Spicy Chicken Bulgogi Recipe

This spicy chicken bulgogi recipe is served in lettuce cups and makes for the perfect easy 15-minute dinner. You don't need to marinate this super flavorful and juicy chicken!

5 from 6 votes

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Prep Time 3

Cook Time 12

Total Time 15

Serving servings

Ingredients

Ingredients:

1 pound chicken breast, skinless and boneless, cut into 1-inch bite-size pieces
1 - 2 tablespoon olive oil
1 small yellow onion, finely diced
1 head butter lettuce
1 cup white or brown rice, cooked
2 green onions, thinly sliced
1 tablespoon sesame seeds, optional topping

Bulgogi Sauce:

¼ cup low-sodium soy sauce
1–2 tablespoon cold water
1 tablespoon gochujang Korean chili paste
2 large garlic cloves, minced
1 teaspoon fresh ginger, grated
1 - 3 teaspoon red chili flakes, based on desired spiciness
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 - 2 tablespoon honey, based on your desired sweetness level
1 teaspoon arrowroot or tapioca starch, or cornstarch

Instructions

Heat a large saute pan with olive oil to medium-high. Add onion and saute for 1 - 2 minutes, until translucent.
Add chicken pieces and cook for 6 – 7 minutes total, until no longer pink on the outside.
Meanwhile, in a medium bowl, whisk together soy sauce, water, gochujang chili paste, minced garlic, grated ginger, red chili flakes, vinegar, sesame oil, honey, and arrowroot starch. TIP: start with 1 teaspoon of red chili flakes, taste the sauce after simmering, and add more if you want it spicier.
Once the chicken is ready, reduce the heat to low and pour the bulgogi sauce on top of the chicken. Stir to combine and simmer on low until the sauce thickens slightly - for about 2 - 5 minutes. Taste and add more red chili flakes, if desired. NOTE: make sure the heat is on low, or the sauce will burn.
Meanwhile, wash lettuce. Then break off all large leaves and place them on a paper towel to dry.
Add a few spoonfuls of rice to each lettuce cup, top with warm chicken, sliced green onions, and sesame seeds. Enjoy!

Notes

Rice Vinegar: Can substitute with white wine vinegar.

Honey: Can substitute with light brown sugar or coconut sugar.

Make it Low Carb: Use cooked cauliflower rice.

Chicken Thighs: You can also use chicken thighs instead of chicken breast.

Grilling: First, brush the hot grill with oil. Then, place the marinated chicken on top. If you are using chicken breast, grill each side for 7 - 8 minutes per side (until the chicken is cooked through). If you are using chicken thighs, grill each side for 3 - 4 minutes (until cooked through).

Storing: Store leftover chicken bulgogi separate from the lettuce wraps and rice for best results. Store in an airtight container in the fridge for up to 4 days.

Reheating: Reheat the chicken in the microwave or on the stovetop until warm. Reheat the rice in the microwave. Keep the lettuce wraps cold.

Nutrition

Course Lunch & Dinner

Cuisine Korean

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