This chicken bulgogi is packed with flavor and incredibly simple to make. Great for weeknight meals.
Servings 6 servings
- 2 lb. boneless, skinless chicken thighs or breasts
For the Marinade:
- 6 Tbsp. soy sauce
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. brown sugar
- 2 Tbsp. honey
- 2 Tbsp. minced garlic
- 2 tsp. grated ginger
- 2 Tbsp. sesame oil
- 1/4 tsp. black pepper
Trim fat off chicken and dice into bite size pieces. Set aside.
In a bowl, whisk together the marinade ingredients then dump into a ziptop bag. Add chicken and squish around until fully coated. Marinate in the fridge for 30 minutes to 2 hours.
Heat a large skillet over medium high heat. Remove chicken from bag and reserve marinade. Add chicken to the skillet and cook until caramelized, about 2 minutes. Flip and cook the other side another 2 minutes, or until cooked through. If skillet gets too dry add a bit of the reserved marinade, making sure to heat it through to cook away the raw chicken.