Description
A modern twist on Korean Bulgogi using the air fryer for perfectly charred, tender chicken with a sweet and savory soy-ginger glaze.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs, sliced
- 1/4 cup soy sauce
- 3 tbsp brown sugar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
- Optional: Sesame seeds and scallions for garnish
Instructions
- Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and rice vinegar in a bowl.
- Add chicken slices to the marinade and toss to coat evenly.
- Marinate for at least 30 minutes in the refrigerator.
- Preheat air fryer to 400°F.
- Place chicken in the basket in a single layer.
- Air fry for 10-12 minutes, shaking halfway through.
- Brush with remaining marinade in the last 2 minutes of cooking.
- Garnish with sesame seeds and green onions before serving.