korean chicken dishes recipe
- The Best korean chicken dishes recipe
- Korean BBQ Chicken (Bulgogi) with Kimchi Fried Rice
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Korean BBQ Chicken (Bulgogi) with Kimchi Fried Rice Works
- ❓ Frequently Asked Questions About Korean BBQ Chicken (Bulgogi) with Kimchi Fried Rice
The Best korean chicken dishes recipe
I remember the first time I tried making bulgogi at a Korean restaurant with my family—my husband and kids were all there, and we ended up eating it for dinner three nights in a row. It’s that kind of dish that feels like a hug in a bowl. The tender chicken, the sweet-savory sauce, the crispy edges—it’s all so satisfying. And because it’s so customizable, you can adjust the spice level or the ingredients to fit what your family likes. My kids especially love when I add a little honey to the marinade because it makes it sweeter for them, and honestly, it’s a great trick for picky eaters. Plus, it’s a meal that’s easy to prep ahead, so you can have it ready in no time when you’re short on time but still want something special. And if you’re watching what you eat, the portions can be controlled—just make sure to use the right kind of oil and avoid too much extra sodium. It’s the kind of dish that feels like a celebration every time you serve it, whether it’s for a holiday or just because you’re feeling fancy.
Korean BBQ Chicken (Bulgogi) with Kimchi Fried Rice
A flavorful Korean BBQ dish featuring marinated thinly sliced beef (or chicken) cooked in a sweet and savory sauce, served with crispy kimchi fried rice. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs (700g) boneless chicken thighs or breasts, thinly sliced
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp rice vinegar
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp toasted sesame seeds
- 2 cups cooked jasmine rice, cooled
- 1.5 cups kimchi, chopped
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 green onion, sliced
- 1 egg, beaten
- 1 tsp sugar
- 1 tsp toasted sesame seeds
👨🍳Directions
-
1
Marinate the Chicken: In a large bowl, combine chicken, soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, and sesame seeds. Mix well and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator). -
2
Cook the Bulgogi: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 4-5 minutes until fully cooked and slightly caramelized. Remove from skillet and set aside. -
3
Prepare the Kimchi Fried Rice: In the same skillet, heat sesame oil over medium heat. Sauté onion and garlic until fragrant. Add kimchi and cook for 2 minutes. Stir in beaten egg and cook until fully set. Add cooked rice, gochujang, soy sauce, and sugar. Mix well and cook for another 5 minutes until rice is heated through and slightly crispy. -
4
Serve: Divide the kimchi fried rice among plates. Top each serving with the cooked bulgogi chicken. Garnish with green onions and sesame seeds.
🔧Equipment
- Mixing bowls
- Cutting board
- Sharp knife
- Large skillet or wok
- Oven (optional, for preheating)
- Mixing spoon
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
- Tip 1: For extra tenderness, marinate the chicken overnight for best results.
- Tip 2: Adjust the spice level by modifying the amount of gochujang.
- Tip 3: Use leftover bulgogi chicken in wraps or salads for another meal.
Watch Video Of How Korean BBQ Chicken (Bulgogi) with Kimchi Fried Rice Works
❓ Frequently Asked Questions About Korean BBQ Chicken (Bulgogi) with Kimchi Fried Rice
1. What are the key ingredients needed for authentic Korean fried chicken (Gyeran Mari)?
Authentic Korean fried chicken requires a mix of chicken thighs (cut into bite-sized pieces), cornstarch or potato starch (for crispiness), garlic, ginger, and sesame oil for marinating. For the batter, use a combination of flour, cornstarch, and a light battering agent like egg or milk. The secret sauce includes gochujang (Korean red pepper paste), soy sauce, brown sugar, sesame oil, and sometimes a touch of vinegar for tanginess.
2. Why does Korean fried chicken have a double-frying method?
The double-frying process—first frying at a lower temperature (about 325°F/160°C) to cook through, then a second fry at a higher temperature (around 375°F/190°C) for extra crispiness—ensures the chicken stays juicy inside while achieving a golden, crunchy exterior. This technique prevents sogginess and maximizes texture.
3. How do I make the secret sauce for Korean fried chicken (Gyeran Mari Sauce)?
The sauce is a balance of spicy, sweet, and savory. Mix 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp sesame oil, 1 tsp minced garlic, ½ tsp ginger, ½ cup water or milk, and a pinch of salt. Simmer until slightly thickened, then adjust spice level with extra gochujang or honey. Serve warm with the fried chicken.
4. Can I use chicken breasts instead of thighs for Korean fried chicken?
While chicken thighs are traditional for their juiciness, you can use breasts—just cut them into smaller, thinner pieces to ensure even cooking. However, thighs hold moisture better, so they tend to stay juicier. If using breasts, consider brining them first (salted in water for 30 minutes) to prevent dryness.
5. What side dishes (banchan) pair best with Korean fried chicken?
Korean fried chicken is often served with classic banchan (side dishes) like:
– Kimchi (fermented spicy cabbage)
– Oi Muchim (spicy radish salad)
– Gamja Jorim (braised sweet potatoes)
– Banchan Pak (pickled vegetables)
– Makgeolli (sweet rice wine) or soju for a refreshing drink. These complement the rich, spicy flavors of the fried chicken.
