You’re not a big fan of beef and pork? For those of you, I brought this! Chicken Bulgogi! Normally, bulgogi is made of beef or pork, but why not? We can give this a try. I hope you guys enjoy it~!
Chicken Bulgogi (2-3 servings)
Ingredients:
- 1-2 green onions
- 1/2 yellow onion
- 2-3 Korean dried chilies (or Pepperoncino, Vietnamese dried chili, etc.)
- 1.3 lb (600g) boneless, skinless chicken thighs (or breasts)
- 2 tbsp neutral-tasting oil
- generous pinch of toasted sesame seeds, to garnish
Marinade:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 2 tbsp mirin
- 1 tbsp light corn syrup
- 1 tbsp minced garlic
- 1 tbsp toasted sesame oil
- a few shakes of black pepper
Instructions:
PREP INGREDIENTS
1. Cut the green onions into bite-sized pieces. Cut the onion into thin slices.
2. Cut the dried chilies into nice, big chunks. (If you use Pepperoncino or Vietnamese dried chili, you can skip this step.)
3. Cut the chicken into bite-sized pieces. Set aside.
MARINATE CHICKEN
1. In a large mixing bowl, mix together soy sauce, oyster sauce, sugar, mirin, corn syrup, garlic, sesame oil, and black pepper.
2. Add the chicken and gently massage it. Cover and let it sit in the fridge for at least 30 minutes.
COOK CHICKEN BULGOGI
1. In a wok (or pan), heat the oil (2 tbsp) over medium heat. Once it gets nice and hot, add the green onions (save some for garnish) and make some green onion oil. Add the dried chilies and stir this around for 1 minute.
2. Remove the chicken from the marinade and add it to the pan. Increase the heat to high and cook for a couple of minutes.
3. Once the chicken is just about done, add your onion and toss together for about 1 minute. Transfer it to a serving plate. Garnish with some green onions and sesame seeds. Enjoy~!
WATCH FULL VIDEO
MORE CHICKEN RECIPES:
- Soy Sauce Chicken Wings
- Gochujang Chicken Rice Bowl
- Dakkalguksu (Korean Chicken Noodle Soup)
Dakbulgogi (Chicken Bulgogi)
3
servingsIngredients
1-2 green onions
1/2 yellow onion
2-3 Korean dried chilies (or Pepperoncino, Vietnamese dried chili, etc.)
1.3 lb (600g) boneless, skinless chicken thighs (or breasts)
2 tbsp neutral-tasting oil
generous pinch of toasted sesame seeds, to garnish
- Marinade:
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sugar
2 tbsp mirin
1 tbsp light corn syrup
1 tbsp minced garlic
1 tbsp toasted sesame oil
a few shakes of black pepper
Directions
- Prep Ingredients
- Cut the green onions into bite-sized pieces. Cut the onion into thin slices.
- Cut the dried chilies into nice, big chunks. (If you use Pepperoncino or Vietnamese dried chili, you can skip this step.)
- Cut the chicken into bite-sized pieces. Set aside.
- Marinate Chicken
- In a large mixing bowl, mix together soy sauce, oyster sauce, sugar, mirin, corn syrup, garlic, sesame oil, and black pepper.
- Add the chicken and gently massage it. Cover and let it sit in the fridge for at least 30 minutes.
- Cook Chicken Bulgogi
- In a wok (or pan), heat the oil (2 tbsp) over medium heat. Once it gets nice and hot, add the green onions (save some for garnish) and make some green onion oil. Add the dried chilies and stir this around for 1 minute.
- Remove the chicken from the marinade and add it to the pan. Increase the heat to high and cook for a couple of minutes.
- Once the chicken is just about done, add your onion and toss together for about 1 minute. Transfer it to a serving plate. Garnish with some green onions and sesame seeds. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- If you want to make it even better, serve it with some lettuce and ssamjang (Korean dipping sauce). It will be fantastic!