KBBQ inspired marinated spicy chicken, a variation from more classic beef or pork bulgogi. Inspired by a dish at one of my local KBBQ spots, but super easy to whip up at home!
**Ingredients**
* 1 lb boneless, skinless chicken breast, or sub chicken thigh
* ½ small white onion, sliced into thin strips
* 3 green onions, greens sliced thin
* avocado oil, or similar, for stir frying
* toasted sesame seeds, optional, for topping
1. Slice the chicken into ~¼” thick pieces.
2. Mix together the corn starch and warm water to make a slurry, then add the rest of the marinade ingredients and mix until fully combined. Add the sliced chicken and sliced onion, then marinate in the fridge for at least 1 hour, up to one day.
*Cook the chicken:*
1. Pull the chicken and onion pieces out of the marinade and onto a paper-towel-lined plate, reserving the remaining marinade. Pat the excess marinade off with paper towels. (Try to let as much marinade as possible drip off to be saved before transferring. You can also use a mesh strainer placed over a bowl to strain the chicken from the marinade)
2. Heat a generous swirl of oil in a large skillet over medium-high heat. Add the chicken and onions and try to arrange it such that the chicken pieces lay flat in the pan. Cook until golden on one side (2-3 minutes), then mix the chicken around in the pan and cook until cooked through and onions are wilted (another 1-2 minutes).
3. Reduce the heat to medium and add the reserved marinade. Mix frequently until the sauce is bubbling and has thickened into a glaze. Remove from heat.
4. Serve over white rice (I use Jasmine) and top with toasted sesame seeds and sliced green onion. Also delicious when served as lettuce wraps!
*This is an original recipe. If you make it, I’d love to hear any feedback you have in the comments!*
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# Spicy Chicken Bulgogi
**Original Recipe:** [Spicy Chicken Bulgogi](https://www.craftycookbook.com/spicy-chicken-bulgogi/) (has more progress photos)
KBBQ inspired marinated spicy chicken, a variation from more classic beef or pork bulgogi. Inspired by a dish at one of my local KBBQ spots, but super easy to whip up at home!
**Ingredients**
* 1 lb boneless, skinless chicken breast, or sub chicken thigh
* ½ small white onion, sliced into thin strips
* 3 green onions, greens sliced thin
* avocado oil, or similar, for stir frying
* toasted sesame seeds, optional, for topping
*For Marinade:*
* 2 teaspoon corn starch
* 4 tablespoon warm water
* 3 tablespoon gochujang
* 3 tablespoon soy sauce
* 1 tablespoon toasted sesame oil
* 1 tablespoon brown sugar
* 2 tablespoon mirin, Japanese sweet cooking wine
* 1 tablespoon freshly minced garlic
* 2 teaspoon ginger paste or fresh grated ginger
* ½ teaspoon MSG, optional
**Instructions**
*Prepare the marinade:*
1. Slice the chicken into ~¼” thick pieces.
2. Mix together the corn starch and warm water to make a slurry, then add the rest of the marinade ingredients and mix until fully combined. Add the sliced chicken and sliced onion, then marinate in the fridge for at least 1 hour, up to one day.
*Cook the chicken:*
1. Pull the chicken and onion pieces out of the marinade and onto a paper-towel-lined plate, reserving the remaining marinade. Pat the excess marinade off with paper towels. (Try to let as much marinade as possible drip off to be saved before transferring. You can also use a mesh strainer placed over a bowl to strain the chicken from the marinade)
2. Heat a generous swirl of oil in a large skillet over medium-high heat. Add the chicken and onions and try to arrange it such that the chicken pieces lay flat in the pan. Cook until golden on one side (2-3 minutes), then mix the chicken around in the pan and cook until cooked through and onions are wilted (another 1-2 minutes).
3. Reduce the heat to medium and add the reserved marinade. Mix frequently until the sauce is bubbling and has thickened into a glaze. Remove from heat.
4. Serve over white rice (I use Jasmine) and top with toasted sesame seeds and sliced green onion. Also delicious when served as lettuce wraps!
*This is an original recipe. If you make it, I’d love to hear any feedback you have in the comments!*