Dak Bulgogi (Korean BBQ Chicken)

Ingredients

• about 680 g Boneless, skinless chicken thighs
• 1/4 cup Soy sauce (wheat-free)
• 2 tablespoons Brown sugar
• 1 tablespoon Sesame oil
• 4 cloves Garlic
• 1 tablespoon Ginger
• 1 tablespoon Rice vinegar
• 2 stalks Green onions
• 4 cups Cooked rice
• 1 tablespoon Sesame seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare Chicken and Aromatics: Slice the about 680 g boneless, skinless chicken thighs into thin, 0.635 cm (0.6 cm) strips. Mince the 4 cloves garlic and grate the 1 tablespoon ginger. Chop the 2 stalks green onions into 1.27 cm (1.3 cm) pieces.
2. 2Make the Marinade: In a medium bowl, whisk together the 1/4 cup soy sauce (wheat-free), 2 tablespoons brown sugar, 1 tablespoon sesame oil, the minced 4 cloves garlic, the grated 1 tablespoon ginger, and 1 tablespoon rice vinegar until well combined.
3. 3Marinate the Chicken: Add the sliced about 680 g chicken thighs to the bowl with the marinade and toss thoroughly to coat every piece. Allow the chicken to marinate at room temperature for a minimum of 15 minutes. If you plan to marinate for a longer period, up to 2 hours, cover the bowl and refrigerate to keep the chicken safe.
4. 4Cook the Dak Bulgogi: Heat a large skillet (e.g., a 30.48 cm skillet) or a wok over medium-high heat until the surface reaches approximately 190.6-204.4°C (190-205°C). Add the marinated chicken to the hot skillet in a single layer, discarding any excess marinade. Stir-fry for 5-7 minutes, breaking up any large pieces, until the chicken is cooked through, shows some light caramelization, and reaches an internal temperature of 74°C as measured with a meat thermometer.
5. 5Finish and Serve: During the last minute of cooking, stir in the chopped 2 stalks green onions. Remove the skillet from the heat and immediately serve the Dak Bulgogi over the 4 cups of cooked rice, garnished with the 1 tablespoon sesame seeds.

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