Sweet, savory, spicy, and super tender, this chicken bulgogi recipe will jazz up your weeknight dinner routine! Add it to meal bowls, rice, salads, and more.
Bulgogi is a traditional Korean dish that translates to “fire meat.” Most often it’s made with beef, but you’ll also find it made with pork and chicken—and I have been really loving this chicken bulgogi recipe lately! It’s made by marinating the chicken in a flavorful sauce, then grilling it or (in the case of this recipe) cooking it on the stovetop. And there are so many different ways to use chicken bulgogi, I could make it every week and never get tired of it!
Why You’ll Love This Chicken Bulgogi Recipe
- The perfect balance of sweet, savory, and spicy. The marinade used in this chicken bulgogi recipe is deeply savory thanks to garlic, onions, and umami-packed soy sauce, but it’s also spicy and sweet.
- Tender and juicy meat. Marinating the chicken in the flavorful sauce helps tenderize it, resulting in incredibly juicy, succulent meat once it’s cooked.
- Quick and easy to make. Most of the time needed for this recipe is hands-off, and all the hands-on work is simple. This makes chicken bulgogi ideal for busy evenings.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Marinade:
- Light soy sauce – You can swap in tamari, liquid aminos, or coconut aminos for a gluten-free version.
- Toasted sesame oil – This has a nutty flavor, whereas regular sesame oil does not.
- Dark brown sugar – For sweetness and also a note of caramel.
- Rice vinegar or mirin – Mirin contains alcohol and has a sweet taste, while rice vinegar is more acidic.
- Red pepper flakes – Feel free to adjust the amount to your liking.
- Sesame seeds
- Onion and garlic
For the chicken:
- Chicken breast fillets – You can use boneless, skinless chicken thighs if you prefer them.
- Salt and pepper
- Spring onion
How to Make Bulgogi Chicken
- Make the marinade. Whisk all the ingredients in a large bowl.
- Marinate the chicken. Cut the chicken into strips and add it to the marinade.
- Cook the chicken. After 30 minutes of marinating, cook the chicken and sauce in a skillet set over medium-high heat for about 15 minutes, or until the chicken is cooked through and the sauce is thickened.
- Serve. Plate the chicken as desired and garnish with the spring onions.
Tips for Success
- Make extra sauce if needed. The sauce reduces a great deal during the cooking process. If you plan on serving this over rice or with vegetables and you tend to like things saucy, I recommend doubling the sauce.
- Cut the chicken into even pieces. This ensures that it all finishes cooking at the same time.
- Add some authentic flavor. I used red pepper flakes to make this recipe more accessible to the average cook, but you can use gochujang instead for more authenticity.
What to Serve With Bulgogi Chicken
- Rice. A classic pairing! Use brown rice for a little extra nutrition—or skip the rice and use cooked quinoa for added protein.
- Kimchi. Kimchi adds tangy flavor that balances the sweetness of the bulgogi. (Learn more: What Does Kimchi Taste Like?)
- Lettuce wraps. Serve the chicken with fresh lettuce leaves so you can create wraps.
- Japchae. This Korean stir-fried glass noodle dish with vegetables is another fantastic accompaniment to bulgogi chicken.
- Salads and meal bowls. Try chicken bulgogi in these spicy kimchi quinoa bowls.
How to Store and Reheat Leftovers
- Refrigerator: Store leftover chicken bulgogi in an airtight container in the refrigerator for up to 3 days.
- Freezer: To freeze, store the chicken bulgogi in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: To reheat, place the chicken and sauce in a skillet over medium heat until and cook until it’s warmed through, or use the microwave.
More Easy Chicken Recipes
Chicken Bulgogi
Sweet, savory, spicy, and super tender, this chicken bulgogi recipe will jazz up your weeknight dinner routine. So easy and flavorful!
Ingredients
For the marinade:
- 4 tablespoons light soy sauce
- 2 tablespoons toasted sesame seed oil
- 1 ½ tablespoons dark brown sugar
- 2 teaspoons rice vinegar or mirin
- ½ teaspoon red pepper flakes
- 1 tablespoon sesame seeds
- 1 small onion finely diced
- 2 cloves garlic minced
For the chicken:
- 1 lb. chicken breast fillets
- Salt and pepper to taste
- Spring onion sliced, for garnish
Instructions
- Add light soy sauce, toasted sesame oil, dark brown sugar, rice vinegar, red pepper flakes, sesame seeds, onions, and garlic to a bowl. Whisk until combined.
- Cut the chicken into thin strips. Add the chicken to the marinade and marinate in the refrigerator for 30 minutes.
- Heat a large skillet over medium-high heat. Add the chicken with marinade and cook, stirring for 15 minutes. The sauce will be reduced during the cooking time. Taste and adjust the seasoning.
- Serve chicken warm with rice or veggies garnished with spring onions.
Notes
When you start cooking your chicken, you will have lots of marinade. After cooking you should be left with 2 tablespoons of the sauce.
Nutrition
Calories: 245kcal | Carbohydrates: 9g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1144mg | Potassium: 524mg | Fiber: 1g | Sugar: 6g | Vitamin A: 109IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg
