Ingredients

For approximately 1 lb of chicken:

• 1 lb chicken
• Cooked rice
• Water or broth, as required by your pressure cooker
• A little oil for the baking sheet

Sauce

• 1–2 tbsp gochujang, depending on your heat preference
• 1 tbsp soy sauce
• 1 tbsp honey or brown sugar
• 2 tsp rice vinegar, another mild vinegar, or lime juice
• 1 tsp sesame oil (optional)
• 2 minced garlic cloves or ½ tsp garlic powder
• 1 tbsp water

Directions

1. Pressure-cook the chicken. Use your cooker's instructions for frozen chicken of that cut and size, including the required amount of water or broth. Check that the thickest part reaches 165°F (74°C).
2. Mix the sauce. Combine all sauce ingredients in a bowl while the chicken cooks.
3. Drain and cut the chicken. Once fully cooked, remove it from the pressure cooker, drain well, and shred or cut into chunks.
4. Add the sauce now. Toss the cooked chicken with the sauce. The sauce goes on after pressure-cooking and before broiling.
5. Broil. Spread the coated chicken on a lightly oiled, broiler-safe metal baking sheet. Broil for approximately 3–5 minutes, watching closely, until the edges brown and the sauce becomes sticky.
6. Serve. Spoon the chicken and glaze from the baking sheet over the basmati rice.

Optional Toppings

• A fried egg
• Sesame seeds
• Kimchi or pickles