Best 4 Korean Bbq Chicken Recipes

PAK BULGOGI (KOREAN BBQ CHICKEN) TACOS WITH SPICY SLAW AND SRIRACHA AIOLI

Steps:

• Make the spicy slaw: Stir the vinegar, sugar, sambal oelek and salt together in a large bowl until the sugar is dissolved. Add the red cabbage, mix well, cover and refrigerate for at least 3 hours or (preferably) overnight.
• Marinate the chicken: Whisk together the soy sauce, sugar, gochujang, ginger and sesame oil in a large bowl. Add the chicken strips and mix thoroughly. Cover the bowl and marinate for at least 1 hour or (preferably) overnight.
• Make the sriracha aioli: Mix the mayonnaise and sriracha until combined. Taste for spiciness and add more sriracha if needed.
• Heat the vegetable oil in a skillet over high heat, add the chicken and saute, stirring occasionally, until cooked through, 7 to 8 minutes.
• Warm the tortillas in a griddle or wrapped in damp paper towels in the microwave. Place the warmed tortillas on plates (double them if using store-bought tortillas). Divide the sauteed chicken among the tortillas, top with sriracha aioli, and then some slaw.

(KOREAN BBQ CHICKEN) DAK BULGOGI RECIPE - (4.3/5)

Steps:

• Rinse chicken pieces. Trim off excess fat. Cut each of the chicken pieces into small sizes (about 2-inch long and 1-inch wide). Mix the marinade ingredients in a bowl until the sugar has dissolved. Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the refrigerator. Preheat a skillet over medium high heat. Add the chicken pieces, reserving the marinade. Cook until cooked through and slightly caramelized, about 2 minutes each side. (The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade by tablespoon when the pan gets dry. You can slightly reduce the heat to avoid burning, if needed.)

DAK BULGOGI (KOREAN BBQ CHICKEN)

Steps:

• Peel off thigh skins by hand (if you're strong enough) or with paring knife. Trim off excess fat. Cut into one single "steak" piece working around the bone. Save smaller pieces for cooking as well. Rinse thighs under cold water while removing outer film and slime. Set aside in a large mixing bowl. Pulse the marinade ingredients in a food processor until smooth. Coat the chicken pieces with the marinade. Marinate overnight in the refrigerator or a minimum of 6~12 hours. With a skewer or toothpick, piercing the thighs for extra marinade absorption is optional. Preheat a skillet or non stick pan over medium heat. Add the chicken thighs and cook for about 15~ 20 minutes or until cooked through. To ensure fully cooked thighs, use a meat thermometer and check for a reading of 165-170°F. Transfer to a serving plate and garnish with scallion strips. Enjoy! *If there is extra marinade sauce, adding near the end of cooking will give the thighs extra flavor. Do not add until the very end otherwise it will burn/char the thighs because of the sugars in the marinade.

KOREAN BBQ CHICKEN MARINADE

Steps:

• In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
• Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.