PocketCook

From @Aaron and Claire

Chicken Bulgogi

15 min · Serves 3

15 mintotal
8 minhands on
8steps
3servings

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Ingredients

For the sauce

  • 2 tbsp soy sauce
  • 1.5 tbsp oyster sauce
  • 1 tbsp sugar
  • 1 tbsp honey (or light corn syrup)
  • 2 tbsp mirin
  • 1/2 tbsp cornstarch
  • Black pepper, to taste
  • 3 cloves garlic, minced
  • 2 dried red chilies

For the chicken

  • 1 tbsp neutral oil
  • 600 g boneless chicken thighs, cut into bite-sized pieces (about 1.3 lb)
  • 1 tsp toasted sesame oil
  • To serve
  • 3 cups hot cooked rice
  • Toasted sesame seeds
  • Chopped green onions
  • Sliced fresh red chili (optional)

To serve

    Method

    For the sauce

    1. Whisk together the soy sauce, oyster sauce, sugar, honey, mirin, cornstarch, black pepper, minced garlic, and dried chilies in a measuring cup until smooth.

    For the chicken

    1. Heat the neutral oil in a large pan or wok over medium-high heat.

    2. Add the chicken thighs and sear without moving until nicely browned on the bottom, about 6 minutes.

    3. Reduce the heat to medium.

    4. Pour in the prepared sauce and stir-fry until the sauce thickens and coats the chicken in a shiny glaze, 2–3 minutes.

    5. Remove from the heat and stir in the toasted sesame oil.

    To serve

    1. Spoon the hot cooked rice into bowls and top with the chicken bulgogi.

    2. Garnish with toasted sesame seeds, chopped green onions, and sliced red chili.

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