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Air Fryer Chicken Bulgogi: A Flavor-Packed Korean Delight

This Air Fryer Chicken Bulgogi is a delicious fusion of sweet, savory, and smoky flavors. Marinated in a rich blend of soy sauce, brown sugar, and aromatic spices, this Korean-inspired dish delivers juicy, caramelized perfection with minimal effort. Perfect for weeknight dinners, meal prep, or summer BBQs, it pairs beautifully with rice, lettuce wraps, or fresh vegetables.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs chicken thighs boneless and skinless
  • ½ Korean pear grated
  • ¼ cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon mirin
  • 1 tablespoon sesame oil
  • 3 cloves garlic minced
  • 1 teaspoon ginger grated
  • 1 tablespoon gochujang optional, for spice
  • 1 teaspoon sesame seeds for garnish
  • 2 green onions chopped (for garnish)

Method
 

  1. Prepare the Marinade: In a blender or mixing bowl, combine grated pear, soy sauce, brown sugar, mirin, sesame oil, garlic, ginger, and gochujang. Blend or mix well until smooth.
  2. Marinate the Chicken: Place chicken thighs in a bowl or zip-top bag. Pour marinade over the chicken, ensuring full coverage. Let it marinate for at least 1 hour, preferably overnight for the best flavor.
Cooking Methods:
  1. Air Fryer: Preheat to 385°F (195°C). Arrange marinated chicken in a single layer and cook for 25 minutes, flipping halfway for even caramelization.
  2. Pan-Fry: Heat a skillet over medium-high heat. Sear the chicken for about 7 minutes per side until golden brown and cooked through.
  3. Grill: Preheat grill to low heat. Cook chicken for 8 minutes per side, ensuring a smoky, slightly charred finish.
  4. Serve and Enjoy: Slice the chicken and garnish with sesame seeds and green onions. Serve with rice, lettuce wraps, or fresh veggies.
  5.  

Notes

  • For a healthier option, use low-sodium soy sauce.
  • Korean pear can be substituted with apple or a splash of pineapple juice.
  • Adjust spice levels by increasing or omitting gochujang.
  • Leftovers store well in an airtight container for up to 3 days.