Chicken Bulgogi

Ingredients:

For the Marinade:

1/4 cup soy sauce

2 tablespoons sesame oil

2 tablespoons honey

2 tablespoons rice vinegar

1 tablespoon gochujang (Korean chili paste)

3 garlic cloves, minced

1 teaspoon grated ginger

1 teaspoon sesame seeds (optional)

1/4 teaspoon black pepper

For the Chicken:

1 lb (450 g) boneless, skinless chicken thighs or breasts, thinly sliced

For Garnish:

Green onions, sliced

Sesame seeds

Directions:

Prepare the Marinade:

In a medium bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, gochujang, minced garlic, grated ginger, sesame seeds (if using), and black pepper.

Marinate the Chicken:

Add the sliced chicken to the marinade, ensuring all pieces are fully coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.

Preheat the Air Fryer:

Preheat your air fryer to 375°F (190°C) for 3-5 minutes.

Cook the Chicken:

Lightly grease the air fryer basket to prevent sticking. Place the marinated chicken in a single layer, ensuring pieces are not overlapping. Cook for 8-10 minutes, flipping halfway through, until the chicken is golden and fully cooked (internal temperature should reach 165°F or 74°C).

Garnish and Serve:

Transfer the chicken to a serving plate. Garnish with sliced green onions and sesame seeds.

Serve hot with steamed rice, lettuce wraps, or as part of a Korean-inspired meal.

Prep Time: 10 minutes (plus marinating time) | Cooking Time: 10 minutes | Total Time: 20 minutes (excluding marinating time)

Kcal: 280 kcal per serving | Servings: 4 servings