Spicy Korean Chicken Bulgogi
Tasty Chicken Bulgogi that only requires an hour to marinate and 5 minutes to cook!
Servings: 6 servings
Calories: 280kcal
Ingredients
- 2 lbs boneless skinless chicken thighs
- 2 tablespoon Gochujang Paste
- ¼ cup soy sauce
- 2 tablespoon honey
- 2 tablespoon rice wine vinegar
- 2 tablespoon sesame oil
- 5 cloves garlic (crushed)
- 1 tablespoon fresh ginger (grated or mince)
- 2 teaspoon crushed red pepper flakes
- 2 tablespoon sesame seeds (divided)
Instructions
- Prepare chicken bulgogi marinade by mixing Gochujang paste, soy sauce, honey, rice wine vinegar, sesame seed oil, garlic, ginger, crushed red pepper flakes, and half the sesame seeds in a bowl or a measuring cup.
- Add chicken thighs to the marinade and mix to coat all the pieces with the marinade. Refrigerate for a minimum of one hour.
How To Cook Bulgogi Chicken
- Place a rack on a foil-covered sheet pan and spray with nonstick cooking spray. Add marinated chicken thighs and broil on high for 2½ minutes per side. Slice into bite-sized pieces before serving.
Notes
- This Korean Bulgogi Chicken recipe can also be stir-fried in a wok, air-fried, or grilled on a barbecue grill. There's no wrong way of cooking the chicken; just don't boil it! 😉
- Make a double batch of the marinade to make some beef bulgogi too.
- Although this recipe is great for a last-minute dinner idea, marinating the chicken longer is even better!
- Korean BBQ chicken makes for great leftovers and freezes well too.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze in a freezer bag for up to a few months.
- Perilla leaves are consumed in many Asian cultures. Their flavor profile is somewhere between mint and basil.
Nutrition
Serving: 1chicken thigh | Calories: 280kcal | Carbohydrates: 9g | Protein: 27g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 120mg | Sodium: 764mg | Fiber: 0g | Sugar: 5g
