It is 6pm and your family is hungry. You need a meal that is fast and flavorful. This Easy Chicken Bulgogi is the perfect answer for a busy Tuesday night.
This dish delivers a wonderful balance of sweet and savory notes. Your kitchen will smell like a gourmet Korean restaurant in minutes. It is a fresh, homemade meal that feels like a special treat for everyone.
Why You Will Love This Recipe
This recipe is a total winner for busy parents. You can prep the chicken ahead of time. The actual cooking only takes about ten minutes on the stove. It is much faster than ordering takeout and tastes even better.
The simple marinade uses ingredients you likely already have. It turns basic chicken into a tender, glazed masterpiece. Kids love the sweet honey and brown sugar flavor. It is a great way to introduce new cultures to your table.
Simple Cooking Steps
Making this dish is very straightforward and stress-free. You simply whisk the marinade and let the chicken soak. The high heat does all the hard work for you. You will see the sauce caramelize into a beautiful glaze right before your eyes.
Even if you are new to stir-frying, you can do this. The key is cooking in small batches. This ensures every piece of chicken gets that perfect golden sear. You will feel like a pro chef in your own kitchen.
Ingredients You Will Need
Most of these items are pantry staples you probably have on hand right now.
- 1.5 lbs boneless skinless chicken thighs, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 2 tablespoons toasted sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil
Step-by-Step Directions
- Combine soy sauce, brown sugar, honey, sesame oil, garlic, ginger, and black pepper in a large mixing bowl.
- Incorporate chicken slices into the marinade and refrigerate for 30 minutes to allow protein tenderization and flavor penetration.
- Preheat a wok or heavy skillet with vegetable oil over medium-high heat until the oil reaches its shimmering point.
- Sauté chicken in batches to ensure proper Maillard reaction and prevent liquid accumulation in the pan.
- Cook until the internal temperature reaches 165°F (74°C) and the sugars in the marinade have caramelized the exterior.
- Remove from heat and garnish with thinly sliced green onions and toasted sesame seeds.
Best Ways to Enjoy It
Serve this warm over a fluffy bed of white rice. The rice soaks up all that delicious extra sauce. You can also use large lettuce leaves to make fun wraps. Add a side of steamed broccoli or quick pickled cucumbers.
For a true family feast, put the toppings in small bowls. Let everyone sprinkle their own sesame seeds and onions. It makes dinner feel interactive and fun for the kids. Sit down, relax, and enjoy this simple meal together.
Storage and Reheating
Leftovers stay fresh in the fridge for up to three days. Store them in an airtight container to keep the chicken moist. This recipe is fantastic for meal prep lunches the next day. The flavors often deepen and get better with time.
To reheat, use a skillet over medium heat for best results. Add a tiny splash of water if the sauce looks thick. Microwave works too if you are in a big hurry. Just avoid overcooking so the chicken stays nice and tender.
Tips for Best Results
- Do not skip the 30-minute marinating time for best flavor.
- Slice the chicken very thinly while it is slightly frozen.
- Use chicken thighs because they stay much juicier than breasts.
- Cook in two batches to avoid steaming the meat.
- Make sure your pan is very hot before adding the oil.
- Double the recipe for a crowd-pleasing holiday appetizer.
- Swap honey for maple syrup if you prefer that flavor.
Ways to Switch It Up
- Add a pinch of red pepper flakes for a spicy kick.
- Toss in sliced bell peppers for extra crunch and color.
- Use gluten-free tamari to make this dish allergy-friendly.
- In summer, grill the marinated chicken on skewers instead.
Common Questions
Can I use chicken breast instead?
Yes, you can certainly use chicken breast for this recipe. Just be careful not to overcook it as it dries out faster. Thin slices will help it stay as tender as possible.
How do I know when the chicken is done?
The chicken is done when it is no longer pink inside. It should have a deep golden-brown color on the outside. This usually takes about 3 to 5 minutes per batch.
I hope this quick and easy chicken bulgogi becomes a new favorite in your home. It is such a joy to see a happy family around the dinner table. Happy cooking!
— Lidia
Easy Chicken Bulgogi (Dak Bulgogi)
Ingredients
- 1.5 lbs boneless skinless chicken thighs, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon hone y
- 2 tablespoons toasted sesame oil
- 3 cloves garlic , minced
- 1 teaspoon fresh ginger, grated
- 2 green onions , thinly sliced
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil
Instructions
- Combine soy sauce, brown sugar, honey, sesame oil, garlic, ginger, and black pepper in a large mixing bowl.
- Incorporate chicken slices into the marinade and refrigerate for 30 minutes to allow protein tenderization and flavor penetration.
- Preheat a wok or heavy skillet with vegetable oil over medium-high heat until the oil reaches its shimmering point.
- Sauté chicken in batches to ensure proper Maillard reaction and prevent liquid accumulation in the pan.
- Cook until the internal temperature reaches 165°F (74°C) and the sugars in the marinade have caramelized the exterior.
- Remove from heat and garnish with thinly sliced green onions and toasted sesame seeds.
