Chicken bulgogi

Get: 1 lbs chicken thigh meat, boneless + skinless, chopped into 1cm strips 5 cloves of garlic, pressed 4g fresh ginger, microplaned (about 1 tbsp) 3 green onions, coarsely chopped 4 tbsp soy sauce 3 tbsp dry sherry 1 tbsp olive oil 0.5 tbsp sesame oil 1 tbsp hoisin sauce 1 tbsp rice vinegar 1 tsp fish sauce 2 tbsp honey 1/2 tsp garlic powder 1 tsp onion powder 1 tsp black pepper Do: chop the chicken, onions, garlic, ginger whisk all remaining ingredients together to make the marinade add the chicken to the marinade, and seal Refrigerate for 2-4 hours, or up to overnight Sear on high heat until cooked through to 160F, about 5 minutes. Turn once or twice to brown evenly. Results: Yummy! The chicken browned nicely and tasted good. The honey/sugar might be important for that. Try not to pour too much liquid into the pan! If you over-made the marinade then there will be too much liquid and the chicken won't be dry enough to brown. burning the sauce a bit helps with the restaurant flavor. i also added the hoisin which may have helped. the chopped scallion was nice texture. References: http://crazykoreancooking.com/spicy-chicken-bulgogi https://kimchimari.com/easy-chicken-bulgogi-dak-bulgogi-bbq/