Easy Chicken Bulgogi

Chicken Bulgogi is regularly made with a zesty marinade which implies gochujang is included. The kinds of this sort of fiery chicken bulgogi are pretty like Pork Bulgogi. In any case, as of late, I was approached to build up a non-hot variant for a customer and in spite of the fact that it took a couple of attempts, it came out so yummy and simple, I needed to impart that to you all here.

 

For this formula, you needn't bother with any new fixings aside from the chicken. This Chicken Bulgogi marinade can absolutely be produced using storeroom things so it would be an incredible formula to have for quite a long time when you are low on new staple things like new garlic, onions, and so on The formula may not seem like a lot yet trust me when I state it comes out absolutely and totally tasty!

 

Here I served the bulgogi with some rice and lovely chrysanthemum tea which is my generally top choice to have with Korean food.

 

 

Ingredients

 

• 1 lb Chicken Thighs (Boneless and Skinless)

Marinade for Chicken

• 2 Tbsp white wine (Chardonnay)
• 3 Tbsp soy sauce (Jin Ganjang)
• 2 Tbsp sugar
• 1 1/2 tsp honey
• 1/4 tsp black pepper
• Vegetable oil
• 2 tsp garlic powder
• 1/4 tsp ginger powder
• 1 fresh green onions (chopped) (optional)

 

 

Instructions

1. Remove excess fat from chicken thighs with scissors or knife. Flatten each piece out as much as you can by cutting/splitting open some of the thickest parts with a knife. Whether you cook thighs or breasts, I like to split things open to have even thickness so that every part cooks evenly and quicker.
2. Add garlic and ginger powder to white wine for it to rehydrate. Like so -
3. Add remaining sauce ingredients of 3 Tbs soy sauce, 2 Tbs wine, 2 Tbs sugar and 1 1/2 tsp honey. Mix well.
4. In a large bowl, add chicken and marinade for at least 2 hrs or overnight.
5. Heat frying pan on medium heat. Drizzle lightly with vegetable oil.
6. Take thighs out of the marinade and cook in the heated pan. Use a splatter screen if you have one cause they will be splatterin'!! Also see how my thigh pieces are all spread out after splitting them up a little bit.
7. Cook each side for about 2-3 minutes AT LEAST (most likely a little longer) until they are thoroughly cooked.
8. Serve with rice and garnish with some fresh chopped green onions.

 

 

source:https://kimchimari.com