Updated: Mar 23
As a part of our homemade take out favorites we made this rather Americanized dak bulgogi with ingredients that are easily found in most supermarkets. This was a delightful sweet and salty chicken with great ginger flavor.
6 (515g) skinless, boneless chicken thighs
4 cloves of garlic, minced
1/2 (87g) red onion, diced
1 inch (20g) freshly grated ginger
3 TB low sodium soy sauce
1 TB maple syrup (or honey)
1 TB toasted sesame oil
1 TB red chili paste (or gochujang)
4 TB white wine (or mirim)
1. Cut the chicken thighs into bite-size pieces.
2. Mix all of the other ingredients together into a sauce. Combine with chicken and then marinate for 1 hour or overnight.
3. Use tongs to add chicken pieces to non-stick skillet and saute until done.
4. Remove chicken pieces and add the rest of the marinade to the skillet. Reduce into thicker sauce. Toss chicken in sauce and serve.
Nutrition Facts (approx.): 1 serving
Total Fat: 11.6 g
Saturated Fat: 4.1 g
Sodium: 692 mg
Total Carbohydrate: 8.25 g
Added Sugar: 3.3 g
Dietary Fiber: 0.6 g
Total Protein: 22.3 g