Classic Korean-style stir-fried chicken
a few of our favorite nocook — or almost no-cook — toppings at home: crunchy cucumber slices seasoned with a bit of salt, sugar and rice wine vinegar; carrot matchsticks; thinly sliced red, yellow or orange bell peppers; blanched bean sprouts; and wilted spinach, seasoned with salt and a drizzle of toasted sesame oil.
Serves 2 adults and 2 kids as part of a bibimbap bowl INGREDIENTS 3 tablespoons soy sauce 1 tablespoon brown sugar 1 tablespoon honey 2 cloves garlic, minced 1 teaspoon minced ginger ½ teaspoon sesame oil 1 teaspoon red chili flakes 3 scallions, chopped
1 pound chicken thighs, cut into ½- to 1-inch cubes
2 tablespoons vegetable oil Salt and pepper to taste Garnish: Sesame seeds, chopped scallions INSTRUCTIONS
Combine the soy sauce, brown sugar, honey, minced garlic and ginger, sesame oil, chili flakes and chopped scallions, stirring well to dissolve the sugar. Toss the cubed chicken with the marinade and refrigerate for at least 30 minutes or overnight.
Heat the oil in a skillet. Using a slotted spoon, transfer the marinated chicken to the skillet, draining off excess marinade. Fry the chicken over medium-high heat for 5 to 6 minutes or until the chicken is cooked through and browned. Resist the temptation to move the chicken too much as you cook it. Letting it sit undisturbed for a few minutes on a side will help it to caramelize and brown.
Taste and season the meat with salt and pepper, as needed. Garnish with chopped scallions and sesame seeds and serve.
This Korean-inspired chicken bulgogi gets plenty of flavor from a sweet and tangy marinade.