Ingredients
• 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) brown sugar
• 3 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (or more to taste)
• 2 tablespoons vegetable oil, for cooking
• Sesame seeds, for garnish (optional)
Instructions
- Prepare the Marinade: In a large bowl, combine the soy sauce, brown sugar, garlic, ginger, sesame oil, and red pepper flakes. Whisk until the sugar has dissolved.
- Marinate the Chicken: Add the cubed chicken to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer the chicken marinates, the more flavorful it will be.
- Heat the Pan: Heat the vegetable oil in a large skillet or wok over medium-high heat. Make sure the pan is hot before adding the chicken, as this will help achieve that signature char.
- Cook the Chicken: Working in batches if necessary to avoid overcrowding the pan, add the marinated chicken pieces in a single layer. Cook for 3-4 minutes per side, or until the chicken is cooked through and the edges are nicely caramelized. Be careful not to overcrowd the pan, as this will cause the chicken to steam rather than sear.
- Glaze the Chicken: Once the chicken is cooked, add any remaining marinade to the pan. Allow the sauce to simmer and thicken, coating the chicken with the sticky-sweet glaze.
- Garnish and Serve: Transfer the Korean BBQ Chicken to a serving plate and sprinkle with sesame seeds, if desired. Serve immediately while hot and enjoy!
- Prep Time: 10 minutes
- Marinating time: 30 minutes to 4 hours
- Cook Time: 15 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Authentic Korean BBQ Chicken Recipe