Best 2 Skillet Chicken Bulgogi Recipes

**Skillet Chicken Bulgogi: A Flavorful Korean Dish Made Easy**

If you're looking for a quick and easy weeknight meal that's packed with flavor, look no further than skillet chicken bulgogi. This Korean dish is made with tender chicken marinated in a savory and slightly sweet sauce, then cooked in a skillet until caramelized and slightly charred. The result is a delicious and versatile dish that can be served over rice, noodles, or even lettuce wraps. In this article, we'll provide two variations of skillet chicken bulgogi: a traditional version made with soy sauce and sesame oil, and a spicy version made with gochujang (Korean chili paste). Both recipes are easy to follow and can be tailored to your own taste preferences. So whether you're a fan of Korean cuisine or just looking for a new and exciting way to cook chicken, give skillet chicken bulgogi a try. You won't be disappointed!

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN BULGOGI

Chicken Bulgogi image

Easy Korean BBQ Chicken (Chicken Bulgogi) Recipe.

Provided by Sue

Categories Main

Time 4h20m

Number Of Ingredients 9

Ingredients

450 g chicken thigh ((1 pound), (I used boneless skinless thigh, but you can use other chicken cuts of your choice.))
3 Tbsp soy sauce (, regular)
1.5 Tbsp brown sugar
1 Tbsp rice wine
1/4 cup Sprite ((alternatively , 7 Up or other carbonated lemon-lime soda could be used.))
1/2 Tbsp minced garlic
1 tsp minced ginger
1 tsp sesame oil
ground black pepper

Steps:

Cut the chicken into bite size pieces. (If grilling, prepare it according to your grill type and your preference.)
Combine all the marinade ingredients in a bowl and mix them well. Pour it over the meat. Cover and marinate it for at least 4 hours or overnight in the fridge to deepen the flavor. You can certainly marinate it for a lot shorter time, but the chicken will be less flavorful.
Cook the chicken over a well heated skillet. (If grilling, cook the chicken following your grill manual.) Do not add the leftover marinade. (I use a slotted spoon to minimize the marinade transfer.) Sizzle both sides of chicken over medium high heat then reduce the heat to medium until the chicken is fully cooked.In the mean time, boil over the leftover marinade in a separate sauce pan for 2-3 mins over medium high heat, stirring occasionally. Sieve through any excess fat and undesirable pieces from the sauce. Set the sauce aside.
Serve. Glaze the sauce over the chicken.

Nutrition Facts : Calories 294 kcal, Carbohydrate 8 g, Protein 20 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 110 mg, Sodium 844 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

DAK BULGOGI (KOREAN BARBEQUE CHICKEN)

Dak Bulgogi (Korean Barbeque Chicken) image

In order to get that single flat steak cut from the chicken thigh, it actually takes some precision and some knife handling skills. But all that peeling, deboning, cutting, and marinating is all worth it. I got the savory sweet flavors that bulgogi marinades are known for but made even better with the tender and juicy thighs that were soaked overnight. Serve this with a bunch of Boston/Bibb lettuce, garnished with scallion strips.

Provided by mykoreaneats

Categories World Cuisine Recipes Asian Korean

Time 6h25m

Yield 4

Number Of Ingredients 9

Ingredients

2 pounds bone-in chicken thighs
½ cup soy sauce
½ apple - peeled, cored, and chopped
1 tablespoon brown sugar
3 cloves garlic
1 teaspoon sesame oil
1 teaspoon gochugaru (Korean chile powder)
1 teaspoon minced fresh ginger root
1 teaspoon sesame seeds

Steps:

Peel skin from chicken thighs and trim off excess fat. Cut each into single flat 'steak,' working around the bone. Save any smaller pieces for cooking as well. Rinse thighs under cold water, removing any film. Place in a large bowl.
Pulse soy sauce, apple, sugar, garlic, sesame oil, gochugaru, and ginger together in a food processor until marinade is smooth.
Pour marinade into the bowl with the chicken and stir to coat. Pierce the chicken with a skewer for extra absorption, if desired. Cover with plastic wrap and refrigerate, 6 to 12 hours.
Heat a skillet over medium heat. Remove chicken from the marinade and add to the skillet. Cook and stir until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Transfer thighs to a serving plate and garnish with sesame seeds.

Nutrition Facts : Calories 435 calories, Carbohydrate 9.5 g, Cholesterol 141.4 mg, Fat 25.3 g, Fiber 1 g, Protein 40.5 g, SaturatedFat 6.8 g, Sodium 1939.9 mg, Sugar 5.7 g

Tips:

Slice the chicken against the grain. This will help the chicken cook more evenly and make it more tender.
Use a good quality soy sauce. The soy sauce is one of the main flavorings in this dish, so it's important to use a good quality one. Look for a soy sauce that is brewed naturally and has a rich, umami flavor.
Don't overcrowd the pan. When you add the chicken to the pan, make sure not to overcrowd it. If the pan is too crowded, the chicken will steam instead of fry and won't get as crispy.
Cook the chicken over medium-high heat. This will help the chicken to get crispy on the outside and cooked through on the inside.
Add the vegetables towards the end of cooking. This will help them to stay crisp and tender.
Serve the chicken bulgogi with rice or noodles. This dish is traditionally served with rice, but you can also serve it with noodles or your favorite side dish.

Conclusion:

Skillet chicken bulgogi is a quick and easy weeknight meal that is packed with flavor. This dish is a great way to use up leftover chicken, and it can also be made with tofu or other vegetables. The chicken is marinated in a flavorful soy sauce mixture, then cooked in a hot skillet until crispy. The vegetables are added towards the end of cooking, and the whole dish is served over rice or noodles.