A savory spicy chicken dish that scratches the itch when I am craving delicious Korean BBQ on a weeknight. This is a spicy chicken version of beef bulgogi, and one of my personal favorites. Best enjoyed as a ssam – a Korean lettuce wrap with some rice, kimchi, and some Cho Ganjang sauce (see our recipe).
Serves 4
INGREDIENTS:
2 lb chicken thighs, sliced into ¼ inch thin bite sized pieces. (If you are used to beef bulgogi or cheesesteak, about twice the thickness)
4 tbsp Korean chili flake / gochugaru
4 tbsp NIKIGO Original Soy Free Sauce
3 tbsp brown sugar
3 cloves chopped garlic
1 inch piece of ginger, grated, or 1 tbsp ginger paste
DIRECTIONS:
In a large thick Ziploc bag or similar container, add the sliced chicken and the sauce ingredients and mix well together. Let marinate for at least 4 hours, but ideally overnight. Heat a large pan, add some oil and stir meat until cooked 4-6 minutes and the sauce begins to caramelize. You should not over-crowd the pan, so you may need to cook in batches.
Serve with rice and an assortment of banchan (side dishes) such as kimchi or NIKIGO Korean green chili pickles (see our recipe), plus some fresh lettuce.
