Dak Bulgogi (Korean Spicy Chicken)
Dak Bulgogi (Korean Spicy Chicken)
Ingredients
For the Dak Bulgogi
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 yellow onion, thinly sliced
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 1/2 lemon, juiced
- 2 tablespoons brown sugar, packed
- 1 tablespoon honey
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 1 tablespoon sesame seeds, plus more for garnish
- 2 green onions, chopped, for garnish
- 1 tablespoon vegetable oil, for cooking
For Serving
- 1 1/2 cups uncooked white rice
- 2 1/4 cups water
Instructions
- 1
Begin by preparing the rice. Rinse the uncooked white rice under cold water until the water runs clear. Add the rinsed rice and water to a rice cooker. Follow your rice cooker's specific instructions for cooking, then press 'start'.
⏱️ 5 min
- 2
While the rice cooks, prepare the chicken marinade. In a large mixing bowl, combine the cut chicken thighs, thinly sliced yellow onion, grated fresh ginger, and minced garlic.
⏱️ 5 min - 3
Add the soy sauce, fresh lemon juice, packed brown sugar, honey, mirin, sesame oil, black pepper, and 1 tablespoon of sesame seeds to the bowl with the chicken and aromatics.
⏱️ 3 min
- 4
Using your hands or a spoon, thoroughly mix all the ingredients until the chicken is evenly coated with the marinade. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 7 min
- 5
When ready to cook, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken and onions, spreading them in a single layer if possible. Cook, stirring occasionally, for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened and reduced to a glossy coating.
⏱️ 20 min
- 6
Alternatively, if using skin-on chicken thighs, you can air fry them. Preheat your air fryer to 375°F. Place the marinated chicken thighs in a single layer in the air fryer basket. Cook for 18-22 minutes, flipping halfway through, until the chicken is cooked through and the skin is crispy. (Note: This method may not produce as much sauce as pan-frying).
⏱️ 22 min•🌡️ 375
- 7
Once the chicken is cooked and the rice is ready, serve the Dak Bulgogi immediately over the hot rice. Garnish generously with chopped green onions and additional sesame seeds.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dak Bulgogi (Korean Spicy Chicken)
For the Dak Bulgogi
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 yellow onion, thinly sliced
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 1/2 lemon, juiced
- 2 tablespoons brown sugar, packed
- 1 tablespoon honey
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 1 tablespoon sesame seeds, plus more for garnish
- 2 green onions, chopped, for garnish
- 1 tablespoon vegetable oil, for cooking
For Serving
- 1 1/2 cups uncooked white rice
- 2 1/4 cups water
Instructions
- 1
Begin by preparing the rice. Rinse the uncooked white rice under cold water until the water runs clear. Add the rinsed rice and water to a rice cooker. Follow your rice cooker's specific instructions for cooking, then press 'start'.
⏱️ 5 min - 2
While the rice cooks, prepare the chicken marinade. In a large mixing bowl, combine the cut chicken thighs, thinly sliced yellow onion, grated fresh ginger, and minced garlic.
⏱️ 5 min - 3
Add the soy sauce, fresh lemon juice, packed brown sugar, honey, mirin, sesame oil, black pepper, and 1 tablespoon of sesame seeds to the bowl with the chicken and aromatics.
⏱️ 3 min - 4
Using your hands or a spoon, thoroughly mix all the ingredients until the chicken is evenly coated with the marinade. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 7 min - 5
When ready to cook, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken and onions, spreading them in a single layer if possible. Cook, stirring occasionally, for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened and reduced to a glossy coating.
⏱️ 20 min - 6
Alternatively, if using skin-on chicken thighs, you can air fry them. Preheat your air fryer to 375°F. Place the marinated chicken thighs in a single layer in the air fryer basket. Cook for 18-22 minutes, flipping halfway through, until the chicken is cooked through and the skin is crispy. (Note: This method may not produce as much sauce as pan-frying).
⏱️ 22 min•🌡️ 375 - 7
Once the chicken is cooked and the rice is ready, serve the Dak Bulgogi immediately over the hot rice. Garnish generously with chopped green onions and additional sesame seeds.
⏱️ 2 min