Step 1: Prepare the Chicken

Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Place them in a large mixing bowl. Chicken thighs are recommended for their juiciness, but chicken breast can be used if you prefer leaner meat.

Step 2: Make the Marinade

In a separate bowl, combine the soy sauce, gochujang, honey, sesame oil, minced garlic, grated ginger, and rice vinegar. Mix well until all the ingredients are thoroughly incorporated. This marinade is the soul of Chicken Bulgogi, so ensure the flavors are balanced before adding it to the chicken.

Step 3: Marinate the Chicken

Pour the marinade over the chicken, ensuring every piece is evenly coated. Cover the bowl with plastic wrap or transfer the chicken and marinade to a zip-top bag. Let it marinate in the refrigerator for at least 30 minutes, but for best results, allow it to marinate for 2–4 hours. The longer the chicken marinates, the more flavorful it will be.

Step 4: Cook the Chicken

Heat a large skillet or grill pan over medium-high heat. Add a splash of oil to prevent sticking, then add the marinated chicken in a single layer. Avoid overcrowding the pan, as this can cause the chicken to steam rather than sear. Cook for 4–5 minutes per side or until the chicken is golden brown and fully cooked.

Step 5: Add Vegetables

Once the chicken is nearly cooked, add the sliced onion, carrot, and green onions to the skillet. Sauté for another 3–4 minutes, allowing the vegetables to soften and absorb the flavors of the marinade.

Step 6: Garnish and Serve

Transfer the cooked chicken and vegetables to a serving platter. Garnish with toasted sesame seeds, additional green onions, and fresh cilantro if desired. Serve hot alongside steamed rice, lettuce wraps, or noodles.