Chicken Bulgogi
Equipment
Ingredients
Chicken & Marinade
- 8 oz chicken thigh or breast, cut into pieces
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon Shaoxing wine
- 2 tablespoons brown sugar
Toppings & Garnishes
- steamed greens, optional
- sesame seeds, optional
- scallions, optional
Instructions
- Marinate the chicken with soy sauce, sesame oil, garlic, cooking wine, and brown sugar for 30 minutes.
- Place the chicken in the air fryer, pour some leftover marinade over it, and cook at 375°F (190°C) for 12 minutes, flipping halfway through the cooking time.
- Slice the chicken and serve over a fresh bowl of steamed rice.
- Garnish with sesame seeds, scallions, and serve with steamed greens, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Chicken Bulgogi is the perfect blend of sweet and savory flavors, featuring tender chicken marinated in a rich soy sauce-based mixture. You don’t need to run to the store to buy jarred bulgogi sauce, make it yourself for a healthier sauce (no extra additives!) at a fraction of the cost. Cooked in the air fryer, it develops a delicious, caramelized glaze with minimal effort. Serve it over steamed rice with fresh greens for a quick, satisfying weeknight dinner that’s better than takeout!
An Easy, Air Fryer Chicken Recipe for Any Night
Traditional bulgogi is often made with beef and grilled, but during the work week, who has the time? This chicken bulgogi recipe is a quick and easy alternative that’s just as flavorful. The air fryer keeps things simple while ensuring the chicken stays juicy and tender. Serve it over steamed rice for a comforting meal that comes together in less than an hour.
Why This Chicken Bulgogi Is So Flavorful
The secret to Chicken Bulgogi is the balance of sweet and savory flavors in the marinade. Soy sauce adds umami depth, brown sugar helps caramelize the chicken, and sesame oil gives it that signature nutty aroma. Cooking it in the air fryer locks in the juiciness while creating a beautifully glazed exterior.
I love making my own sauces and I hope you will too. I used to buy jarred bulgogi sauce, but I found that I’d always have some left over. A half-empty jar would just sit in the fridge forever, getting tossed out when it became its own science experiment in the end. By making the sauce, you can adjust the flavors to how you like it. It doesn’t take much time, and you’ll impress your friends!
Airfryer vs. Oven
My airfryer is one of my favorite appliances. Sure, I’ll use the oven when I’m cooking for a crowd, but airfryers can’t be beat for busy weeknight meals. Airfryers heat up quickly and the high heat achieves that yummy caramelization. Using airfryer liners (link) ensures a quick cleanup. If you don’t have an airfryer, feel free to use a conventional over. Place the marinated chicken in a 375°F (190°C) oven and cook for 15 minutes. You may not achieve that caramelization, but you’ll still have a quick and tasty meal.
