Korean Chicken Bulgogi

My Korean Chicken Bulgogi used boneless, skinless chicken thighs. I tried to recreate a favorite restaurant version by marinating the chicken in a sweet marinade for a few hours. Then, I pan-fried the chicken cutlets in a grilled skillet on the stove-top. It was a fast, easy meal and it was superb served with rice. This was inspired by a recipe from Koreanbapsang.com. Serves 2 to 4.

Prep Time3

Cook Time15

Total Time3 15

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Filipino, Korean

Keyword: Korean Chicken Bulgogi

Servings: people

Calories: 377kcal

Author: Asian in Ameria

Equipment

Large Grill Skillet; or a large regular skillet or wok

Ingredients

1 pound chicken thighs, boneless, skinless You can also use skin-on pieces.

For Marinade:

4 Tablespoons soy sauce
1 Tablespoon calamansi or lemon juiece
2 Tablespoons brown sugar
1 Tablespoon honey
1 Tablespoon rice wine or use white wine
½ cup chicken broth
6 cloves garlic peeled; minced fine
1/2 teaspoon grated fresh ginger
1/4 teaspoon sesame oil
1 teaspoon salt
1 teaspoon ground black pepper

For cooking:

4 Tablespoons vegetable oil

For garnish:

1 teaspoon sesame seeds

For serving:

steamed rice

Instructions

Wash the chicken pieces in cold, running water. Set aside.
To marinate chicken: In a large bowl, combine the marinade ingredients: Soy sauce, calamansi (or lemon) juice, brown sugar, honey, rice wine, garlic, ginger, sesame oil, salt and pepper. Mix well.
Add the chicken and marinate for 3 hours or overnight. Keep covered in the refrigerator while marinating.
When ready to cook, remove the chicken pieces from the marinade. Reserve the marinade. Set the liquid aside.
To cook: In a large, grill pan, over medium-high heat, add the vegetable oil.
When oil is hot enough. add the chicken pieces. Cook the chicken pieces thoroughly, about 8 to 10 minutes, turning the pieces to cook evenly. Lower the heat to medium if the skillet becomes too hot. You don't want the pieces to burn because of the sugar and honey content in the marinade.
When the chicken is cooked, transfer to a chopping board and slice into bite-sized pieces, about 1-2 inches in length each.
Pour the reserved marinade into the skillet. Add the 1/2 cup chicken broth. When the liquid boils and is slightly reduced in about 1 to 2 minutes, return the sliced cooked chicken. Mix well.
Garnish with sesame seeds. Serve warm with rice.

Nutrition