seeds.
* Recipe does not include time the Instant Pot takes to pressurize and de-pressurize.