Chicken Bulgogi Recipe
Equipment
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Air Fryer or frying pan
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Mixing Bowls
Ingredients
Chicken Bulgogi
- 16 oz. chicken thighs
- 1 tbsp gochujang
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp brown sugar
- 1 tsp sesame oil
- ¼ tsp white pepper
Optional Garnishes
- Steamed rice
- Sesame seeds
- Scallions
- Fried egg
Instructions
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Combine chicken thighs with gochujang, dark soy sauce, light soy sauce, minced garlic, grated ginger, brown sugar, sesame oil, and white pepper in a bowl. Mix until the chicken is evenly coated and marinate at least 15 minutes.
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Lightly oil your air fryer basket and arrange the chicken in a single layer. Cook at 350°F (175°C) for about 10 minutes, until cooked through and slightly caramelized. Alternatively, cook the chicken in a skillet over medium heat until done.
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Transfer the chicken to a plate and let it rest for a few minutes, then slice into thin strips.
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Serve over steamed rice and garnish with sesame seeds, sliced scallions, and a fried egg if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Introduction
This Chicken Bulgogi recipe adapts beautifully to modern kitchens, especially when using an air fryer. The air fryer recreates the grilled, caramelized edges you expect from bulgogi without the mess of an outdoor grill. Using boneless chicken thighs instead of thinly sliced beef keeps the dish accessible—thighs stay juicy, absorb the marinade well, and caramelize nicely. It’s a reliable weeknight recipe I return to often.
Why This Chicken Bulgogi Recipe Is So Great For Weeknight Meals
This version works well on weeknights because the marinade does most of the flavor work and the air fryer cooks the chicken quickly with minimal supervision. The recipe is forgiving: measurements don’t have to be exact, and it adapts easily—serve it over rice, tuck it into a wrap, or pile it into lettuce leaves. It’s flexible, fast, and reliable for busy evenings.
What Makes This Chicken Bulgogi Recipe Stand Out
Many bulgogi recipes call for blended fruit like pear or apple and onions, but this recipe achieves similar depth using simple aromatics—garlic and ginger—paired with gochujang, soy sauces, and brown sugar. That approach removes the extra prep while preserving the sweet-savory balance and umami character. Choosing chicken thighs over breast enhances caramelization and yield a richer, more authentic mouthfeel.
Chicken Bulgogi Recipe Ingredients
Boneless skinless chicken thighs – They stay juicy, soak up the marinade, and caramelize well.
Soy sauces – Provide saltiness and color; a mix of dark and light soy balances depth and seasoning.
Gochujang – Adds heat and rich umami.
Brown sugar – Balances salt and helps form a caramelized exterior.
Garlic, ginger, and sesame oil – Build an aromatic base that complements the marinade.
Optional rice – A simple base that soaks up sauce and completes the meal.
How to Make Chicken Bulgogi
Place chicken thighs in a bowl and combine with gochujang, dark soy sauce, light soy sauce, minced garlic, grated ginger, brown sugar, sesame oil, and white pepper. Mix well and marinate for at least 15 minutes.
Lightly spray or brush the air fryer basket with oil and lay the chicken in a single layer. Cook at 350°F (175°C) for about 10 minutes, until the chicken is cooked through and edges are caramelized. If you prefer, pan-fry over medium heat until cooked through, turning once.
Remove the chicken and let it rest briefly, then slice into thin strips.
Serve over steamed rice and finish with sesame seeds, sliced scallions, and an optional fried egg for richness.
What to Serve with Chicken Bulgogi
Chicken bulgogi is delicious on its own, but these sides pair especially well:
- Steamed white rice. The traditional base that soaks up sauce.
- Pickled vegetables. Kimchi or quick-pickled cucumbers add acidity and crunch.
- Lettuce wraps. For a low-carb option, wrap the chicken in lettuce with ssamjang or other condiments.
- Fried egg. A runny yolk adds richness and silkiness to each bite.
How to Store Chicken Bulgogi
Store cooked bulgogi in an airtight container in the refrigerator for up to 4 days. If you want to prep ahead, marinate raw chicken and freeze it in an airtight container or freezer bag for up to one month; thaw before cooking according to the instructions.
Chicken Bulgogi Substitutions
This recipe is flexible. A few simple substitutions:
- Chicken breast. Leaner but cooks faster; check for doneness to avoid drying—start with about 8 minutes in the air fryer and adjust as needed.
- Honey. Use honey instead of brown sugar for sweetness and caramelization with a subtle floral note.
- Vegetables. The same marinade works on vegetables like onions, eggplant, asparagus, or bell peppers for a vegetarian option.
What to Make Next
If you want more Korean flavors, try Korean BBQ Beef. For richer dishes, consider Soy Braised Pork Belly. If you’re craving noodles, try Garlic Beef Noodles.