Pan-Fried Korean Chicken Bulgogi

• 1.5 lbs (700g) boneless, skinless chicken thighs
• 1 tablespoon neutral cooking oil
• 1 stalk green onion
• 1 tablespoon toasted sesame seeds
• ¼ cup soy sauce
• 2 tablespoons brown sugar
• 1 to 2 tablespoons mirin
• 1 tablespoon toasted sesame oil
• 3–4 cloves garlic
• 1 teaspoon fresh ginger
• ½ small onion
• 1 to 2 teaspoons gochugaru
• A pinch of black pepper

Instructions

1. 1

   Mix the Marinade: In a large bowl or a zip-top bag, combine the soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, diced onion, and red pepper flakes. Whisk well until the sugar dissolves.

2. 2

   Marinate the Chicken: Add the sliced chicken to the bowl or bag, making sure every piece is well-coated. Cover and let marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor).

3. 3

   Heat the Skillet: Heat a large heavy-duty skillet or cast-iron pan over medium-high heat and add the neutral cooking oil.

4. 4

   Sear the Chicken: Shake off any excess liquid from the chicken pieces and place them in the hot skillet in a single layer (cook in batches if your pan is on the smaller side so it sears instead of steams).

5. 5

   Caramelize: Let the chicken cook undisturbed for 3 minutes until the bottom develops a rich, dark golden crust. Flip the pieces and cook for another 2 to 3 minutes until fully cooked through and slightly caramelized around the edges from the sugars in the marinade.

6. 6

   Garnish & Serve: Remove from heat, garnish with the toasted sesame seeds and fresh green onions.