Craving a flavorful and surprisingly easy weeknight meal? Look no further than this Crispy Chicken Bulgogi recipe, a delightful twist on the classic Korean dish. Forget tough, chewy chicken; this recipe delivers juicy, crispy chicken bursting with the sweet, savory, and slightly spicy flavors of traditional bulgogi, but with a significant time-saving shortcut. We're ditching the hours of marinating and slow-cooking for a quicker, equally delicious result. This recipe utilizes the air fryer for perfectly crispy skin and tender meat, making it a perfect choice for busy weeknights or a satisfying weekend treat. The vibrant flavors and satisfying textures will have you coming back for more.
Imagine tender chicken, glistening with a sweet and savory glaze, perfectly crisp on the outside and unbelievably juicy on the inside. That's the magic of this Crispy Chicken Bulgogi, ready in under 30 minutes. Ready to experience the deliciousness for yourself? Let's dive into the easy step-by-step instructions and create this culinary masterpiece together.
Tools Needed
- Knife
- Air fryer
- Torch
- Heat-resistant bowl
- Pen
- Aluminum foil
- Heavy pot
Ingredients
- Chicken thigh meat
- Chicken thigh bones
- Minced green onion
- Potato pancake
- Gochujang
- Soy sauce
- Syrup
- Sugar
- Mirin
- Minced garlic
- Sesame oil
- Minced ginger
- Pepper
- Edible oil
- Sesame seeds
Step-by-Step Instructions
Step 1. Prepare the Chicken Bulgogi Marinade and Coat the Chicken
- Finely chop the chicken thigh meat and chicken thigh bones.
- Combine minced chicken, minced green onion, potato pancake, gochujang, soy sauce, syrup, sugar, mirin, minced garlic, sesame oil, minced ginger, and pepper. It's best to let it sit for an hour or two, but you can proceed immediately.
Step 2. Shape and Pre-Cook the Chicken
- Spread edible oil on a heat-resistant bowl. Put the chicken bulgogi batter on it and press it with your hands to spread it thinly (about the thickness of tteokgalbi).
Step 3. Air Fry the Chicken
- Air fry at 190 degrees for 20 minutes.
Step 4. Finish and Garnish
- Lightly sear the surface with a kitchen torch.
- Sprinkle with sesame seeds.
Read more: Gochujang Korean BBQ Rice Bowl: 15-Minute Recipe
Tips
- Adding chicken thigh bones improves the texture.
- Side dishes for rice are supposed to be salty.
- It's also delicious if you let the marinade sit in the fridge for an hour or two.
Nutrition
- N/A
FAQs
1. Can I use bone-in chicken for this recipe?
While boneless, skinless chicken thighs are recommended for even cooking and crispiness, you can use bone-in, skin-on thighs. Just adjust cooking time as needed and expect slightly longer cooking time.
2. What can I substitute for gochujang?
If you don't have gochujang, you can try a blend of Korean chili flakes (gochugaru), soy sauce, and a touch of brown sugar to approximate the flavor. However, gochujang provides a unique depth of flavor that is difficult to fully replicate.
3. Can I make this recipe without an air fryer?
Yes! You can bake the chicken at 400°F (200°C) for about 20-25 minutes, flipping halfway, until cooked through and slightly crispy. Broiling for the last few minutes can help achieve crispier skin.
This Crispy Chicken Bulgogi recipe delivers a delicious and convenient way to enjoy the vibrant flavors of Korean cuisine. With minimal effort and readily available ingredients, you can create a restaurant-quality meal in the comfort of your own home. So, fire up your air fryer and prepare to be amazed by this simple yet extraordinary dish!