Chicken Bulgogi, also known as Dak Bulgogi, is a beloved Korean dish that’s flavorful, versatile, and incredibly simple to make at home.
Tender pieces of chicken are marinated in a savory-sweet sauce made with soy sauce, garlic, ginger, sesame oil, and a touch of sweetness, then cooked to perfection on a grill, skillet, or even in the air fryer.
The result? Juicy, caramelized chicken with layers of flavor that pair beautifully with rice, noodles, or fresh veggies.
This recipe is fantastic for busy weeknights, summer barbecues, or meal prep since the marinated chicken can be frozen and cooked whenever you need a quick, crowd-pleasing dish. Whether you’re new to Korean cuisine or already love bulgogi, this chicken version is sure to become a staple in your kitchen.
My Opinion
I was blown away by how easy and flavorful this recipe turned out. The marinade is the real star here—salty, sweet, garlicky, and nutty with just the right amount of zing from the ginger.
When I cooked it in the skillet, the chicken caramelized beautifully, and every bite was tender and juicy. I also tried it in the air fryer, and the result was equally impressive with less hands-on effort.
What I really appreciate about this dish is its flexibility. I used boneless, skinless chicken thighs, but you can just as easily swap in chicken breasts or even pork or beef.
It’s one of those recipes that feels restaurant-quality but requires minimal effort, which makes it perfect for weeknight dinners. I’ll definitely be keeping a batch of marinated chicken in my freezer for quick meals—it’s that good.
Why You’ll Love This Recipe
- 🍗 Quick & easy – Simple marinade, minimal prep, and cooks fast.
- 🔥 Versatile cooking methods – Air fryer, skillet, or grill all work perfectly.
- 🌶️ Customizable heat – Add gochujang for a spicy kick or keep it mild.
- 🥘 Meal prep friendly – Marinate and freeze for stress-free weeknight dinners.
- 🥢 Authentic flavors – A classic balance of savory, sweet, garlicky, and nutty.
- 🍽️ Crowd pleaser – Great for family meals or entertaining guests.
Tools You’ll Need
- Large mixing bowl (for marinade)
- Whisk or spoon (to mix marinade)
- Air fryer or large skillet/frying pan (depending on cooking method)
- Tongs (for flipping chicken)
- Measuring cups & spoons
- Zip-top bags or airtight containers (for marinating/freezing)
Ingredients
Chicken
- 2 lbs boneless, skinless chicken thighs (can substitute with chicken breasts, wings, or even pork or beef)
Bulgogi Marinade
- 1/3 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons brown sugar (or honey, maple syrup, or agave)
- 1 tablespoon mirin (or rice vinegar as a substitute)
- 1 tablespoon sesame oil (toasted sesame oil for stronger flavor)
- 1 tablespoon avocado oil (or vegetable, canola, or grapeseed oil)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon gochujang (optional, for heat and depth)
Instructions
- Prepare the marinade
In a large mixing bowl, whisk together soy sauce, brown sugar, mirin, sesame oil, avocado oil, garlic, ginger, and gochujang (if using). Stir until the sugar is dissolved and the mixture is well combined. - Marinate the chicken
Add the chicken thighs to the bowl and coat them thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, but ideally 2–4 hours for the best flavor. If freezing, transfer the chicken and marinade to a zip-top bag and freeze for up to 3 months. - Cook the chicken (choose your method):
- Air Fryer: Preheat to 375°F (190°C). Place chicken in the basket in a single layer and cook for 15–18 minutes, flipping halfway through.
- Skillet/Pan Fry: Heat a large skillet over medium-high heat. Add a drizzle of oil and cook the chicken for 5–6 minutes per side until caramelized and fully cooked.
- Grill: Preheat grill to medium-high heat. Grill chicken for 5–7 minutes per side, basting with extra marinade for more flavor.
- Serve and enjoy
Slice the chicken into bite-sized pieces and serve hot with steamed rice, noodles, or wrapped in lettuce leaves with kimchi and veggies.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze uncooked marinated chicken in a zip-top bag for up to 3 months. Thaw overnight in the fridge before cooking.
Expert Tips
- ✅ Don’t skip sesame oil – It gives the marinade a signature nutty flavor.
- ✅ For spicier bulgogi – Add more gochujang or a pinch of red pepper flakes.
- ✅ Slice chicken before marinating – Helps the marinade penetrate more deeply and reduces cooking time.
- ✅ Cook in batches if needed – Avoid overcrowding the pan or air fryer to ensure caramelization.
Serving Suggestions
- Serve over steamed white rice or fried rice.
- Pair with Asian coleslaw or a side of kimchi for a fresh, crunchy balance.
- Wrap in lettuce leaves with sliced cucumbers and rice for a Korean-inspired wrap.
- Add to noodle bowls with stir-fried vegetables for a hearty dinner.