Chicken Bulgogi (Korean Food) Recipe

INGREDIENTS:

• 1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, trimmed of fat
• 3 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 1 tablespoon rice wine or 1 tablespoon mirin
• 1 tablespoon garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon sesame oil
• 1/4 teaspoon black pepper
• 1 teaspoon sesame seeds 

 

 HOW TO COOK CHICKEN BULGOGI:

• Cut the chicken into 2 inch x 1 inch pieces.
• In a bowl, mix all of the ingredients together except for the chicken until the sugar has dissolved. Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the refrigerator.
• Preheat a skillet over medium-high heat. Add the chicken pieces, reserving the marinade. Cook until slightly browned and cooked through, about 2 minutes per side.
• The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade 1 tablespoon at a time when the pan gets dry. If needed, reduce the heat to avoid burning.
• Remove from the heat and serve immediately. 
   
  ***Options for serving include lettuce wraps with a dollop of ssamjang (spicy wrapping sauce) or doenjang (soybean paste), your choice of salad or as a side dish along with a bowl of rice.***
  
  
  *** for 2 serving***

Posted by Ahmad F.U

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