Skillet Chicken Bulgogi: A Quick & Delicious Korean Stir-Fry

Craving the savory, slightly sweet, and undeniably delicious flavors of Korean bulgogi, but short on time? This Skillet Chicken Bulgogi recipe is your answer! Forget marinating for hours; this version delivers incredible taste in under 30 minutes, all cooked in one convenient skillet. It’s perfect for busy weeknights, meal prepping, or anytime you want a flavorful and satisfying meal without the fuss.

This recipe reimagines the classic beef bulgogi using budget-friendly and readily available chicken thighs, ensuring a juicy and tender result. The key to its speed and simplicity lies in the streamlined preparation and the efficient cooking method. We’ll walk you through each step, from preparing the chicken and making the flavorful marinade to stir-frying it to perfection.

## Why You’ll Love This Skillet Chicken Bulgogi

* **Quick & Easy:** Ready in under 30 minutes, perfect for busy weeknights.
* **Flavorful:** Captures the authentic taste of bulgogi with a simple yet delicious marinade.
* **One-Pan Wonder:** Minimizes cleanup with everything cooked in one skillet.
* **Budget-Friendly:** Uses affordable chicken thighs.
* **Versatile:** Serve it over rice, noodles, in lettuce wraps, or as a filling for tacos.
* **Customizable:** Easily adjust the spice level to your preference.

## Ingredients You’ll Need

* **Chicken Thighs:** 1.5 lbs, boneless, skinless, thinly sliced.
* **Soy Sauce:** 1/4 cup, provides the savory umami base.
* **Brown Sugar:** 2 tablespoons, adds sweetness and helps caramelize the chicken.
* **Sesame Oil:** 1 tablespoon, contributes a nutty aroma and flavor.
* **Garlic:** 4 cloves, minced, essential for the pungent garlic flavor.
* **Ginger:** 1 tablespoon, minced, adds a warm and spicy note.
* **Rice Vinegar:** 1 tablespoon, balances the sweetness and adds a tangy touch.
* **Gochujang:** 1 teaspoon (or more to taste), Korean chili paste for a spicy kick. (Adjust amount based on your spice preference)
* **Ground Black Pepper:** 1/4 teaspoon, for a subtle spice note.
* **Yellow Onion:** 1/2 medium, thinly sliced, adds sweetness and texture.
* **Green Onions:** 2, thinly sliced, for garnish and fresh flavor.
* **Sesame Seeds:** 1 tablespoon, for garnish and nutty flavor.
* **Cooking Oil:** 1 tablespoon, for stir-frying (vegetable, canola, or peanut oil work well).
* **Optional Toppings:** Cooked rice, lettuce leaves, kimchi, sriracha, mayonnaise.

## Equipment You’ll Need

* **Large Skillet or Wok:** Essential for even cooking and easy stir-frying.
* **Cutting Board:** For preparing the chicken and vegetables.
* **Knife:** For slicing the chicken and vegetables.
* **Mixing Bowl:** For marinating the chicken.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.

## Step-by-Step Instructions

**Step 1: Prepare the Chicken**

* The most important step is thinly slicing the chicken. Partially freezing the chicken thighs for about 30 minutes makes them much easier to slice thinly. The thinner the slices, the quicker they will cook and the more surface area there is for the marinade to penetrate.
* If you skipped the partial freezing step, use a sharp knife and slice the chicken against the grain to ensure tenderness. Aim for slices that are about 1/8 to 1/4 inch thick.
* Place the sliced chicken into a mixing bowl.

**Step 2: Make the Bulgogi Marinade**

* In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, rice vinegar, gochujang (if using), and ground black pepper. Mix well until the brown sugar is dissolved.
* Taste the marinade and adjust the spice level by adding more gochujang, if desired. Remember that the flavors will intensify as the chicken marinates and cooks, so start with a smaller amount and add more to your liking.

**Step 3: Marinate the Chicken**

* Pour the bulgogi marinade over the sliced chicken in the mixing bowl. Use your hands or a spoon to ensure that the chicken is evenly coated with the marinade.
* Ideally, let the chicken marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. While a longer marinating time isn’t necessary for this quick recipe, it will allow the flavors to meld together even more. However, avoid marinating for longer than 30 minutes as the vinegar can start to break down the chicken too much and affect the texture. The sugar in the marinade can also dry out the chicken if left for too long.

**Step 4: Cook the Chicken Bulgogi**

* Heat the cooking oil in a large skillet or wok over medium-high heat. Make sure the skillet is hot before adding the chicken; this will help it sear and prevent it from sticking.
* Add the sliced yellow onion to the skillet and stir-fry for about 2-3 minutes, or until softened and slightly translucent. This adds another layer of sweetness and savory flavor to the dish.
* Add the marinated chicken to the skillet in a single layer, if possible. Avoid overcrowding the skillet, as this will lower the temperature and cause the chicken to steam instead of sear. If necessary, cook the chicken in batches.
* Stir-fry the chicken for about 5-7 minutes, or until it is cooked through and nicely browned. The internal temperature of the chicken should reach 165°F (74°C).
* As the chicken cooks, the marinade will reduce and thicken, creating a delicious sauce that coats the chicken.
* If the sauce becomes too thick or starts to burn, you can add a tablespoon or two of water to the skillet to loosen it up.

**Step 5: Garnish and Serve**

* Remove the skillet from the heat and garnish with sliced green onions and sesame seeds.
* Serve immediately over cooked rice, noodles, in lettuce wraps, or as a filling for tacos.
* Optional toppings include kimchi, sriracha, mayonnaise, or any other Korean side dishes.

## Tips for the Best Skillet Chicken Bulgogi

* **Thinly Slice the Chicken:** As mentioned before, this is crucial for quick cooking and maximum flavor absorption. Partially freezing the chicken makes this task much easier.
* **Don’t Overcrowd the Skillet:** Cook the chicken in batches if necessary to ensure that it sears properly and doesn’t steam.
* **Adjust the Spice Level:** Start with a small amount of gochujang and add more to taste. Remember that the spice level will intensify as the chicken cooks.
* **Use Fresh Ingredients:** Fresh garlic and ginger will provide the best flavor.
* **Don’t Overcook the Chicken:** Overcooked chicken will be dry and tough. Cook it until it reaches an internal temperature of 165°F (74°C).
* **Marinate Briefly:** 15-30 minutes is plenty. Longer marinating times can negatively impact the chicken’s texture.

## Serving Suggestions

* **Over Rice:** The classic way to enjoy bulgogi. Serve with steamed white or brown rice.
* **In Lettuce Wraps:** A lighter and healthier option. Use crisp lettuce leaves as wraps and fill them with the chicken bulgogi and your favorite toppings.
* **With Noodles:** Toss the chicken bulgogi with your favorite noodles, such as glass noodles (japchae) or udon noodles.
* **In Tacos:** A fun and flavorful twist. Fill tortillas with the chicken bulgogi, kimchi, and a drizzle of sriracha mayo.
* **As a Salad Topping:** Add the chicken bulgogi to a salad for a protein-packed and flavorful meal.
* **With Korean Side Dishes (Banchan):** Serve alongside traditional Korean side dishes such as kimchi, pickled radish, and spinach salad.

## Variations and Substitutions

* **Beef Bulgogi:** Substitute the chicken thighs with thinly sliced beef sirloin or ribeye.
* **Pork Bulgogi:** Use thinly sliced pork shoulder or pork belly.
* **Tofu Bulgogi:** For a vegetarian option, use firm or extra-firm tofu, pressed and cubed.
* **Spicier Bulgogi:** Add more gochujang or a pinch of gochugaru (Korean chili flakes) to the marinade.
* **Sweeter Bulgogi:** Add more brown sugar to the marinade.
* **Vegetable Additions:** Add other vegetables to the skillet, such as sliced carrots, bell peppers, or mushrooms.
* **Gochujang Substitute:** If you can’t find gochujang, you can substitute it with a mixture of sriracha and a pinch of red pepper flakes.
* **Rice Vinegar Substitute:** Use apple cider vinegar or white vinegar as a substitute for rice vinegar.

## Storage and Reheating Instructions

* **Storage:** Store leftover Skillet Chicken Bulgogi in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the chicken bulgogi in a skillet over medium heat, or in the microwave. Add a splash of water or broth to the skillet to prevent the chicken from drying out.

## Make-Ahead Tips

* You can prepare the marinade ahead of time and store it in the refrigerator for up to 3 days.
* You can slice the chicken and store it in an airtight container in the refrigerator for up to 24 hours.
* Combine the sliced chicken and marinade and store in an airtight container in the refrigerator for up to 24 hours.

## Nutritional Information (Approximate, per serving)

* Calories: 350-450
* Protein: 30-40g
* Fat: 15-25g
* Carbohydrates: 20-30g

*(Note: Nutritional information may vary depending on specific ingredients and portion sizes.)*

## Skillet Chicken Bulgogi Recipe Card

**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 20 minutes

**Ingredients:**

* 1.5 lbs boneless, skinless chicken thighs, thinly sliced
* 1/4 cup soy sauce
* 2 tablespoons brown sugar
* 1 tablespoon sesame oil
* 4 cloves garlic, minced
* 1 tablespoon ginger, minced
* 1 tablespoon rice vinegar
* 1 teaspoon gochujang (or more to taste)
* 1/4 teaspoon ground black pepper
* 1/2 medium yellow onion, thinly sliced
* 2 green onions, thinly sliced
* 1 tablespoon sesame seeds
* 1 tablespoon cooking oil

**Instructions:**

1. **Prepare the Chicken:** Thinly slice the chicken thighs and place them in a mixing bowl.
2. **Make the Marinade:** In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, and black pepper.
3. **Marinate the Chicken:** Pour the marinade over the chicken and mix well. Marinate for at least 15 minutes, or up to 30 minutes.
4. **Cook the Chicken Bulgogi:** Heat the cooking oil in a large skillet or wok over medium-high heat. Add the onion and stir-fry for 2-3 minutes. Add the marinated chicken and stir-fry for 5-7 minutes, or until cooked through.
5. **Garnish and Serve:** Remove from heat and garnish with green onions and sesame seeds. Serve over rice, noodles, or in lettuce wraps.

Enjoy this quick and easy Skillet Chicken Bulgogi! It’s a guaranteed crowd-pleaser that will satisfy your Korean food cravings.

## More Delicious Asian-Inspired Recipes

If you enjoyed this Skillet Chicken Bulgogi recipe, be sure to check out these other flavorful Asian-inspired dishes:

* **Easy Shrimp Stir-Fry with Noodles:** A quick and customizable stir-fry with succulent shrimp and your favorite vegetables.
* **One-Pan Teriyaki Salmon with Roasted Vegetables:** A healthy and delicious meal that’s ready in under 30 minutes.
* **Spicy Peanut Noodles:** Creamy, flavorful noodles with a spicy peanut sauce.
* **Homemade Spring Rolls:** Fresh and vibrant spring rolls filled with vermicelli noodles, vegetables, and shrimp or tofu.

We hope you enjoy this recipe! Let us know in the comments below how it turned out and if you made any modifications. Happy cooking!