Best 5 Korean Pan Grilled Chicken Recipes

**Korean Pan-Grilled Chicken: A Flavorful and Easy-to-Make Dish**

Korean pan-grilled chicken, also known as dak galbi, is a popular Korean dish that is made with chicken, vegetables, and a spicy sauce. It is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. This article provides three different recipes for Korean pan-grilled chicken, each with its own unique flavor profile. The first recipe is a classic dak galbi recipe that uses gochujang, a Korean fermented red pepper paste, to give the chicken a spicy and savory flavor. The second recipe is a lighter and healthier version of dak galbi that uses a soy sauce-based marinade. The third recipe is a dak galbi made with chicken thighs instead of chicken breast, which results in a more tender and juicy dish. All three recipes are easy to follow and can be made in under an hour. So, whether you're looking for a classic Korean dish or a healthier and lighter version, this article has the perfect recipe for you.

Let's cook with our recipes!

KOREAN GRILLED CHICKEN BREASTS

Korean Grilled Chicken Breasts image

This is the BEST grilled chicken recipe! Not just because I'm obsessed with Korean food, it's just so juicy and flavorful, and this is coming from a girl her prefers dark meat. It's also quick and easy to make, perfect for weeknight grilling.

Provided by Gina

Categories Dinner Lunch

Time 1h20m

Number Of Ingredients 11

Ingredients

1 pound 2 boneless, skinless chicken breasts, cut in half lengthwise
1/4 cup low sodium or gluten-free soy sauce
1/4 cup unsweetened apple sauce
1/4 cup finely chopped yellow onion
1 tsp sesame oil
1 tsp grated ginger
1 tbsp light brown sugar
2 garlic cloves (crushed)
1 teaspoon red pepper flakes (optional)
1 teaspoon sesame seeds (plus more for topping)
2 thinly sliced scallions (white and green parts)

Steps:

Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.
In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, if using and sesame seeds. Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour.
Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill. Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.

Nutrition Facts : ServingSize 4 oz, Calories 180 kcal, Carbohydrate 9 g, Protein 25 g, Fat 4.5 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 666 mg, Fiber 1 g, Sugar 6 g

GOCHUJANG CHICKEN RECIPE

Gochujang Chicken Recipe image

Delicious and flavorful spicy grilled gochujang chicken recipe

Provided by Sue

Categories Main

Time 17m

Number Of Ingredients 14

Ingredients

450 g boneless chicken thigh fillets ((1 pound))
100 g sweet potato ((3.5 ounces), peeled and thinly sliced (0.5 cm - 1 cm / 0.2 - 0.4 inch thickness) (optional))
100 g Korean rice cakes ((3.5 ounces), separated (optional))
some cooking oil
3 Tbsp gochujang ((Korean chili paste))
1/2 Tbsp gochugaru ((Korean chili flakes))
1 Tbsp rice wine ((mirin))
1 Tbsp brown sugar
1 Tbsp onion powder
1/4 cup Sprite ((or 7 Up or other carbonated lemon-lime soda))
2 tsp soy sauce
2 tsp minced garlic
2 tsp minced ginger
A few sprinkles ground black pepper

Steps:

Prepare the chicken according to your grill type and your preference. (For me, as I'm intending to grill as a whole, I just transferred the fillets out from the packaging into a large container.)
Combine all the marinade ingredients in a bowl and mix them well. Pour the sauce over the chicken. Mix evenly to coat the chicken with the sauce. Cover and marinate it for at least 4 hours or overnight in the fridge to deepen the flavor.
Grease the grill plate and preheat the bbq following your grill manual. Grill the chicken, covered for 5-7 minutes per side, or until the chicken is cooked through. (An inserted thermometer should read 165 degrees F / 74 C). If you have opted, grill some rice cakes and sweet potatoes. Be sure to coat them with some cooking oil before placing them on the grill.
Serve. (Refer to my serving suggestions in the main post!)

Nutrition Facts : Calories 818 kcal, Carbohydrate 64 g, Protein 93 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 428 mg, Sodium 1218 mg, Fiber 6 g, Sugar 27 g, ServingSize 1 serving

KOREAN GRILLED CHICKEN

Korean Grilled Chicken image

Provided by Bobby Flay

Time 4h50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons honey
1 heaping tablespoon Korean chili paste (recommended: gochujang)
2 tablespoons grated fresh ginger
6 cloves garlic, chopped
1 green onion, thinly sliced
2 teaspoons toasted sesame oil
Freshly ground black pepper
1 1/2 teaspoons toasted sesame seeds
1 (3-pound) chicken, butterflied, cut into parts
4 (6-inch) flour tortillas, warmed

Steps:

Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat. Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours. Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.
Light a grill, making sure to include a zone of indirect heat.
Remove the chicken from the marinade and put it over the charcoal, skin side down. Grill until the skin is golden brown and crisp, about 10 minutes. Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through. Remove the chicken from the grill to a cutting board and carve. Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side.

PAN GRILLED CHICKEN

Pan Grilled Chicken image

Very delightful and easy chicken dish which is asian (Korean) but goes well with just roast potatoes and a green salad too. Trust me. A regular at my home.

Provided by Girl from India

Categories Chicken

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons japanese dark soya sauce
1 1/2 tablespoons sugar
2 cloves garlic, peeled and crushed
1 inch gingerroot, peeled and mashed
2 spring onions, sliced fine right upto the green section (scallions)
1 tablespoon roasted and then lightly crushed sesame seeds
ground black pepper
2 tablespoons sesame oil (Iuse only 1 with a non-stick pan)
2 tablespoons sake (rice wine or dry sherry should also do fine - I infact use a trick my aunt taught me of soaking ging)
350 g boneless skinless chicken breasts, slice into 1/8 inch thick slices and pounded
1 tablespoon vegetable oil
4 large mushrooms, sliced
2 fresh hot green chili peppers, cut crossways into 1 cm segments (you can deseed and use 1)

Steps:

Mix the soya sauce, sugar, garlic, ginger, spring onions, sesame seeds, black pepper (I use lots of it), sesame oil and sake in a bowl.
Spread the chicken slices in a dish and pour this marinade over it.
Keep for an hour atleast.
When ready to eat heat oil in a fry pan over med-high heat and when really hot put in as many of the chicken pcs the pan can take.
Cook till lightly browned on both sides.
Remove to a warm serving dish.
Now add the mushrooms and green chilli to the pan and pour the remaining marinade to the pan and stir for one minute.
Pour over the chicken pcs.
and serve hot.

Nutrition Facts : Calories 252.4, Fat 12.6, SaturatedFat 1.9, Cholesterol 50.8, Sodium 737.9, Carbohydrate 10.5, Fiber 1.2, Sugar 6.7, Protein 22.8

KOREAN PAN GRILLED CHICKEN

Korean Pan Grilled Chicken image

Make and share this Korean Pan Grilled Chicken recipe from Food.com.

Provided by Dancer

Categories Chicken

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons japanese dark soy sauce
1 1/2 tablespoons sugar
2 garlic cloves, peeled & crushed
1 inch ginger, peeled & grated
2 spring onions, cut in thin rounds
1 tablespoon roasted & lightly crushed sesame seeds
fresh ground black pepper
2 tablespoons sesame oil
2 tablespoons dry sherry or 2 tablespoons sake
12 ounces boned free range chicken breasts
1 tablespoon vegetable oil
4 large mushrooms, thickly sliced
2 fresh hot green chili peppers, deseeded & cut in 1/2 inch segments

Steps:

Combine the soy sauce, sugar, garlic, ginger, spring onions, sesame seeds, black pepper, sesame oil and dry sherry in a bowl and mix well.
Cut the chicken breasts at an angle crossways to get wide 1/8" thick slices.
Use a meat pounder to flatten the slices a little more.
Put in a flat layer on the bottom of a shallow bowl.
Cover the pieces with some of the sauce.
Do all the chicken pieces in this way and set aside for at least an hour.
When ready to eat heat oil in a wide non-stick frying pan over a high heat.
When the oil is hot put in the chicken in a single layer, laying them out flat.
Reserve the marinade.
Cook for about a minute on each side until lightly browned.
Remove and keep warm.
Put the mushrooms and chillies into the frying pan and pour over the marinade.
Stir and cook for one minute.
Pour over the chicken and serve immediately with rice or noodles.

Tips:

Use a heavy-bottomed pan: This will help to prevent the chicken from sticking and will evenly distribute the heat.
Marinate the chicken for at least 30 minutes: This will help to infuse the chicken with flavor and make it more tender.
Cook the chicken over medium heat: This will help to prevent the chicken from burning and will allow it to cook through evenly.
Flip the chicken only once: Flipping the chicken too often will make it dry and tough. Flip it only once, when it is cooked about halfway through.
Let the chicken rest for a few minutes before serving: This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Korean pan-grilled chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its flavorful marinade and tender, juicy meat, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give Korean pan-grilled chicken a try.

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