Korean BBQ chicken, also known as dak galbi or dakgangjeong, is a popular Korean dish consisting of bite-sized pieces of marinated chicken thigh or breast meat that are grilled along with vegetables and a sweet and spicy sauce. This flavorful chicken is tender, juicy and packs a punch thanks to the blend of spices and seasoning used in the marinade. The dish is commonly made at home but is also served at many Korean BBQ restaurants. Making authentic Korean BBQ chicken at home is easy to do with just a few simple ingredients and steps. Read on for a complete guide on how to make homemade Korean BBQ chicken that will rival your favorite restaurant versions.

Ingredients Needed

Korean BBQ chicken requires just a handful of ingredients that can be found at most major grocery stores. Here is what you will need:

Chicken – Boneless, skinless chicken thighs or breasts cut into 1 to 1 1/2 inch pieces. Thighs are more flavorful.
Soy Sauce – For marinating the chicken and providing signature Korean flavor. Use regular or low-sodium.
Brown Sugar – To balance out soy sauce and add sweetness.
Rice Wine Vinegar or Apple Cider Vinegar – For acidity and tenderizing chicken.
Sesame Oil – Nutty, aromatic flavor. Just a small amount needed.
Korean Chili Powder or Flakes – For heat and characteristic Korean spice flavor. Gochugaru is traditional.
Garlic – Minced or grated garlic adds tons of flavor.
Ginger – Grated fresh ginger also boosts flavor.
Green Onions – Chopped green onions give freshness and color.
Vegetables – Onion, zucchini, mushrooms, carrots etc.
Oil – For cooking. Canola, vegetable or sesame oil.
Salt and Pepper

For the sauce:

Soy Sauce
Brown Sugar or Honey
Rice Wine Vinegar or Apple Cider Vinegar
Sesame Oil
Korean Chili Powder or Sauce
Cornstarch or Potato Starch

Step-by-Step Instructions

Follow these simple steps for making perfect Korean BBQ chicken at home:

1. Cut and Prep Chicken

Take 1 to 1 1/2 lbs boneless, skinless chicken thighs or breasts. Rinse and pat dry chicken pieces with paper towels.
Cut chicken into 1 to 1 1/2 inch bite-sized pieces. This ensures quick and even cooking.
Place the chopped chicken pieces in a large bowl.

2. Make the Marinade

In a small bowl, combine the marinade ingredients:

1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons vinegar (rice wine or apple cider)
1 tablespoon sesame oil
1 to 2 teaspoons Korean red pepper flakes or powder
3 cloves minced garlic
1 tablespoon freshly grated ginger
2 sliced green onions (green parts only)

Whisk together until sugar and salt dissolve.

3. Marinate the Chicken

Pour the marinade over the chicken pieces.
Toss and mix to evenly coat all chicken pieces.
Cover bowl with plastic wrap and place in fridge to marinate for 30 minutes up to overnight.
The longer you marinate, the more flavorful the chicken will be.

4. Prep the Vegetables

While chicken is marinating, prep your vegetables:

Thinly slice 1 onion. Separate into rings.
Cut zucchini or squash into 1/2 inch thick half moons.
Slice mushrooms if using.
Julienne carrots into matchsticks.
Prepare any other veggies you want to use.

5. Make the Sauce

In a small bowl, mix together the sauce ingredients:

3 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon vinegar
1 teaspoon sesame oil
1 tablespoon gochujang or chili garlic sauce
1 teaspoon cornstarch

Whisk together until smooth. Set aside.

6. Cook the Chicken and Vegetables

Heat 1 Tbsp oil in large skillet or grill pan over medium-high heat.
Remove chicken from marinade, letting excess drip off. Discard leftover marinade.
Add chicken pieces to skillet in a single layer. Cook for 2-3 minutes per side until lightly charred.
Remove chicken from pan and set aside.
Add a little more oil to pan if needed along with the sliced onions. Cook for 1 minute.
Add remaining vegetables and cook for 2-3 minutes until starting to soften.
Push veggies to sides of pan. Add prepared sauce to center of pan.
Return chicken to pan and toss everything together until coated in sauce.
Remove from heat once chicken is glazed and cooked through.

7. Garnish and Serve

Transfer Korean BBQ chicken and vegetables to a platter. Garnish with sesame seeds and extra sliced green onions if desired. Enjoy immediately while hot. Best when served with steamed rice. Leftovers can be refrigerated for up to 4 days. Reheat gently before serving again.

Tips for Making Perfect Korean BBQ Chicken at Home

Follow these tips for the absolute best homemade Korean BBQ chicken:

Use bone-in chicken thighs for maximum flavor and juiciness. Boneless thighs or breasts work too.
Cut chicken into same sized pieces so they cook evenly.
Let chicken marinate for at least 30 minutes, longer is even better.
Use a cast iron skillet or grill pan to get nice char marks.
Cook chicken in batches if needed to avoid steaming.
Add vegetables halfway through cooking to let them char a bit.
Use gochujang (Korean chili paste) instead of chili powder for authentic flavor.
Slice green onions on a sharp bias for pretty garnish.
Serve with steamed white rice and kimchi on the side.
Swap in your favorite veggies like broccoli, bell peppers, potato etc.
For spicy chicken, increase amount of Korean chili powder or flakes.
For sauce, use chili garlic sauce instead of gochujang for different flavor.
Leftovers hold up well for several days refrigerated.

With a few simple ingredients and easy steps, you can make restaurant-quality Korean BBQ chicken at home any night of the week. Adjust the spice level to your personal tastes. This versatile chicken works for meal prep lunches or fun dinner parties. Impress your family and friends with your Korean cooking skills. Once you master this flavorful chicken, try using the same marinade and sauce with pork, beef, shrimp or tofu. The options are endless with this popular Korean marinade base. Serve it over rice with kimchi and veggies for an authentic and healthy Korean meal the whole family will love.

FAQs about Making Korean BBQ Chicken

Here are answers to some of the most frequently asked questions about making authentic Korean BBQ chicken at home:

What’s the best cut of chicken to use for Korean BBQ?

Boneless skinless chicken thighs are the most flavorful and traditional cut to use. The dark meat has more fat so it stays juicy and tender. Boneless breasts also work but can dry out quicker.

Is it better to use frozen or fresh chicken?

Fresh is best, but frozen will also work fine. Just be sure to thaw it completely before marinating.

What if I can’t find gochugaru chili flakes?

You can substitute ancho chili powder, regular chili powder or chili garlic sauce instead. The flavor won’t be exactly the same but it will still taste good.

Do I need a grill to make Korean BBQ chicken?

No, you can make it easily in a skillet or grill pan on the stovetop. You won’t get the same char but the flavor will be very close.

Can I use a slow cooker or instant pot?

Yes, just adjust cooking times. Marinate chicken first then cook on high for 3-4 hours until tender.

Should I marinate chicken overnight?

It’s not required, but marinating for a few hours or overnight allows the chicken to absorb more flavor.

How long does Korean BBQ chicken last in the fridge?

It will keep well for 3 to 4 days in an airtight container. Reheat gently before serving.

Can I freeze the leftovers?

Yes, it freezes well for 2-3 months. Thaw in the fridge before reheating to serve.

What sides go well with Korean BBQ chicken?

Steamed rice, kimchi, vegetables and noodles are perfect accompaniments. Bibimbap is also a great pairing.

By mastering how to make Korean barbecue chicken at home, you can enjoy this flavorful dish anytime without the high price tag of restaurants. Impress family and friends with your Korean cooking expertise. Just a few easy steps makes an authentic tasting meal the whole family will love.

Conclusion

Korean BBQ chicken is a fabulous home cooked meal that captures the essence of Korean flavors. With a sweet and spicy marinade, tender chicken and quick cooking time, it makes for a weeknight dinner everyone will enjoy. The secret is in the signature Korean chili pepper flakes that provide vibrant flavor in the marinade and sauce. Combined with soy sauce, brown sugar and garlic, you get perfectly balanced chicken that rivals any Korean restaurant. Follow the simple steps in this guide for restaurant-worthy results. Adjust the heat to your own spice preferences and use your favorite veggies. Enjoy this versatile chicken over rice with all the fixings for an immersive Korean meal. Impress your family with your new Korean cooking chops. Once you get the basic method down, you can substitute beef, pork, seafood or tofu for an endless variety of Korean BBQ dinners at home.

how-to-make-korean-bbq-chicken/README.md

How to Make Korean BBQ Chicken