Chicken Bulgogi Recipe

Sliced chicken bulgogi arranged over steamed white rice, coated in a caramelized glaze and topped with sesame seeds and scallions for a classic Korean-style bowl.

This Chicken Bulgogi is salty, sweet, and the perfect amount of umami and is perfect for meal prep or those busy weeknights.

Prep Time15

Cook Time10

Total Time25

Course: Comfort Food, Dinner, Lunch, Main Course, Meal Prep

Cuisine: Asian, Fusion, Korean

Keyword: 30 Minute Dinner, After Work Chicken Recipe, Air Fryer, Asian Chicken Recipe, Asian Recipes, Chicken, Chicken Bulgogi, Chicken Recipe, Easy Asian Recipe, Easy Chicken Bulgogi, Easy Weeknight Dinner, Healthy Asian Recipes, Quick Recipe

Servings: servings

Equipment

Air Fryer or frying pan
Mixing Bowls

Ingredients

Chicken Bulgogi

16 oz. chicken thighs
1 tbsp gochujang
1 tbsp dark soy sauce
2 tbsp light soy sauce
3 cloves garlic minced
1 tbsp grated ginger
2 tbsp brown sugar
1 tsp sesame oil
¼ tsp white pepper

Optional Garnishes

Steamed rice
Sesame seeds
Scallions
Fried egg

Instructions

Place your chicken thighs in a bowl and marinate with gochujang, dark soy sauce, light soy sauce, garlic, ginger, brown sugar, sesame oil, and white pepper for at least 15 minutes.
Spray your air fryer with oil and place the chicken inside. Cook at 350°F (175°C) for about 10 minutes, or until cooked through and slightly caramelized. Alternatively, you can cook the chicken in a pan over medium heat until fully cooked.
Remove the chicken and let it rest briefly before slicing into thin strips.
Serve over a fresh bowl of rice and optionally garnish with sesame seeds, scallions, and a fried egg.

Video

Nutrition

Serving: 1 serving | Calories: 590kcal | Carbohydrates: 21g | Protein: 41g | Fat: 37g