Description
Sweet and savory Korean Bulgogi BBQ Chicken, marinated in a flavorful blend of soy sauce, sesame oil, and Asian pear, then glazed with a spicy gochujang BBQ sauce. Perfect for grilling, pan-frying, or baking!
Ingredients
Scale
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar, packed
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar (or apple cider vinegar)
- 2 tablespoons grated Asian pear (or apple)
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces (about 1-inch cubes)
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon minced garlic
- 1/2 teaspoon grated ginger
- Cooked rice
- Sesame seeds, for garnish
- Chopped green onions, for garnish
- Kimchi
- Lettuce leaves (for lettuce wraps)
- Sriracha (for extra heat)
Instructions
- Prepare the Bulgogi Marinade: In a medium-sized bowl, whisk together the soy sauce, brown sugar, sesame oil, rice wine vinegar, grated Asian pear (or apple), minced garlic, grated ginger, black pepper, and red pepper flakes (if using). Make sure the brown sugar is fully dissolved. Taste and adjust sweetness or saltiness to your liking.
- Marinate the Chicken: Place the bite-sized chicken pieces in a large resealable bag or a bowl. Pour the bulgogi marinade over the chicken, ensuring all pieces are well coated. Seal the bag (or cover the bowl) and refrigerate for at least 30 minutes, or preferably for 2-4 hours (or overnight for best flavor).
- Prepare the BBQ Sauce: While the chicken is marinating, prepare the BBQ sauce. In a separate small bowl, whisk together the gochujang, honey, soy sauce, sesame oil, rice wine vinegar, minced garlic, and grated ginger. Taste and adjust sweetness or spiciness to your preference.
- Cook the Chicken (Choose one method):
- Grilling: Preheat grill to medium-high heat. Lightly oil the grill grates. Remove chicken from marinade, letting excess drip off. Grill for 6-8 minutes per side, or until cooked through (internal temperature 165°F/74°C). During the last few minutes, brush generously with BBQ sauce.
- Pan-Frying: Heat a large skillet over medium-high heat with 1 tablespoon of oil. Remove chicken from marinade, letting excess drip off. Add chicken to the hot pan in a single layer (cook in batches if needed). Cook for 5-7 minutes per side, or until cooked through and nicely browned. During the last few minutes, brush generously with BBQ sauce, flipping to coat evenly.
- Baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Remove chicken from marinade, letting excess drip off. Spread chicken in a single layer on the baking sheet. Bake for 15-20 minutes, or until cooked through. During the last 5 minutes, brush generously with BBQ sauce. Broil for the last minute or two for a caramelized glaze (watch carefully to prevent burning).
- Serve: Serve the cooked chicken immediately over cooked rice, garnished with sesame seeds and chopped green onions. Serve with kimchi and lettuce leaves for lettuce wraps. Add a spoonful of the chicken, some rice, kimchi, and a drizzle of sriracha (if you like it spicy) to a lettuce leaf, and wrap it up!
Notes
- Spice Level: Adjust the amount of red pepper flakes in the marinade and gochujang in the BBQ sauce to control the spice level.
- Sweetness: If you prefer a sweeter flavor, add a little more brown sugar to the marinade or honey to the BBQ sauce.
- Vegetables: You can add sliced onions, bell peppers, or mushrooms to the pan while cooking the chicken for a more complete meal.
- Marinade Time: While 30 minutes is the minimum marinating time, I highly recommend marinating the chicken for at least 2 hours, or even overnight, for the best flavor.
- Chicken Cut: While I prefer using chicken thighs because they stay moist and tender, you can also use chicken breasts. Just be careful not to overcook them, as they can become dry. Cut the chicken breasts into similar sized pieces as the thighs.
- Storage: Leftover Korean Bulgogi BBQ Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the microwave or in a skillet over medium heat.
- Make it a Bowl: Create a delicious and healthy bowl by combining the bulgogi chicken with rice, your favorite vegetables (like steamed broccoli, carrots, or spinach), a fried egg, and a drizzle of sesame oil.
- Gluten-Free Option: To make this recipe gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative.
- Prep Time: 20 minutes
- Cook Time: 15 minutes