I’m always on the hunt for recipes that deliver big flavor without keeping me chained to the stove, and this Chicken Bulgogi Recipe checks every box. It’s tender, savory-sweet, and ready in 35 minutes. My kids actually ask for seconds, and that’s saying something in our house.
Table of Contents
Ingredients for Chicken Bulgogi Recipe
I always use chicken thighs when I make this because they stay incredibly juicy, but breasts work beautifully too if that’s what you have on hand. The key is slicing the chicken thin so it cooks quickly and absorbs all that gorgeous marinade. I recommend using fresh garlic and ginger rather than powdered versions – the flavor difference is night and day, and it only takes a minute to prep.
- 1 lb boneless, skinless chicken breasts or thighs (sliced thin)
- 3 tablespoons soy sauce (or tamari for gluten-free) – I usually reach for low-sodium to control the salt level
- 1 tablespoon brown sugar or honey
- 3 garlic cloves, minced – Fresh garlic is worth it here; I recommend using a microplane for the finest texture
- 1 teaspoon fresh ginger, finely grated – My preference is to grate it on the small holes of a box grater
- 1 tablespoon sesame oil
- 2 green onions, chopped (plus extra for garnish)
- ¼ teaspoon black pepper
- ¼ teaspoon chili flakes (optional, but I usually add them for a gentle kick)
- 1 tablespoon neutral cooking oil (for the pan)
- Toasted sesame seeds for garnish – In my experience, toasting them yourself for 2 minutes makes them extra fragrant
Step-by-Step Instructions
I recommend giving yourself at least 25 minutes for marinating and prep, though I’ve done it in a pinch with just 15. The longer it sits, the more those flavors really penetrate the chicken.
Step 1: Slice your chicken into thin strips, about ¼-inch thick. Thinner pieces cook faster and grab more marinade. In a medium bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, chopped green onions, black pepper, and chili flakes if using. Stir until the sugar completely dissolves and you have a smooth, glossy marinade. This should take about 30 seconds of whisking.
Step 2: Add the chicken to the bowl and toss everything together with your hands or tongs until every piece is well coated. Cover and refrigerate for at least 20 minutes, or up to 2 hours if you’re planning ahead. The chicken will turn a beautiful golden-brown color from the marinade.
Step 3: Heat a large skillet over medium-high heat and add the neutral oil. Once the pan is hot and shimmering (you’ll see ripples in the oil), add the marinated chicken in a single layer. Don’t crowd the pan – cook in batches if needed. Let it sear undisturbed for 5 minutes until you see golden caramelized edges forming. If the chicken browns too quickly or starts to smoke, reduce the heat slightly.
Step 4: Flip the chicken pieces and cook for another 5 minutes until cooked through and the internal temperature reaches 165°F. The chicken should be beautifully browned with sticky, caramelized bits. Transfer to a serving plate, sprinkle with toasted sesame seeds and extra green onions, and serve immediately while it’s hot and juicy.
Perfect Pairings for Chicken Bulgogi
This bold, savory-sweet chicken pairs beautifully with sides that balance the rich flavors and add textural variety to your plate.
Steamed White Rice: The classic pairing that soaks up all that delicious sauce and provides a neutral backdrop for the bold bulgogi flavors.
Cucumber Salad: A crisp, lightly dressed cucumber salad with rice vinegar cuts through the richness and adds refreshing crunch that complements the tender chicken perfectly. Try serving it alongside a quick vegetable stir-fry for extra color and nutrition.
Sautéed Bok Choy: Quick-cooked bok choy with garlic brings a nutritious green element and slight bitterness that balances the sweet marinade. The Black Pepper Chicken technique works wonderfully here too.
Korean Ground Beef Bowl: If you love these Korean flavors, try this ground beef version for another easy weeknight option with similar seasonings.
Sesame Noodles: Cold or warm Sticky Garlic Chicken Noodles provide extra substance and their nutty flavor echoes the sesame notes in the bulgogi marinade beautifully.
Chicken Lo Mein: For a complete Asian-inspired feast, pair this bulgogi with quick lo mein noodles that complement the sweet-savory profile.
Storage & Serving Tips
Store leftover chicken bulgogi in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it fantastic for meal prep. I recommend storing any rice or sides separately to maintain the best texture.
When reheating, use a skillet over medium-low heat with a splash of water or sesame oil to keep the chicken from drying out. You can also microwave it on medium power for 1-2 minutes, stirring halfway through. The chicken stays remarkably tender even after reheating.
This recipe is incredibly versatile. Try wrapping the chicken in butter lettuce leaves for a low-carb option, pile it over rice bowls with a fried egg on top, or even use it as a filling for tacos with quick-pickled vegetables. Freeze cooked chicken in a freezer-safe container for up to one month.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works perfectly in this recipe. Just watch the cooking time closely since breast meat can dry out faster than thighs. Slicing thin and not overcooking are key to keeping it juicy.
How can I make this spicier?
Add 1-2 teaspoons of gochujang (Korean chili paste) to the marinade, or increase the chili flakes to ½ teaspoon. You can also serve it with sriracha or gochugaru (Korean chili powder) on the side for those who want extra heat.
What’s the best substitute for sesame oil?
While sesame oil adds authentic flavor, you can use a neutral oil like avocado or vegetable oil in a pinch. To preserve some of that nutty quality, try adding a tablespoon of tahini to the marinade instead.
Chicken Bulgogi Recipe
Ingredients
Equipment
Method
- Slice chicken into thin strips, about 1/4-inch thick. In a medium bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, chopped green onions, black pepper, and chili flakes if using. Stir until the sugar completely dissolves and you have a smooth, glossy marinade, about 30 seconds.
- Add the chicken to the bowl and toss until every piece is well coated with marinade. Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
- Heat a large skillet over medium-high heat and add the neutral oil. Once the pan is hot and shimmering, add the marinated chicken in a single layer without crowding. Let it sear undisturbed for 5 minutes until golden caramelized edges form. If chicken browns too quickly, reduce heat slightly.
- Flip the chicken pieces and cook for another 5 minutes until cooked through and internal temperature reaches 165°F. The chicken should be beautifully browned with sticky, caramelized bits.
- Transfer to a serving plate, sprinkle with toasted sesame seeds and extra green onions, and serve immediately while hot and juicy.
