Korean Boneless Mini Recipe
Make Korean Boneless Mini Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Marinade
For the Chicken
For Serving
Method
Marinade Preparation
- 1
Mix the Marinade
In a large bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, gochujang, and rice vinegar. Whisk until the brown sugar is dissolved and the mixture is well combined.
Chicken Preparation
- 2
Marinate the Chicken
Add the boneless chicken thighs to the marinade, ensuring all pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
- 3
Cook the Chicken
Heat vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook the chicken thighs for about 5-7 minutes on each side, or until they are cooked through and golden brown.
- 4
Glaze the Chicken
Once the chicken is cooked, pour the reserved marinade into the skillet. Bring it to a simmer and cook for 2-3 minutes until it thickens slightly, creating a glaze for the chicken.
- 5
Garnish
Remove the chicken from the skillet and let it rest for a few minutes. Slice the chicken into bite-sized pieces and sprinkle with chopped green onions and sesame seeds.
Serving
- 6
Plate the Dish
Serve the sliced chicken over a bed of cooked rice and add a side of kimchi. Enjoy your Korean Boneless MINI!
