Korean Chicken Bulgogi

From: https://www.eatwithcarmen.com/chicken-bulgogi-dak-bulgogi/ 

Ingredients

  • 8 boneless skinless chicken thighs cut into bite size pieces

Chicken Bulgogi Marinade:

  • 1 onion sliced
  • 3 tablespoon soy sauce
  • 2 tablespoon brown sugar
  • 2 tablespoon mirin
  • 2 tablespoon sesame oil
  • 1 tbsp rice vinegar
  • 1 tablespoon avocado oil
  • 1 garlic clove
  • ½ inch ginger grated
  • 1 tablespoon gochujang paste omit if you don't like spicy

Method
 
Marinate the chicken 
  1. In a large bowl, add all the ingredients in with the chicken.
Pan Fry Instructions
  1. In a large skillet or wok, pan-fry the chicken on medium-high heat until the chicken is cooked. Stir fry until the sauce is caramelized and the chicken is fully cooked. Around 12 minutes.
Air Fryer Instructions
  1. Remove the air fryer rack 
  2. Preheat the air fryer at 385 degrees on air fry mode
  3. Place the chicken and the marinade in the air fryer basket. 
  4. Cook the chicken for 25 minutes flipping a couple of times to get a good caramelized crust. 
Notes
  • Cut chicken into bite size pieces if pan frying
  • Marinate for 30 minutes or longer, but not necessary.