Skillet Chicken Bulgogi
This skillet chicken bulgogi recipe brings bold, caramelized, sweet-savory flavors right to your stovetop in under 30 minutes. The marinade takes just five minutes to put together, and the cooking is done in a single pan.
Equipment
- 12-inch cast iron skillet - or large stainless steel skillet
- Large mixing bowl
- Box grater - for grating pear, onion, and ginger
- Sharp chef's knife
- Cutting board
- Tongs - for turning the chicken
- Measuring spoons
- Measuring cups
- Garlic press - or microplane zester (optional)
Ingredients
- 2 lbs boneless, skinless chicken thighs - 900g
- 1 tablespoon neutral oil - vegetable or avocado oil, for cooking
For the Bulgogi Marinade
- 3 tablespoons soy sauce - or tamari for gluten-free
- 1 tablespoon sesame oil - toasted variety
- 2 tablespoons brown sugar - packed
- 1 tablespoon mirin - Japanese sweet rice wine
- 1/2 Asian pear - or Bosc pear, grated (about 3 tablespoons grated pear)
- 5 cloves garlic - minced (about 1.5 tablespoons)
- 1 teaspoon fresh ginger - grated
- 1/4 small yellow onion - grated or very finely minced
- 1/2 teaspoon black pepper
- 1 tablespoon gochujang - Korean chili paste, optional for heat
For Garnish
- 2 green onions - scallions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Pat chicken thighs completely dry, trim excess fat, and slice into thin 1/4-inch (6mm) uniform pieces.
- Grate the Asian pear, onion, garlic, and ginger. Combine with soy sauce, sesame oil, brown sugar, mirin, black pepper, and gochujang (if using) in a large bowl with the chicken.
- Mix thoroughly until evenly coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours. Bring to room temperature 10 minutes before cooking.
- Preheat a 12-inch cast iron or stainless steel skillet over medium-high heat for 2 minutes. Add the oil and swirl to coat.
- Add chicken pieces in a single layer without crowding. Cook undisturbed for 2-3 minutes until golden-brown and charred on the edges. Flip and cook for another 2-3 minutes until internal temperature reaches 165°F (74°C).
- If cooking in batches, return all chicken to the pan and toss for 1 minute over medium heat to coat in the caramelized glaze.
- Transfer to a serving plate and garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice or in lettuce wraps.
Notes
- Pat chicken dry: This is essential for proper searing. Wet chicken will steam instead of caramelize.
- Use chicken thighs over breasts: Thighs stay juicy and absorb the marinade more deeply. If using breasts, slice very thinly and reduce cook time to 1-2 minutes per side.
- Grate, don't chop: Grating the pear, onion, and ginger releases their juices, which tenderize the meat and distribute flavor evenly.
- Get the pan hot: A properly heated skillet is crucial. Give it a full 2 minutes over medium-high heat before adding oil.
- Cook in batches: Overcrowding the pan prevents caramelization. Give each piece space to brown properly.
- Watch the sauce: Sugars in the marinade can burn quickly. Reduce heat slightly if the sauce darkens too fast toward the end.
- Substitute for Asian pear: Use a ripe Bosc pear, half a grated kiwi, or 3 tablespoons of unsweetened apple juice if pear isn't available.
- Make it spicier: Add 1-2 tablespoons of gochujang and a teaspoon of gochugaru (Korean red pepper flakes) for a fiery version.
- Storage: Store cooked chicken in an airtight container in the fridge for up to 4 days. Freeze for up to 1 month. Reheat in a skillet with a splash of water.
- Meal prep: Combine raw chicken and marinade in a freezer bag and freeze for up to one month. Thaw overnight in the refrigerator before cooking.