Dak Bulgogi Korean Chicken Bulgogi Recipes

Steps:

• 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.

Steps:

• Make the spicy slaw: Stir the vinegar, sugar, sambal oelek and salt together in a large bowl until the sugar is dissolved. Add the red cabbage, mix well, cover and refrigerate for at least 3 hours or (preferably) overnight.
• Marinate the chicken: Whisk together the soy sauce, sugar, gochujang, ginger and sesame oil in a large bowl. Add the chicken strips and mix thoroughly. Cover the bowl and marinate for at least 1 hour or (preferably) overnight.
• Make the sriracha aioli: Mix the mayonnaise and sriracha until combined. Taste for spiciness and add more sriracha if needed.
• Heat the vegetable oil in a skillet over high heat, add the chicken and saute, stirring occasionally, until cooked through, 7 to 8 minutes.
• Warm the tortillas in a griddle or wrapped in damp paper towels in the microwave. Place the warmed tortillas on plates (double them if using store-bought tortillas). Divide the sauteed chicken among the tortillas, top with sriracha aioli, and then some slaw.

Steps:

• Peel skin from chicken thighs and trim off excess fat. Cut each into single flat 'steak,' working around the bone. Save any smaller pieces for cooking as well. Rinse thighs under cold water, removing any film. Place in a large bowl.
• Pulse soy sauce, apple, sugar, garlic, sesame oil, gochugaru, and ginger together in a food processor until marinade is smooth.
• Pour marinade into the bowl with the chicken and stir to coat. Pierce the chicken with a skewer for extra absorption, if desired. Cover with plastic wrap and refrigerate, 6 to 12 hours.
• Heat a skillet over medium heat. Remove chicken from the marinade and add to the skillet. Cook and stir until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Transfer thighs to a serving plate and garnish with sesame seeds.

Steps:

• Rinse chicken pieces. Trim off excess fat. Cut each of the chicken pieces into small sizes (about 2-inch long and 1-inch wide). Mix the marinade ingredients in a bowl 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 cooked through and slightly caramelized, about 2 minutes each side. (The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade by tablespoon when the pan gets dry. You can slightly reduce the heat to avoid burning, if needed.)