Bulgogi Glazed Chicken with Kimchi Fried Rice

Succulent chicken thighs marinated in a sweet and savory bulgogi glaze, pan-seared to perfection, served with spicy kimchi fried rice and quick pickled cucumbers.

• Prep: 30 min
• Cook: 25 min
• Total: 55 min
• Servings: 2
• Cuisine: Korean
• Difficulty: Medium
• Cost: $5.16/serving

Dietary

• Nut-Free
• Dairy-Free
• High-Protein
• High-Fiber

Tags

• healthy
• roast
• savory
• spicy
• stir-fry

Ingredients

• 1 pound chicken thighs (boneless, skinless)
• 0.25 cup low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon light brown sugar
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 0.5 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 cup white rice (cooked, day-old if possible)
• 0.5 yellow onion (diced)
• 1 cup kimchi (chopped)
• 1 tablespoon kimchi juice
• 1 tablespoon gochujang
• 2 green onions (sliced)
• 1 large cucumber
• 0.25 cup white vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 2 eggs (fried)

Instructions

1. Marinate the chicken: Pat 1 pound chicken thighs dry. In a shallow dish or large Ziploc bag, combine 1/4 cup low-sodium soy sauce, 1 tablespoon sesame oil, 1 tablespoon light brown sugar, 2 minced garlic cloves, 1 tablespoon grated fresh ginger, and 1/4 teaspoon black pepper. Add chicken and turn to coat. Marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
2. Make quick pickled cucumbers: Thinly slice 1 large cucumber. In a small bowl, whisk together 1/4 cup white vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt until sugar and salt dissolve. Add cucumber slices and toss to coat. Let sit for at least 15 minutes.
3. Cook the chicken: Heat 1 tablespoon vegetable oil in a large skillet or cast-iron pan over medium-high heat. Remove chicken from marinade, shaking off any excess. Place chicken in the hot skillet and sear for 5-7 minutes per side, or until cooked through and nicely caramelized. Reserve any remaining marinade.
4. If desired, pour reserved marinade over chicken during the last minute of cooking to create a glaze, bringing to a boil for at least 30 seconds to ensure it cooks through.
5. Make the kimchi fried rice: In a separate large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add 1/2 diced yellow onion and cook until softened, about 3 minutes.
6. Add 1 cup chopped kimchi and 1 tablespoon kimchi juice. Cook, stirring, for 2-3 minutes.
7. Add 2 cups cooked white rice and break up any clumps. Stir in 1 tablespoon gochujang (if using) and cook for another 3-5 minutes, pressing the rice against the pan to get some crispy bits.
8. To serve: Slice the cooked chicken. Divide the kimchi fried rice between two plates. Top with sliced chicken. Drain the pickled cucumbers and serve alongside. Garnish with sliced green onions and a fried egg, if desired.

Notes

Day-old cooked rice works best for kimchi fried rice as it's drier and less likely to clump. Adjust gochujang for desired spice level.

Nutrition (per serving)

• Calories: 780
• Protein: 58.1 g
• Carbohydrates: 88.5 g
• Fat: 24.9 g
• Fiber: 9.5 g
• Sodium: 2050 mg
• Saturated Fat: 6.8 g
• Sugar: 14.2 g
• Cholesterol: 200 mg