Clas­sic Korean-style stir-fried chicken

The Times Herald (Norristown, PA) - - FOOD - By Sta­cie Dong and Sim­ran Singh

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.

Chicken Bul­gogi

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.

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