Skillet Chicken Bulgogi Recipes
DAK BULGOGI (KOREAN BARBEQUE CHICKEN)
In order to get that single flat steak cut from the chicken thigh, it actually takes some precision and some knife handling skills. But all that peeling, deboning, cutting, and marinating is all worth it. I got the savory sweet flavors that bulgogi marinades are known for but made even better with the tender and juicy thighs that were soaked overnight. Serve this with a bunch of Boston/Bibb lettuce, garnished with scallion strips.
Provided by mykoreaneats
Categories World Cuisine Recipes Asian Korean
Time 6h25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 435 calories, Carbohydrate 9.5 g, Cholesterol 141.4 mg, Fat 25.3 g, Fiber 1 g, Protein 40.5 g, SaturatedFat 6.8 g, Sodium 1939.9 mg, Sugar 5.7 g
CHICKEN BULGUR SKILLET
This recipe was passed on to me by a friend. I've altered it slightly to suit our tastes. We like it with a fresh green salad. -Leann Hilmer, Sylvan Grove, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large cast-iron or other heavy skillet, cook chicken in oil over medium-high heat until meat is no longer pink. Remove and keep warm. In the same skillet, cook and stir the carrots, onion, nuts, caraway seeds and cumin until onion starts to brown, 3-4 minutes. , Stir in bulgur. Gradually add broth; bring to a boil over medium heat. Reduce heat; add the raisins, salt, cinnamon and chicken. Cover and simmer until bulgur is tender, 12-15 minutes.
Nutrition Facts : Calories 412 calories, Fat 8g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 561mg sodium, Carbohydrate 51g carbohydrate (8g sugars, Fiber 12g fiber), Protein 36g protein.
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- Cut the chicken into bite size pieces. (If grilling, prepare it according to your grill type and your preference.)
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