Description
Experience the fiery flavors of Korea at home with this Buldak (Korean Fire Chicken) recipe. Tender, juicy chicken thighs are marinated and pan-seared, then tossed in a spicy, sweet, and savory sauce that’s guaranteed to deliver a satisfying kick. Perfect for spice lovers, this dish is a great way to bring an exciting, restaurant-quality Korean meal right to your table.
Ingredients
Units
Scale
For the Chicken
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
For the Sauce
- 1/4 cup gochugaru (Korean red chili flakes)
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon minced garlic
- 1 tablespoon rice vinegar
- 1 tablespoon mirin (sweet rice wine)
- 1 teaspoon sesame oil
For Serving
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Mozzarella cheese (optional, for topping)
- Steamed rice
Instructions
- Prepare the Chicken: Pat dry the chicken thighs and cut them into bite-size pieces. Season the meat with salt and pepper, ensuring even distribution, and set aside while you make the sauce.
- Mix the Sauce: In a medium bowl, combine gochugaru, gochujang, soy sauce, brown sugar, honey, minced garlic, rice vinegar, mirin, and sesame oil. Whisk together until fully blended and smooth.
- Marinate: Add the chicken to the sauce bowl, tossing to coat every piece thoroughly. Cover and let marinate for at least 30 minutes (or up to 2 hours) in the refrigerator for deeper flavor.
- Cook the Chicken: Heat vegetable oil in a large, heavy skillet or nonstick pan over medium-high heat. Add the marinated chicken (and any extra sauce). Spread out the pieces so they brown evenly. Cook for about 8-10 minutes, turning occasionally, until the chicken is just cooked through and caramelized at the edges.
- Melt the Cheese (Optional): If using cheese, sprinkle shredded mozzarella evenly over the chicken while still in the pan. Cover with a lid and reduce the heat to low for 1–2 minutes, just until the cheese is melted and gooey.
- Finish and Serve: Transfer the fire chicken to a serving platter. Garnish with green onions and toasted sesame seeds. Serve hot with steamed rice to help balance the heat.
Notes
- Adjust the level of gochugaru and gochujang to control the spiciness to your preference.
- Chicken thighs work best as they stay juicy, but chicken breast can be used for a lighter option.
- Add the mozzarella cheese for a Korean bar-style Buldak, or leave it out for the classic version.
- This dish is delicious as a main meal or a shared appetizer.
- Leftovers reheat well but may be even spicier the next day.
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup chicken)
- Calories: 425
- Sugar: 9g
- Sodium: 1170mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 150mg
