Spicy Chicken Bulgogi Recipe

Slice and Prepare Chicken

Trim excess fat from the chicken thighs and slice them into thin strips about 1/4" thick and 2" long for quick, even cooking. Pat the pieces dry with paper towels.

Make the Marinade

In a large mixing bowl combine gochujang (3 tbs), soy sauce (3 tbs), mirin (1 tbs), sesame oil (1 tsp), sugar (1 tbs), honey (1 tsp), grated ginger (1 tsp), minced garlic (2 cloves), gochugaru (1 tsp), black pepper (1 tsp) and kosher salt (1/2 tsp). Whisk until smooth and the sugar is mostly dissolved.

Marinate

Add the sliced chicken to the marinade and mix thoroughly so each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes, preferably 2–4 hours. For best flavor, marinate up to 8 hours but no more than 12 to avoid texture changes from the salt and acids.

While the chicken marinates, thinly slice 1/2 cup yellow onion, julienne 1/2 cup carrot, cut 4 scallions into 1.5" pieces, and thinly slice the optional red chili. Keep vegetables ready in a bowl so they're available during cooking.

Preheat Pan

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat.

Sear Chicken

Remove the chicken from the marinade with tongs or a slotted spoon, letting excess marinade drip back into the bowl. Increase heat to high and add the chicken in a single layer (work in two batches if needed to avoid overcrowding). Let the pieces sear undisturbed for 1–2 minutes to develop color, then stir and spread to cook evenly. Total cook time for thin strips is about 4–6 minutes until cooked through and caramelized in places.

Add Vegetables & Finish Cooking

When chicken is about 70% done (after about 3 minutes), push it to one side of the pan and add the sliced onion and carrot. Stir-fry together for 1–2 minutes until the onion softens and becomes translucent. Add the scallions and sliced red chili and cook another 30–45 seconds. If the pan becomes too dry or the marinade is sticking, add a splash (1–2 tbs) of water to deglaze and loosen the sauce.

Taste and adjust seasoning: add up to 1/4 tsp more salt or 1/2 tsp sugar if needed to balance heat and saltiness. Remove pan from heat and drizzle 1/2 teaspoon sesame oil over the cooked bulgogi. Toss to combine.

Transfer to a serving plate. Sprinkle with 1 teaspoon toasted sesame seeds. Serve hot over 2 cups cooked short-grain rice and/or with 8 lettuce leaves for wraps.