Chicken Bulgogi
A simple and delicious Korean Chicken Bulgogi recipe that's perfect for weeknight dinners and guaranteed to impress.
Ingredients
For the Marinade
- 3 tablespoons soy sauce (or tamari for gluten-free) Essential for savory depth.
- 1 tablespoon brown sugar or honey Balances the bold flavors.
- 3 cloves garlic, minced Adds a delicious pungent kick.
- 1 teaspoon grated fresh ginger Enhances warmth and flavor.
- 1 tablespoon sesame oil Adds a nutty aroma.
- 2 pieces green onions, chopped For fresh crunch and color.
- 1/4 teaspoon black pepper Basic seasoning for flavor.
- 1/4 teaspoon chili flakes (optional) For a little extra heat.
For the Chicken
- 1 lb boneless, skinless chicken breasts or thighs Thighs preferred for juiciness.
For Garnish
- to taste toasted sesame seeds Use for garnish.
- to taste extra chopped green onions Optional garnish.
Instructions
Crafting the Marinade
- Whisk together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, chopped green onions, black pepper, and optional chili flakes in a medium bowl until smooth.
Preparing the Chicken
- Slice the chicken into thin strips and toss them in the marinade. Marinate for at least 20 minutes, or up to 2 hours for deeper flavor.
Cooking the Chicken
- Heat a lightly oiled skillet over medium-high heat. Add the marinated chicken in a single layer, cooking for 5-7 minutes and turning occasionally until cooked through and caramelized.
Serving It Up
- Transfer the cooked chicken to a serving plate and garnish with toasted sesame seeds and extra green onions.
Notes
Marinate longer for more flavor. Avoid overcrowding the skillet and ensure pan is hot for best results.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 3gSodium: 800mgSugar: 5g
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