Easy Chicken Bulgogi
Chicken Bulgogi that is fabulous on the grill or on a pan. Marinade with just pantry ingredients. Delicious and easy to make. Serve with rice, kimchi and lettuce salad (geotjeori).
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb Chicken Thighs ((Boneless and Skinless))
- 3 Tbsp soy sauce ((Jin Ganjang))
- 2 Tbsp white wine ((Chardonnay))
- 2 Tbsp sugar
- 1 1/2 tsp honey
- 2 tsp garlic powder
- 1/4 tsp ginger powder
- 1/4 tsp black pepper
- 1 fresh green onions ((chopped) (optional))
- Vegetable oil
Instructions
- 1
Remove excess fat from chicken thighs with scissors or knife. Flatten each piece out as much as you can by cutting/splitting open some of the thickest parts with a knife. Whether you cook thighs or breasts, I like to split things open to have even thickness so that every part cooks evenly and quicker.
- 2
Add garlic and ginger powder to white wine for it to rehydrate. Like so -
- 3
Add remaining sauce ingredients of 3 Tbs soy sauce, 2 Tbs wine, 2 Tbs sugar and 1 1/2 tsp honey. Mix well.
- 4
In a large bowl, add chicken and marinade for at least 2 hrs or overnight.
- 5
Heat frying pan on medium heat. Drizzle lightly with vegetable oil.
- 6
Take thighs out of the marinade and cook in the heated pan. Use a splatter screen if you have one cause they will be splatterin'!! Also see how my thigh pieces are all spread out after splitting them up a little bit.
- 7
Cook each side for about 2-3 minutes AT LEAST (most likely a little longer) until they are thoroughly cooked.
- 8
Serve with rice and garnish with some fresh chopped green onions.