Easy Korean Chicken Bulgogi Recipe (Print Version)
# Ingredients:
→ Main Ingredient
01 -
8 boneless skinless chicken thighs
→ Chicken Bulgogi Marinade
02 -
1/4 of Korean pear
03 -
1 stalk of green onion
04 -
3 tbsp soy sauce
05 -
2 tbsp brown sugar
06 -
1 tbsp mirin
07 -
1 tbsp sesame oil
08 -
1 tbsp avocado oil
09 -
1 garlic clove
10 -
1/2 inch ginger
11 -
1 tbsp gochujang (optional, for spicy version)
# Instructions:
01 -
In a blender, add all the marinade ingredients. Blend until smooth. Add gochujang if you want a spicy kick.
02 -
In an airtight container, combine the chicken thighs and marinade and marinate the meat overnight or at least 1 hour for best results.
03 -
Remove the air fryer rack. Preheat the air fryer at 385 degrees on air fry mode. Place the chicken and the marinade in the air fryer basket. Cook the chicken for 25 minutes, flipping a couple of times to get a good caramelized crust.
04 -
In a large skillet or wok, pan-fry the chicken on medium-high heat until the chicken develops a crust on both sides, about 7 minutes on each side. Add the marinade and continue cooking until the chicken is cooked through and the internal temperature is at 165 degrees.
05 -
Preheat the grill and cook the chicken on low until it's cooked through, about 8 minutes on each side. Internal temperature should be at 165 degrees.
# Notes:
01 -
Marinade for at least 1 hour, overnight for best results
02 -
Can be made spicy by adding gochujang to the marinade
03 -
Recipe can be doubled and frozen for later use
04 -
To avoid mushy meat, do not marinate for longer than 24 hours