Korean Soy-Garlic Skillet Chicken Bulgogi (4 Servings)

Inspect 454 g chicken thighs, unfolding unusually thick sections for even cooking. Do not rinse raw chicken; use separate raw-poultry tools.

Combine 45 ml low-sodium soy sauce, 30 ml mirin, 2 tbsp brown sugar, 2 tbsp garlic, 15 ml sesame oil and 1 tsp onion powder in a bowl.

Coat raw chicken evenly, cover and marinate in the refrigerator for at least 30 minutes, never at room temperature.

Preheat a large skillet over medium-high and add 15 ml oil. If the pan is small, cook in two batches rather than crowding it.

Lay chicken flat and sear the first side about 4–5 minutes. Lower heat slightly if the sugar-rich marinade begins to burn.

Flip and cook about another 4–5 minutes; confirm the thickest chicken center reaches at least 74°C with a thermometer. Cook longer if needed.

Move cooked chicken to a clean plate, rest 5–10 minutes, slice and divide into four servings. Never reuse raw-marinade utensils without cleaning.

Refrigerate leftovers within two hours, use within 3–4 days or freeze, and reheat to 74°C.