Spicy Bulgogi Chicken
This sweet and spicy bulgogi chicken is so tender and juicy. Korean flavors of gochujang, soy sauce, rice vinegar, and sesame make this recipe absolutely delicious. Plus it bakes in just 15 minutes, making it a perfect weeknight meal!
Ingredients
Chicken
- 2 pounds boneless, skinless chicken breast or chicken thighs
Marinade
- 3 tablespoon gochujang
- ¼ cup soy sauce
- 3 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 4 cloves garlic, minced (about 2 teaspoon minced)
- ½ teaspoon ground black pepper
- 2 teaspoon toasted sesame seeds
- 3 tablespoon chopped green onion (both the white and the light green parts)
Instructions
- Place the chicken breasts in between two large pieces of plastic cling wrap. Pound the chicken with a meat hammer or something heavy like the bottom of a jar until the chicken is about a half-inch thick.
- In a large bowl, whisk all the marinade ingredients together.
- Add the chicken and stir it in the marinade to ensure the chicken is fully coated. Cover the bowl with plastic cling wrap and allow it to marinate at room temperature for 1 hour, or in the fridge for at least 2 hours or up to 12 hours. Alternatively, you can mix the marinade in a gallon-sized ziplock bag and marinate the chicken in the sealed bag.
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Spread out the chicken in an even layer on the prepared baking sheet.
- Bake for 12 to 15 minutes, until the chicken is cooked through & its internal temperature is 165°F. Optional: Turn the oven to broil on high for the last 2 minutes, until the chicken is a little charred.
- Remove the baking sheet from the oven, and cover the chicken very loosely with aluminum foil. Allow it to rest for 10 minutes at room temperature, so the juices can return back into the chicken from the surface.
- Slice the chicken and serve with rice, noodles, or roasted vegetables. Garnish with thinly sliced perilla leaves, toasted sesame seeds, or chopped green onion.
Notes
- Keep the chicken breasts or thighs unsliced while you bake them. This keeps them juicy. If you cut the chicken into pieces then bake it, it could end up tougher.
- Allow the chicken to rest under a tent of aluminum foil for 10 minutes after it comes out of the oven. This allows all the juices that are on the surface of the chicken to seep back in, keeping it moist.
- You can make the marinade in the morning, leave the chicken to marinate in the fridge during the day, then bake it in the oven at night for a quick and easy weeknight meal.
- Try not to get too much of the marinade on the baking sheet. It can burn in the oven and become a little smoky.
- Keep a close eye on the chicken. Since it’s so thin, it can cook quickly and if it’s overcooked, it tends to become dry.
Nutrition
Serving: 1 (of 6)Calories: 239kcalCarbohydrates: 10gProtein: 34gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 97mgSodium: 720mgPotassium: 639mgFiber: 0.4gSugar: 7gVitamin A: 92IUVitamin C: 4mgCalcium: 29mgIron: 1mg
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