Korean chicken bulgogi aka dak bulgogi is a super easy recipe that's bursting with flavor! It can be grilled, baked or cooked on the stove-top. You won't believe how tasty it is. Serve it with cucumber and carrot salad, or as lettuce wraps. Here's how I make it!
Rinse and trim the excess fat off the chicken.Dry the chicken with a paper towel. In a bowl or Ziploc bag, mix all the ingredients for your marinade. Add in the chicken If you have used a Ziploc bag, be sure to release all the air in the bag before marinating it in the refrigerator for 3 to 4 hours.
Take the chicken out of the refrigerator and let it come to room temperature. Preheat the oven to 425 degrees Fahrenheit When the oven has heated up, Place the skillet into the oven for about 5-7 minutes. Place the dry chicken in the hot skillet and bake for 25-30 minutes basting with the chicken liquids every 5 minutes.
The chicken is done when it has reached an internal temperature of 165 degrees F. (Using a thermometer is recommended. You can also broil the chicken for a few minutes (broiling is optional but if you do this be sure to keep a close eye on it as it can burn quickly).
If you would like to make bulgogi chicken successfully, it is important to know about the following tips: