- Agoston Haraszthy born (1812)
- 1 boneless, skinless chicken thigh and/or breast, trimmed of fat
- 3 soy sauce
- 1 lemon juice
- 1 brown sugar
- 1 honey*
- 1 rice wine or mirin
- 1 minced garlic
- 1 grated ginger
- 1 sesame oil
- Pinch of black pepper
- 1 sesame seeds
If you like the sweet and savory bulgogi flavor, but don't like red meat, this one's for you! Bulgogi is a marinated meat dish made with thin slices of beef. Dak bulgogi is a variation made with chicken. "Dak" means chicken.
For the chicken version, I like to add a bit of lemon flavor. It certainly gives the dish a tasty spark! I used boneless chicken thigh, but you can use boneless breast or a combination of both parts. The bite-sized chicken pieces marinate and cook quickly, making this dish a good option for a weeknight meal.
You can enjoy the chicken in lettuce wraps with a dollop of ssamjang or doenjang (soybean paste). It will be equally delicious simply served with your choice of salad or a side dish along with a bowl of rice. Enjoy!
See all recipes for chicken.
Cut the chicken into 2-inch-by-1-inch pieces. In a bowl, mix all of the ingredients together except for the chicken until the sugar has dissolved. Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the refrigerator.
Preheat a skillet over medium-high heat. Add the chicken pieces, reserving the marinade. Cook until slightly browned and cooked through, about 2 minutes per side. (The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade 1 tablespoon at a time when the pan gets dry. If needed, reduce the heat to avoid burning.) Remove from the heat and serve immediately.
*Note: If you don't have honey, just add 1 1/3 more tablespoons brown sugar to the marinade.