Spicy and Sweet Stir-fried Chicken Bulgogi
Easy and Delicious Chicken Bulgogi Recipe for Beginners
Craving bulgogi but only have chicken in the fridge? Don’t worry! You can make a fantastic chicken bulgogi using just chicken. Different from jjimdak (braised chicken), chicken bulgogi cooks quickly and is incredibly versatile, making it a great side dish for rice, a perfect appetizer, or a delightful addition to housewarming parties. Try this super simple recipe where you just marinate and stir-fry for a delicious meal!
Main Ingredients- 350g boneless, skinless chicken thighs
- 1 medium onion
- 1 large green onion (scallion)
- 1/3 medium carrot
- 2 servings glass noodles (approx. 100g)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 200ml milk (for tenderizing and removing odor)
Marinade/Sauce- 6 tablespoons soy sauce (regular or ‘jin’ soy sauce)
- 3.5 tablespoons sugar
- 1 tablespoon minced garlic
- 1.5 tablespoons cooking wine (like mirin or cheongju)
- 1 tablespoon oyster sauce
- 6 tablespoons soy sauce (regular or ‘jin’ soy sauce)
- 3.5 tablespoons sugar
- 1 tablespoon minced garlic
- 1.5 tablespoons cooking wine (like mirin or cheongju)
- 1 tablespoon oyster sauce
Cooking Instructions
Step 1
Cut the chicken thighs into bite-sized pieces, slightly larger than bite-sized. To effectively remove any gamey smell, soak the chicken in 200ml of milk for 30 minutes. This process also helps to tenderize the chicken.
Step 2
If using dried glass noodles, soak them in cold water for at least 30 minutes until fully rehydrated. Soaked noodles absorb the sauce better and become delightfully chewy when cooked.
Step 3
While the chicken and noodles are soaking, prepare the vegetables. Slice the onion thickly into strips. Slicing them thicker prevents them from becoming too soft and mushy during stir-frying, preserving a pleasant texture.
Step 4
Cut the green onion into large pieces, about 3-4 cm long. You can cut them diagonally or straight. Larger pieces maintain their shape better when cooked and release more sweetness.
Step 5
Slice the carrot thinly, about 0.5 cm thick, or julienne it to match the onion’s thickness. Thinly sliced carrots will cook more evenly and quickly.
Step 6
After 30 minutes, drain the chicken from the milk and rinse it thoroughly under cold running water. This step removes any remaining milk residue and impurities, ensuring a clean flavor.
Step 7
Pat the chicken dry completely with paper towels. Removing excess moisture is crucial to prevent oil splattering during cooking and to allow the marinade to penetrate the meat effectively.
Step 8
If your initial chicken pieces are too large, trim them down to a size that is slightly larger than a typical bite-sized piece (about 3-4 cm). Uniformity in size helps the chicken cook evenly.
Step 9
Season the dried chicken pieces with 1 teaspoon of salt and 1 teaspoon of black pepper. Gently massage the seasoning into the chicken and let it marinate for 10 minutes. This initial seasoning enhances the overall flavor.
Step 10
After 10 minutes, add 1 tablespoon of minced garlic to the chicken and mix well. Ensure the garlic is evenly distributed to infuse its aroma.
Step 11
Next, add 3.5 tablespoons of sugar and mix thoroughly. The sugar will help caramelize and add a delightful sweetness and glaze to the chicken.
Step 12
Add 1 tablespoon of oyster sauce for an extra layer of umami and depth of flavor. Oyster sauce is a fantastic enhancer for savory dishes!
Step 13
Finally, pour in 6 tablespoons of soy sauce and mix everything well to ensure the chicken is evenly coated. If it seems a bit dry, you can add a touch more soy sauce.
Step 14
Cover the marinated chicken with plastic wrap or a lid and let it rest in the refrigerator for 20 minutes. This resting period allows the flavors to meld and penetrate the chicken deeply.
Step 15
After 20 minutes, heat a dry pan over high heat. Add the marinated chicken and stir-fry. It’s best to make the initial seasoning slightly saltier than you prefer, as the vegetables will release moisture and dilute the sauce later.
Step 16
When the chicken is about 80% cooked, add 1.5 tablespoons of cooking wine. This helps to further eliminate any remaining odors and adds a subtle aroma.
Step 17
As the chicken nears completion, add the rehydrated glass noodles and stir-fry them together with the chicken. The noodles will soak up the delicious sauce. Stir occasionally to prevent them from sticking to the pan.
Step 18
When the noodles are almost cooked through and translucent, add the sliced onion and carrot. Continue to stir-fry over high heat, ensuring the vegetables are cooked but still have a slight bite.
Step 19
Once the onions become translucent and slightly softened, add the large pieces of green onion. Stir-fry for another minute or two until the green onions are just tender to your liking. Taste the dish and adjust the seasoning: add a little more sugar or corn syrup if it’s too salty, or add soy sauce or salt if it’s too sweet.
Step 20
Your delicious Chicken Bulgogi is ready! Enjoy it served over hot rice or wrapped in fresh lettuce leaves.
