This easy Chicken Bulgogi was an outstanding twist on one of our favorite Korean pork dishes. Flavored with garlic, ginger and soy, it was a huge hit!
This quick Korean chicken stir fry recipe comes together in no time at all making it perfect for a weeknight meal. Served with rice, it’s hard to beat for ease of preparation and the resulting delicious, distinctive taste.
Easy Chicken Bulgogi Recipe
This is what I called a desperation dinner. I had picked up some boneless, skinless chicken at the market and was uninspired. I spied some ginger root in the veggie drawer and the kind folks at the Vidalia Onion Committee had just delivered a 10 pound box of gorgeous, jumbo onions to my doorstep. From there my thoughts traveled to Korea, and a favorite pork bulgogi recipe as well as this tasty beef bulgogi. I’ve been making the former for years. I was hoping the family would like this stir fried Chicken Bulgogi just as much.
Quick Korean Chicken Stir Fry Recipe
This easy bulgogi recipe came together quickly. Even with a bit of spice, the hubby sang its praises. I dialed down the amount of red pepper flakes, but feel free to add more heat if that’s your preference. This quick Korean stir fry passed the picky palate test from my family, so I know yours will love it, too. I often skip the sprinkle of sesame seeds, but they make a nice finishing touch, though not always necessary for a weekday meal.
What is Bulgogi or Bulgoge?
Traditionally, bolgoge is made of marinated pork or beef that’s grilled or cooked as a stir fry on the stove top. It’s a Korean dish that translates to “fire meat” due to its spicy nature. I discovered that a chicken version is just as tasty and the more mainstream versions.
Tips for Making the Best Stir Fry
Stir fry recipes, like this easy chicken bulgogi recipe, are some of the quickest dinners to get on the table. Plus they are extremely versatile. Ingredients can be altered to what you have on hand by using different aromatics, vegetables, proteins or sauces.
- First, you’ll want to get all your ingredients ready to go as stir frying goes quickly. Cut up your meat and vegetables. Mince your garlic. Make any marinades or sauces.
- Use a wok if you own one. A cast iron pan works well, too, or a large saute pan. Whatever pan you choose, it should have a large surface area.
- For the best results, start with a hot pan. That way, you’ll get a nice sear on your ingredients.
- Cut your meat into thin slices so they cook quickly.
- Your vegetables should be of consistent sizes so they will all take the same amount of cooking time.
- Use an oil with a high smoke point. Olive oil is not ideal for stir frying, but instead use a vegetable or peanut oil.
- Follow the recipe for the order in which to add your ingredients. Often you will cook the meat first, then remove, and then cook harder vegetables together and softer vegetables together. That way, nothing gets over cooked or mushy.
- Stir frequently so that each layer of ingredients finishes cooking at the same time. This also helps prevent anything from burning.
- If your pan is not big enough, an alternative is to cook in batches.
More Chicken Recipes:
- Caprese Salad with Chicken
- Grilled Thai Chicken
- Instant Pot Rotisserie Chicken
- Easy Cashew Chicken
- Chicken and Wild Rice Soup
- Easy Salsa Chicken
- More Chicken Recipes
- More Entree Recipes
A Korean inspired recipe made with chicken
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Entree, Chicken
- Method: Marinating, Stir Fry
- Cuisine: Korean
- 4–6 boneless, skinless chicken breasts, cut into strips
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 2 tablespoons sesame oil
- 1/4 teaspoon freshly ground black pepper
- 4–6 cloves garlic, minced
- 2 tablespoons freshly grated ginger
- 2 tablespoons dry sherry or sake
- 2 teaspoons red pepper flakes (I cut it down to 1/2 teaspoon)
- 1 large onion, cut into 12ths
- Toasted sesame seeds to garnish, optional
- Peanut or olive oil
- Mix all ingredients except peanut oil and sesame seeds. Set aside to marinate at least 10 minutes.
- In wok or large skillet, heat oil. Add marinated chicken/onions in batches, frying till no longer pink. When all batches are cooked, return chicken to pan to reheat.
- Serve over rice with a garnish of sesame seeds if desired.
Recipe courtesy of my friend, Norm Matthews