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Chicken Bulgogi

A quick, savory Korean-style stir-fry with thinly sliced chicken soaked in a garlicky, gingery marinade, cooked to caramelized perfection.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 1 lb boneless, skinless chicken breasts or thighs Thighs are juicier; breasts are leaner.
  • 3 tablespoons soy sauce or tamari for gluten-free Use low-sodium soy sauce if watching salt.
  • 1 tablespoon brown sugar or honey Brown sugar gives depth; honey adds brightness.
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon sesame oil
  • 2 stalks green onions, chopped Plus extra for garnish.
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili flakes (optional) Add for a spicy kick.
Garnishes
  • Toasted sesame seeds For garnish.

Method
 

Preparation
  1. Thinly slice the chicken into bite-size strips and pat dry.
  2. In a bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, black pepper, and chili flakes (if using).
  3. Add the chicken and 2 chopped green onions to the bowl, stir to coat, and let sit at room temperature for 10 to 20 minutes.
  4. If needed, cover and refrigerate for up to 2 hours.
Cooking
  1. Heat a large skillet over medium-high heat and add a tablespoon of neutral oil.
  2. Cook half the chicken in a single layer for 3 to 4 minutes without moving, then stir and cook another 2 minutes until cooked through and slightly caramelized.
  3. Transfer to a plate and repeat with the remaining chicken.
  4. Return all the chicken to the pan, toss with any pan juices, and add remaining chopped green onions. Cook for 30 seconds to warm through.
  5. Adjust seasoning and sprinkle with toasted sesame seeds and extra green onions for garnish. Serve hot.

Notes

Best served over rice or in tortillas. For leftovers, store in an airtight container for 3 to 4 days or freeze for up to 3 months. Reheat gently.