I always get excited to go to a Korean BBQ restaurant but lately I've been making Chicken Bulgogi (Korean BBQ Chicken) at home instead. Why? Because this dish is so easy to make and can be whipped up in about 20 mins, which makes it the perfect weeknight dinner!
What Is Chicken Bulgogi?
Bulgogi traditionally refers to thinly sliced, marinated meat that’s grilled or stir-fried in Korean cooking. While classic versions often use beef, chicken bulgogi is a delicious twist made with juicy chicken thighs in a sweet and savory soy-based marinade.
This Korean bbq chicken gets its signature flavor from soy sauce, mirin, brown sugar, garlic, ginger, and sesame oil. It’s quick to cook, super flavorful, and perfect for easy weeknight dinners (the best combo!)
Why You’ll Love This Chicken Bulgogi
- Quick and Easy: A short 10-minute marinade and a fast stovetop cook time make this dish perfect for busy nights.
- Sweet and Savory Perfection: The brown sugar caramelizes beautifully, giving you those sticky, golden edges.
- Better Than Takeout: You control the ingredients and flavor which makes this dish definitely better than takeout!
Equipment You’ll Need
- Large mixing bowl
- Large skillet
- Tongs or spatula
Ingredients
- Boneless, Skinless Chicken Thighs: Juicy and flavorful, perfect for absorbing the bulgogi marinade.
- Yellow Onion: Adds natural sweetness and depth as it cooks down.
- Soy Sauce
- Brown Sugar
- Mirin: Adds mild sweetness and subtle tang to balance the marinade.
- Garlic
- Fresh Ginger
- Sesame Oil: Brings a nutty, signature Korean flavor to the dish
- Salt
- Freshly Ground Black Pepper
- Avocado Oil
- Sesame Seeds
- Green Onions
Customizations
- Use Chicken Breast: Swap thighs for breast if preferred, but be careful not to overcook since it’s leaner.
- Make It Spicy: Add 1–2 teaspoons of gochujang (Korean chili paste) and/or a pinch of red pepper flakes to the marinade.
- Grill Instead: Thread onto skewers and grill for a smoky, authentic Korean bbq chicken flavor.
How to Make Chicken Bulgogi (Korean BBQ Chicken)
Prep the Chicken
Cut the chicken thighs into 1-inch pieces and set aside.
Marinate
In a large bowl, combine the chicken, sliced onion, soy sauce, brown sugar, mirin, garlic, ginger, sesame oil, salt, and black pepper.
Mix well so everything is evenly coated. Let it marinate for about 10 minutes.
Cook
Heat avocado oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer.
Cook for 4–6 minutes, flipping halfway through and stirring occasionally, until caramelized and fully cooked.
Garnish and Serve
Remove from heat and sprinkle with sesame seeds and chopped green onions. Serve hot with steamed rice and your favorite vegetables.
Storage
Store leftover chicken bulgogi in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave until warmed through. It also freezes well for up to 2 months.
Tips to Make the Perfect Chicken Bulgogi
- Don’t Overcrowd the Pan: Cook in batches if needed so the chicken caramelizes instead of steaming.
- High Heat Is Key: That golden, sticky exterior comes from proper searing.
Frequently Asked Questions (FAQs)
Can I use chicken breast?
Yes, you can use chicken breast for chicken bulgogi. Just slice it thinly and watch the cook time closely since it can dry out faster than thighs.
How long should I marinate chicken bulgogi?
Even 10 minutes adds great flavor, but if you have time, marinating for 30 minutes up to overnight adds a lot more flavor.
Can I make this chicken bulgogi ahead of time?
Absolutely. You can marinate the chicken up to 24 hours in advance and cook it when ready.
You can also freeze the uncooked chicken in the marinade then defrost and cook when you are ready.
Is chicken bulgogi spicy?
This version is not spicy. If you’d like heat, add gochujang or red pepper flakes to the marinade.
What should I serve with chicken bulgogi?
Steamed rice, lettuce wraps, kimchi, and stir-fried vegetables all work well with this dish.
Related Recipes You’ll Love
- Vietnamese Lemongrass Chicken
- Teriyaki Chicken
- Poached Chicken with Soy Chili Oil
- Coconut Lime Chicken
- Coconut Curry Chicken
Chicken Bulgogi (Korean BBQ Chicken)
Equipment
Ingredients
Chicken Bulgogi
- 1.5 pounds chicken thighs boneless and skinless
- ½ yellow onion thinly sliced
- 3 tablespoon soy sauce
- 2 tablespoon brown sugar
- 1 tablespoon mirin
- 3 cloves garlic minced
- 2 teaspoon minced ginger
- 2 teaspoon sesame oil
- ¼ teaspoon salt
- Freshly ground black pepper
- 1 tablespoon avocado oil
Garnishes
- sesame seeds
- chopped green onions
Instructions
- Cut the chicken thighs into 1-inch pieces and set aside.1.5 pounds chicken thighs
- In a large bowl, combine the chicken pieces, sliced onion, soy sauce, brown sugar, mirin, garlic, ginger, sesame oil, salt, and black pepper. Mix well to coat evenly, then marinate for 10 mins.½ yellow onion, 3 tablespoon soy sauce, 2 tablespoon brown sugar, 1 tablespoon mirin, 3 cloves garlic, 2 teaspoon minced ginger, 2 teaspoon sesame oil, ¼ teaspoon salt, Freshly ground black pepper
- Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 4-6 minutes, flipping halfway through and stirring occasionally, until caramelized and cooked through.1 tablespoon avocado oil
- Remove from heat and garnish with sesame seeds and chopped green onions.sesame seeds, chopped green onions
- Serve hot with steamed rice and your favorite vegetables.
Aida Bermudez says
Tasty and quick to prepare.
Trish says
Delicious
Sean says
Made it..delicious!!
Herman says
So glad you liked this recipe!