Chicken Bulgogi is a delicious and savory Korean dish that features marinated chicken cooked to perfection. It’s simple to make and packed with flavors.
Chicken bulgogi is a flavorful Korean-inspired dish that brings together tender marinated chicken with a perfect balance of sweet, savory, and slightly spicy notes. Traditionally made with beef, bulgogi translates to “fire meat,” referring to the grilling method, but chicken offers a lighter and equally delicious variation that is easy to prepare at home.
The key to great chicken bulgogi lies in the marinade. A classic combination includes soy sauce, garlic, ginger, sugar, and sesame oil, creating a rich base that penetrates the meat. To add depth and a subtle sweetness, grated pear or apple is often included, helping to tenderize the chicken naturally. A touch of gochujang, Korean chili paste, can be added for a mild heat, while black pepper rounds out the flavor.
Start by slicing boneless, skinless chicken thighs or breasts into thin strips. Thighs are generally preferred for their juiciness and flavor. Combine the chicken with the marinade and let it rest for at least 30 minutes, though longer marination, up to several hours, will enhance the taste even more.
When ready to cook, heat a skillet or grill pan over medium-high heat. Add a small amount of oil and cook the marinated chicken in batches to avoid overcrowding. The goal is to achieve a slight caramelization on the edges while keeping the inside tender and juicy. The sugars in the marinade will help create a glossy, slightly charred finish.
Chicken bulgogi cooks quickly, usually within 8 to 10 minutes. Once done, sprinkle with sesame seeds and sliced green onions for freshness and texture. Serve it hot with steamed rice, lettuce wraps, or alongside traditional Korean side dishes like kimchi.
This dish is incredibly versatile and works well for both casual meals and entertaining. Its bold flavors and quick cooking time make it a favorite for busy weeknights, while the vibrant presentation ensures it stands out on any table. Chicken bulgogi offers a perfect introduction to Korean cuisine with ingredients that are easy to find and simple techniques that deliver impressive results.
Ingredients
- 1 pound chicken breast sliced thinly
- 1/4 cup soy sauce low sodium preferred
- 2 tablespoons sugar or honey
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 teaspoon ginger fresh, grated
- 1 medium onion sliced thinly
- 2 tablespoons sesame seeds toasted
- 2 stalks green onions chopped
Instructions
- In a large bowl, combine soy sauce, sugar, sesame oil, minced garlic, and grated ginger.
- Add the sliced chicken breast to the marinade, cover, and let it sit for at least 30 minutes in the refrigerator.
- Heat a skillet over medium-high heat. Add the marinated chicken and sliced onion to the skillet.
- Cook the chicken until it is browned and cooked through, about 10-12 minutes.
- Sprinkle toasted sesame seeds and chopped green onions over the chicken before serving.
Nutrition
This was AMAZING! So flavorful and juicy. My family loved it!
I dunno, it sounds good, but isn’t bulgogi supposed to be made with beef? Chicken seems weird…
I’m so glad to hear that! We loved it too. Did you serve it with rice or something? That’s how I like it!
I dunno, it was kinda bland for me. Maybe I added too much ginger?
Easy recipe! I used honey and it turned out great. Thanks!
Too long to cook, I got impatient. 😂
Patience is key! It’ll be worth it in the end, I promise! 🙌
Tasted way better than I expected! Perfect with rice.
Made this for a dinner party and everyone asked for the recipe!
Why is there no gochujang or anything? Bulgogi in my house is spicy-ish. Still good though.
Chicken, soy, garlic… this is basic. Where’s the excitement?
Didnt have sesame seeds, so I used peanuts instead. Still yum!
Why would you use low sodium soy sauce? Just use the regular, it’s better!
This was amazing! The flavors were so good together. I can’t believe how easy it was to make!
I totally agree! It was super easy and tasted like a restaurant dish. I’m definitely making this again!
I don’t usually cook with sesame oil, but wow. Also my green onions were old… still turned out fine.
Yummmm!!! My family loved it! Definitely saving this for future dinners. 🥳
Really? I found it kinda bland. Maybe it was just my cooking, but I expected more flavor. 🤷♂️
Glad to hear it! This is such an easy and delicious recipe. My kids loved it too! 🍽️
I followed the recipe exactly but it turned out dry. Maybe I cooked it too long?
The sesame oil smell is amazing, but I accidentally used too much and it got a bit strong. Still edible, just be careful.
I forgot to toast the sesame seeds and it still worked, but they were less flavorful. Toasting is worth it!
It was okay… not gonna lie it tasted a little like regular teriyaki. Maybe I should’ve used thigh instead of breast? Not bad though.
The ginger + garlic combo is doing a lot of work here (in a good way). I let it marinate closer to an hour and it was more tender. Would eat again for sure.
Marinating 30 minutes was enough, but I bet 2 hours would be even better. I love anything that actually uses real ginger.
I agree—30 min is solid, but 2 hours really does deepen the ginger/garlic flavor. I also like using fresh ginger (no jarred shortcuts).
How can you go wrong with chicken and soy sauce? This is a win in my book!
This is basically Korean-ish chicken, right? I like it, but my family says bulgogi needs more sauce. I added extra soy and a tiny splash of water and it fixed it for me.
I was skeptical about the 2 tbsp sugar, but wow—perfect caramelization. Next time I’ll maybe add a tiny bit of gochujang for heat, but recipe is solid as-is.
I googled this recipe and it seemed off. I thought it needed more spices or something.
Pretty tasty, but mine came out a little too sweet (probably my honey was extra runny). Next time I’ll try reducing the sugar/honey to 1–1.5 tbsp. Still an easy win.
Good call on the honey—mine was sweeter once too when I used a runnier honey. I like your 1–1.5 tbsp idea. Did you also adjust the soy at all, or keep it the same?
Not sure about the sesame oil amount. It’s kinda overpowering to me, like I taste it more than the soy/ginger. Maybe use a bit less? Or toast the seeds longer? Idk.
Yeah I agree—1 Tbsp sesame oil can be super strong. I usually do 2 tsp instead, and then it’s more like a background flavor instead of taking over.
I felt the same the first time. Toasting the sesame seeds more (until they smell nutty but not burnt) helps balance it. I wouldn’t add less oil AND still over-toast though 😅
Chicken not gud. 1 star. Recipe sound fine but my chicken didn’t taste like the food in Korean places.
Honestly, I made this recipe and it taste fine to me. Maybe your chicken was bad or somethin? 🤷♀️
I’m sorry your chicken didn’t turn out right! Maybe try letting it marinate longer? That helps for sure.
Super easy and fast weeknight meal. Also, my kids ate it without complaining, which is rare. I served it with lettuce wraps.
Solid flavor, but 10-12 minutes was a little fast for my skillet—had to cook closer to 15. Still super tasty though. Sesame seeds at the end are a must.
I followed it exactly and the chicken was good, but 10-12 minutes felt long for thin slices—mine started to dry out near the end. I’d check earlier like 8-10 min.
I don’t cook much, but this was super easy and quick. And it tasted better than I expected!
Not bad, but I think I would skip the sesame oil next time. Just didn’t work for us.
Anyone tried this with tofu instead of chicken? Might give it a shot!
I dunno if tofu will work as good, chicken adds flavor ya know. But give it a try if you want!
Tofu sounds great! Just make sure to press it to get the water out first. Can’t wait to hear how it turns out!
Easy recipe. 5 stars. Done.
Okay but 10-12 minutes feels like a lot for thin sliced chicken breast. Mine dried out a bit. Might be my skillet was hotter than medium-high. Flavor was still nice!
Pretty tasty, but I think 1 pound might need a slightly longer cook time depending on thickness. Mine were thinner so 10 minutes was fine.
Totally agree—mine took closer to 12-15 min when the slices weren’t super thin. That 10-12 window is doing a lot of work 😄
I cooked mine 10 min exactly and it was a little raw in the middle… I think my chicken was thicker like you said. Next time I’ll just add like 5 more min and check.
Meh, it was alright. I’ve had better chicken dishes before. I think the sauce needed more kick.
Can’t lie, I was skeptical about using sliced onion like that. But it actually helps a lot—kind of sweet and jammy by the end. Great over rice.
Not gonna lie, it’s a little sweet for my taste. I’d cut the sugar/honey down to 1 tbsp next time.
Totally get it—bulgogi can swing sweet pretty fast. Cutting to 1 tbsp sugar/honey is a great adjustment. I usually also taste the marinade before it goes on the chicken.
Made this tonight—so good! The ginger + garlic combo is perfect, and the onion caramelized a little. I used honey and it tasted like takeout.
Chicken came out tender and the sauce reduced nicely. I served it over rice and it was gone way too fast.
Hmm I tried this and mine was a bit sweet, maybe I used too much honey? Also I didn’t have fresh ginger so I used powder—still good though. How long do you let the sauce reduce after cooking?
Yes!! That “reduced nicely” part is the best. Serving over rice is the move—mine disappears fast too 😄
Made this tonight and wow—super flavorful. I let it marinate closer to an hour and the garlic/ginger really shines. Sesame seeds on top are the perfect finishing touch.
I’m not sure about 1/4 cup soy + 2 tbsp sugar—mine turned out sweeter than I expected. Maybe I measured wrong, but I’d reduce sugar/honey to 1 tbsp next time.
Love bulgogi but I’m not sure I buy the sesame oil amount. 1 tbsp seems like a lot—mine tasted kinda strong, but the rest of the marinade was great. Next time I’ll cut it down.
Made this tonight and it slapped. The marinade smelled amazing while cooking. I used honey and it caramelized the chicken perfectly. Next time I’ll add a little gochujang for heat.
I tried it but mine didn’t caramelize much… maybe my pan wasn’t hot enough? Also I used regular soy sauce and it was way too salty, so low sodium is probably key.
Yesss “slapped” is the correct energy 😄 Honey really makes it caramelize like you said—great call on adding gochujang next time!
I forgot to toast the sesame seeds… they were kinda flat and not as nutty. Lesson learned. Flavor was still good, just not the full vibe.
Ahh that makes sense—toast is where the sesame seeds get their real aroma. Next time just keep an eye on them so they don’t burn. Still glad the bulgogi flavor came through though!
Flat sesame seeds?? Did you maybe use roasted ones? I always toast mine like 2 minutes max, but honestly I kinda skip it sometimes and it’s fine 😅. Still, “full vibe” matters! Try again!
This is not authentic bulgogi lol. Where is the pear or apple? Still tasted like a teriyaki-ish chicken, which isn’t bad, just different.
Totally get what you mean—most bulgogi recipes I’ve had use Asian pear (or apple) for that sweet, tenderizing flavor. This one’s more soy-sweet and garlicy, so it can come out a bit “teriyaki-ish.” I still like it, though—just call it a fusion bulgogi.
Bulgogi without gochujang feels wrong to me, honestly. But I guess it’s still a solid chicken dish.
Idk… no gochujang and no pear fruit? seems kinda plain to me. Maybe add a little chili paste or extra honey? Just saying.
I get what you mean about gochujang, but this version’s still super legit—ginger + garlic really carries it. I made it once and it tasted great with rice.
Made this tonight—so good. The ginger + garlic combo is on point, and the chicken actually stays juicy. I only let it marinate ~45 minutes and it still tasted great. Will definitely repeat!
Followed it pretty closely, but mine came out a little sweet and not as gingery as I expected. I think my garlic/ginger were older. Still tasty though, my family ate it all.
So easy. I didn’t toast the sesame seeds (lazy) and it still turned out yummy. My rice basically disappeared. 10/10 would make again.