Chicken Bulgogi: A Flavor-Packed Korean Barbecue Classic

If you love bold, savory-sweet flavors with a hint of smokiness, Chicken Bulgogi is a must-try dish! Traditionally made with beef, bulgogi has been a staple in Korean cuisine for centuries. However, using chicken makes it a lighter, juicier, and more affordable alternative while still delivering that signature mouthwatering taste.

This easy Chicken Bulgogi recipe features tender, marinated chicken thighs infused with the perfect balance of soy sauce, brown sugar, garlic, ginger, and sesame oil. The secret ingredient? Korean pear (or kiwi), which helps break down the meat fibers for an incredibly juicy texture. Whether grilled, pan-seared, or air-fried, this dish is bound to impress with minimal effort.

Perfect for weeknight dinners, meal prep, or BBQ parties, this Chicken Bulgogi recipe is quick, versatile, and can be customized to suit different spice levels and dietary preferences.

Why You’ll Love This Chicken Bulgogi Recipe

• Fast & Easy – Prep in just 10 minutes (plus marinating time), then cook in under 20 minutes.

• Juicy & Tender – Korean pear or kiwi naturally tenderizes the chicken.

• Flexible Cooking Methods – Use an air fryer, skillet, or grill.

• Meal-Prep Friendly – Make ahead and reheat effortlessly.

• Customizable – Adjust spice levels, swap proteins, or make it gluten-free.

Ingredients for Chicken Bulgogi

For the Chicken:

• 8 boneless, skinless chicken thighs

For the Marinade:

• ¼ Korean pear (or substitute with kiwi) – helps tenderize the meat

• 1 stalk green onion – adds depth to the flavor

• 3 tbsp soy sauce (or tamari for gluten-free)

• 2 tbsp brown sugar – balances the savory flavors

• 1 tbsp mirin (or substitute with rice vinegar) – adds a slight tang

• 1 tbsp sesame oil – enhances nuttiness

• 1 tbsp avocado oil (or another neutral oil)

• 1 clove garlic, minced – for aromatic richness

• ½ inch ginger, minced – for warmth and slight spice

• Optional: 1 tbsp gochujang (Korean chili paste) – for heat

Kitchen Equipment Needed

To make Chicken Bulgogi effortlessly, gather these essentials:

• Blender or food processor – for blending the marinade

• Mixing bowl – to marinate the chicken

• Airtight container or ziplock bag – for marinating

• Air fryer, grill, or skillet – for cooking

• Tongs – to flip the chicken

• Meat thermometer – to ensure the chicken reaches 165°F (75°C)

Step-by-Step Instructions

Step 1: Make the Bulgogi Marinade

1. In a blender or food processor, combine the pear (or kiwi), green onion, soy sauce, brown sugar, mirin, sesame oil, avocado oil, garlic, and ginger.

2. Blend until smooth. If you prefer a spicy kick, mix in gochujang.

Step 2: Marinate the Chicken

1. Place the chicken thighs in a bowl or airtight container.

2. Pour the marinade over the chicken, ensuring each piece is fully coated.

3. Cover and refrigerate for at least 1 hour (overnight for best flavor).

Step 3: Cook the Chicken Bulgogi

Air Fryer Method (Recommended for Crispiness)

1. Preheat the air fryer to 385°F (195°C).

2. Place marinated chicken in a single layer in the basket.

3. Cook for 25 minutes, flipping halfway through.

Skillet Method (For a Beautiful Sear)

1. Heat a skillet over medium-high heat.

2. Add a drizzle of oil, then cook the chicken for 7 minutes per side until golden brown.

3. Ensure the internal temperature reaches 165°F (75°C).

Grill Method (For a Smoky BBQ Taste)

1. Preheat the grill on low heat.

2. Grill for 8 minutes per side.

3. Brush with extra marinade while grilling for extra flavor.

Serving Suggestions

Chicken Bulgogi pairs wonderfully with a variety of side dishes. Here are some great serving ideas:

Traditional Korean Pairings:

• Steamed white rice – absorbs the delicious bulgogi sauce.

• Kimchi – adds a spicy, tangy contrast.

• Korean pickled radish (danmuji) – balances the richness of the chicken.

• Lettuce wraps (ssam) – wrap the chicken in lettuce with a bit of rice and ssamjang (Korean dipping sauce).

Modern Twists:

• Serve over noodles like udon or soba for a delicious fusion dish.

• Add to tacos or rice bowls with fresh veggies and a drizzle of sriracha mayo.

• Make a Bulgogi Chicken Sandwich with toasted brioche and slaw.

Storage & Reheating Tips

Refrigeration:

• Store leftovers in an airtight container in the fridge for up to 4 days.

Freezing:

• Freeze uncooked marinated chicken for up to 2 months.

• Cooked chicken can also be frozen, but it may lose some texture.

Reheating:

• Skillet: Heat over medium with a splash of water for moisture.

• Microwave: Cover and reheat in 30-second intervals.

• Air Fryer: Reheat at 350°F (175°C) for 5 minutes to retain crispiness.

Recipe Variations & Substitutions

• Use Chicken Breast: Swap thighs for chicken breasts but reduce cooking time slightly.

• Make It Vegan: Use tofu or oyster mushrooms as a meat alternative.

• Gluten-Free Version: Use tamari instead of soy sauce.

• Extra Spicy: Increase gochujang or add red pepper flakes.

Frequently Asked Questions (FAQ)

1. Can I use store-bought bulgogi marinade?

Yes, but making it fresh enhances the flavors and avoids preservatives.

2. Can I cook Chicken Bulgogi in the oven?

Yes! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway.

3. What if I don’t have Korean pear or kiwi?

Use apple, pineapple juice, or a small amount of grated onion.

4. How do I make this dish less sweet?

Reduce the brown sugar to 1 tbsp or replace it with honey.

5. Can I double the marinade?

Yes! Make extra to drizzle over rice or use as a dipping sauce.

Final Thoughts

Chicken Bulgogi is an easy, flavorful, and incredibly satisfying dish that works for any occasion—weeknight dinners, meal prep, or backyard BBQs. The sweet-savory marinade ensures juicy, tender chicken, and the cooking methods are flexible to suit your kitchen setup.

So why not give it a try? Make it tonight, and let us know how it turned out!