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chicken bulgogi over rice

Chicken Bulgogi

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5 from 2 reviews

  • Author: Lisa Kitahara
  • Total Time: 2 hours 15 minutes
  • Yield: 6 servings
  • Diet: Low Fat

Description

This Chicken Bulgogi recipe features tender chicken marinated in a flavorful Korean BBQ sauce with sweet and spicy notes. It’s quick and easy to prepare, making it ideal for a delicious weeknight dinner or a tasty BBQ. Serve with rice and your favorite veggies for a complete meal.

Ingredients

Chicken Bulgogi

  • 2 lbs boneless skinless chicken thigh
  • 6 tbsp soy sauce
  • 1 tbsp sake
  • 2 tbsp mirin
  • 1 tbsp sesame oil
  • 2 tbsp brown sugar
  • 2 tbsp honey or oligodang
  • 1/2 small apple, grated (or extra 1 tbsp brown sugar)
  • 3-4 tbsp minced garlic
  • 2 tsp grated ginger
  • 1/4 tsp of back pepper

For serving

  • sesame seeds
  • scallions
  • rice
  • lettuce

Instructions

Marinating the Chicken:

  1. In a large bowl or ziplock bag, combine soy sauce, sake, mirin, sesame oil, brown sugar, honey, apple, garlic, ginger and black pepper. Mix well until the sugar is dissolved.
  2. Add the chicken thighs to the marinade, ensuring all pieces are well-coated.
  3. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours, or overnight for maximum flavour.

Air Fryer Method:

  1. Preheat the air fryer to 375°F (190°C).
  2. Lightly spray the air fryer basket with oil.
  3. Place the marinated chicken pieces in a single layer in the basket.
  4. Cook for 12-15 minutes, flipping halfway through, until the chicken is fully cooked and slightly crispy.
  5. Remove and let rest for a few minutes before serving.

Oven Baked + Broil Method:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly grease it.
  2. Place the marinated chicken pieces on the baking sheet in a single layer.
  3. Bake for 20-25 minutes, or until the chicken is fully cooked.
  4. Switch the oven to broil on high. Broil the chicken for 2-3 minutes, or until the top is caramelized and slightly crispy.
  5. Remove from the oven and let rest for a few minutes before serving.

Grill Method:

  1. Preheat your grill to medium-high heat and lightly oil the grates. Place the marinated chicken on the grill, cooking for about 5-7 minutes on each side until fully cooked and charred in spots.
  2. Optionally, baste with extra marinade during the last few minutes of cooking for added flavor.
  3. Once done, let the chicken rest briefly before slicing thinly against the grain.

Stove Top Method:

  1. Heat a large skillet or grill pan over medium-high heat. Add a bit of oil to the pan.
  2. Remove the chicken from the marinade, allowing excess marinade to drip off.
  3. Cook the chicken in batches, ensuring not to overcrowd the pan. Sear for 3-4 minutes on each side, or until fully cooked and slightly caramelized.
  4. Remove from the pan and let rest for a few minutes before serving.
  5. After removing the chicken, strain the marinade and pour it into a small saucepan. Bring it to a boil, then reduce the heat and simmer until it thickens, about 10-15 minutes.

Serving:

  • Serve the bulgogi chicken with steamed rice and vegetables of choice.
  • Garnish with additional chopped green onions and sesame seeds if desired.
  • Enjoy with lettuce wraps, kimchi, and other Korean side dishes for a complete meal.
  • Prep Time: 2 hours
  • Cook Time: 15 minutes
  • Category: Entree
  • Method: Air Fry
  • Cuisine: Korean

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Find it online: https://www.okonomikitchen.com/chicken-bulgogi/