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.
Table of Contents
- Chicken Bulgogi Recipe
- Quick and Juicy Air Fryer Chicken Bulgogi
- An Easy, Air Fryer Chicken Recipe For Any Night
- Ingredients for Chicken Bulgogi
- How to Make Chicken Bulgogi in the Air Fryer
- Step-by-Step Breakdown
- Why This Chicken Bulgogi Is So Flavorful
- Why I Stopped Buying Store-Bought Bulgogi Sauce
- Air Fryer vs. Oven: Which Works Best?
- Frequently Asked Questions
- More Recipes to Try Next
Quick and Juicy Air Fryer Chicken Bulgogi
This Chicken Bulgogi is one of my favorite weeknight staples, it’s sweet, savory, and loaded with bold Korean flavor. The chicken is marinated in a rich soy-based sauce that caramelizes beautifully in the air fryer, making every bite juicy and packed with flavor. You don’t need any store-bought bulgogi sauce for this one, it’s easy to make your own with pantry staples, and way better than anything from a jar. I serve it over rice with steamed greens for a simple dinner that’s always a hit.
An Easy, Air Fryer Chicken Recipe For Any Night
Traditional bulgogi is usually grilled beef, but this chicken version is perfect for busy nights. I toss everything in a quick marinade and let the air fryer do the work. You get all the flavor without the hassle. Plus, cleanup is a breeze, especially if you use an air fryer liner. The chicken comes out tender with just the right amount of caramelization, and it’s ready in under 30 minutes. No grill required.
Ingredients for Chicken Bulgogi
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)
How to Make Chicken Bulgogi in the Air Fryer
Step-by-Step Breakdown
Marinate the chicken in a bowl with soy sauce, sesame oil, minced garlic, Shaoxing wine, and brown sugar. Let it sit for 30 minutes to soak in all the flavor.
Preheat your air fryer to 375°F (190°C). Add the marinated chicken into the basket and pour a bit of the remaining marinade over top.
Air fry for 12 minutes, flipping the pieces halfway through so they cook evenly and develop a nice glaze.
Once done, slice the chicken and serve over hot rice. Garnish with sesame seeds, scallions, and steamed greens if you’d like a veggie boost.
Why This Chicken Bulgogi Is So Flavorful
The marinade is the heart of this dish, a sweet, salty, garlicky mixture that turns into a glossy glaze in the air fryer. The soy sauce adds depth, brown sugar helps it caramelize, and sesame oil gives it that signature nutty richness. It tastes like you spent hours making it, but it’s shockingly easy. I also love that I can adjust the sweetness or saltiness depending on what I’m in the mood for.
Why I Stopped Buying Store-Bought Bulgogi Sauce
I used to buy bottled bulgogi sauce, but I’d always end up throwing it away half-used. Now I just mix it fresh whenever I need it. It’s cheaper, healthier, and honestly tastes better. Plus, I don’t have to wonder how long that jar’s been sitting in the fridge. Making your own sauce means you can tweak the flavor exactly how you like it, more garlic, less sugar, a splash of spice, it’s completely customizable.
Air Fryer vs. Oven: Which Works Best?
For small-batch cooking, the air fryer wins every time. It heats up fast and gives the chicken a beautifully caramelized edge. If you’re feeding a crowd or don’t have an air fryer, the oven works too. Just pop the marinated chicken onto a tray and roast at 375°F (190°C) for 15 minutes. It won’t get quite as crispy, but the flavor is still great. Either way, this dish is a win.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, absolutely. Chicken breast works great in this recipe, just keep an eye on the cook time to avoid drying it out. Thighs will be juicier, but both work.
What is Shaoxing wine and can I substitute it?
Shaoxing wine is a fermented rice wine that adds depth and slight sweetness. If you don’t have it, try using dry sherry or mirin. You can also skip it entirely and still get great flavor.
Do I need to flip the chicken in the air fryer?
Yes! Flipping halfway through helps the chicken cook evenly and ensures both sides get that golden glaze.
How long can I marinate the chicken?
30 minutes is enough, but you can marinate it for up to 24 hours in the fridge. The longer it sits, the more flavorful it gets.
Can I freeze leftovers?
Definitely. Let the chicken cool, then store in an airtight container. Reheat in the air fryer or microwave until warmed through.
More Recipes to Try Next
If you liked this recipe, here are a few more I think you’ll love:
• Try my Miso Glazed Chicken for another quick and flavorful dinner
• Want more air fryer ideas? Check out my Char Siu Chicken
• For something spicy and creamy, make my Creamy Kimchi Noodles
