Korean Barbecued Chicken Recipe

Name: Korean Barbecued Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the chicken:; 2 pounds boneless, skinless chicken pieces; 2 tablespoons granulated sugar; 4 tablespoons dark Japanese or Korean soy sauce; 1 ounce ginger, peeled and grated; 1 large garlic clove, peeled, crushed, and minced; 1 scallion, root and green stems trimmed, and stalk minced; 1 teaspoon sesame oil; black pepper; 1 head of Boston or Romaine lettuce; Spicy Vinegar Dipping Sauce; 1/2 cup rice vinegar; 1/4 cup dark Korean or Japanese soy sauce; 1 tablespoon sugar; 2 ounces fresh ginger, peeled and minced; 1 scallion, root and green stems trimmed, stalk minced; 1 garlic clove, peeled, crushed, and minced; 1 teaspoon sasame oil; wee tiny bit of ground red pepper (optional)

Servings: persons

For the chicken:
2 pounds boneless, skinless chicken pieces
2 tablespoons granulated sugar
4 tablespoons dark Japanese or Korean soy sauce
1 ounce ginger, peeled and grated
1 large garlic clove, peeled, crushed, and minced
1 scallion, root and green stems trimmed, and stalk minced
1 teaspoon sesame oil
black pepper
1 head of Boston or Romaine lettuce
Spicy Vinegar Dipping Sauce
1/2 cup rice vinegar
1/4 cup dark Korean or Japanese soy sauce
1 tablespoon sugar
2 ounces fresh ginger, peeled and minced
1 scallion, root and green stems trimmed, stalk minced
1 garlic clove, peeled, crushed, and minced
1 teaspoon sasame oil
wee tiny bit of ground red pepper (optional)

1
For the chicken:
2
Cut the chicken into one-inch pieces (I used kitchen shears for this). Whisk all the marinade ingredients together in a bowl and pour over the chicken, tossing to make sure that all chicken makes contact with the marinade. Let it sit for about 30-40 minutes at room temperature.
3
Remove chicken from the marinade using a slotted spoon (a lot of the marinade will cling to the chicken, and that is fine) and cook the chicken in a lightly-oiled pan. I found that starting it over high heat until the exterior was well-browned and then reducing the heat to low/medium produced the best results - it allowed for nice searing initially, and the low heat carmelizes the sugar in the marinade.
4
Rinse off the lettuce leaves and heap them on a platter. Let everyone serve themselves with lettuce and chicken, tearing off pieces of lettuce and wrapping the chicken in it. Serve with spicy vinegar dipping sauce.
5
For the sauce:
6
Stir it all together. Make sure the sugar is mostly dissolved. That's it.

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the chicken:, 2 pounds boneless, skinless chicken pieces, 2 tablespoons granulated sugar, 4 tablespoons dark Japanese or Korean soy sauce, and more.

Yes, Korean Barbecued Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Barbecued Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions