Spicy Bulgogi Chicken (Korean BBQ Chicken)
There is no shortage of flavor when it comes to this spicy bulgogi chicken. A quick and easy sheet pan recipe perfect for dinner on busy weeknights and meal prep!
Servings 6 servings
Calories 432kcal
Ingredients
Bulgogi Chicken
- ½ cup low-sodium soy sauce
- ¼ cup rice vinegar
- ¼ cup honey or agave
- 1 ½ tablespoons gochujang (Korean chili paste)
- 1 tablespoon chili sauce
- 1 tablespoon sesame oil
- 4 teaspoons garlic, minced, divided
- 2 teaspoons ginger, freshly grated
- 2 teaspoons toasted sesame seeds, plus extra for garnish
- 2 pounds chicken breasts or thighs boneless, skinless, cut into ½-inch thick strips
- 12 ounces broccoli, cut into florets
- 2 bell peppers (red, yellow or orange), cut into strips
- 1 yellow or red onion, peeled, halved and thinly sliced
- 1 tablespoon vegetable oil
- Kosher salt and pepper
For Serving
- 3-4 cups cooked white or brown rice
- fresh cilantro and basil
- green onions, thinly sliced
- yum yum sauce, optional
Instructions
Bulgogi Chicken
- Preheat oven to 400 degrees F.
- In a small bowl or mason jar, add the soy sauce, vinegar, honey, Gochujang, chili sauce, sesame oil, 2 teaspoons garlic, ginger and sesame seeds. Whisk or shake ingredients until well combined. (Can be made 3 days ahead. Keep refrigerated.)
- Place chicken in a medium bowl or resealable plastic bag. Pour enough marinade over to cover and reserve the rest for serving.
- Let chicken sit at room temperature while prepping other ingredients or let it marinate up to overnight in the refrigerator.
- On one half of an extra-large, rimmed baking sheet, toss the broccoli, peppers and onion with olive oil and sprinkle with remaining garlic and season with salt and pepper.
- Arrange chicken slices on the other half of the baking sheet in a single layer.
- Bake 12-15 minutes, stirring halfway through, until chicken is mostly cooked through and vegetables are tender. Turn oven to broil and broil a few minutes until the chicken and veggies are slightly charred.
For Serving
- To serve, divide rice among bowls and top with chicken and vegetables.
- Garnish with sesame seeds, basil, cilantro and green onion, and drizzle with reserved marinade and yum yum sauce, as desired. Enjoy!
Notes
* See post for Recipe Tips and Variations.
Nutrition
Serving: 1 serving | Calories: 432kcal | Carbohydrates: 47g | Protein: 38g | Fat: 10g | Cholesterol: 97mg | Sodium: 941mg | Potassium: 1010mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1666IU | Vitamin C: 106mg | Calcium: 68mg