Chicken Bulgogi

By: Bruce Weinstein and Mark Scarbrough

Chicken Bulgogi
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook
cuisine icon Keywords
15-30 min, 4 servings, boneless skinless chicken thighs, chicken broth, contributed, cook 12 min, easy, garlic cloves, light brown sugar, main course, max pressure cook, medium scallions, modern, peeled fresh ginger, prep 5 min, pressure cook, red chile paste, soy sauce, toasted sesame oil, unsweetened apple cider, white sesame seeds, yellow onion

prep icon Prep Time
5 min
cook icon Cook Time
12 min

serving icon Servings
4 servings
Ingredients
  • 1 medium yellow onion
  • 3 medium garlic cloves
  • 3/4 cup chicken broth
  • 1/4 cup unsweetened apple cider
  • 3 tbsp soy sauce
  • 2 tsp toasted sesame oil
  • 2 tbsp light brown sugar
  • 1 tbsp peeled fresh ginger
  • 1 tbsp red chile paste
  • 1 3/4 lbs boneless skinless chicken thighs
  • 4 medium scallions
  • 2 tsp white sesame seeds
Instructions
  • Mix the onion, garlic, broth, cider, soy sauce, sesame oil, brown sugar, ginger, and chile paste in the cooker until the brown sugar dissolves. Stir the chicken into the sauce and lock the lid onto the pot.
  • Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 12 minutes with the Keep Warm setting off.
  • Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Spoon the chicken and sauce into bowls; top with the scallions and sesame seeds.
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