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Korean BBQ Chicken Recipe

Korean BBQ Chicken Recipe
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★★★★★

5 from 26 reviews

This Slow Cooker Korean BBQ Chicken recipe delivers tender, flavorful chicken infused with a savory and sweet homemade Korean barbecue sauce. Perfect for easy weeknight dinners, the chicken is slow-cooked to juicy perfection and finished with a delicious sauce made from soy, hoisin, honey, and spices. Serve it over rice and garnish with sesame seeds, green onions, shallots, and baby carrots for a colorful, satisfying meal.

Ingredients

Scale

Chicken and Aromatics

  • 2 lbs boneless skinless chicken breasts
  • 6 cloves garlic, crushed
  • 1 Tbsp minced ginger (divided: 1/2 Tbsp for initial cooking, 1/2 Tbsp for sauce)
  • 1/4 cup chopped green onions (divided)
  • Pinch of salt and pepper
  • 1/2 cup chicken broth

BBQ Sauce

  • 1/4 cup Tamari soy sauce
  • 1/4 cup sweet chili sauce
  • 2 Tbsp hoisin sauce
  • 1 Tbsp light brown sugar
  • 1 Tbsp honey
  • 1 Tbsp rice wine vinegar (or rice vinegar)
  • 1 Tbsp sesame oil
  • 1 tsp turmeric
  • 1/2 tsp coarse black pepper
  • 1/2 tsp red pepper flakes

Thickening Slurry

  • 1 Tbsp cornstarch
  • 1 Tbsp water

Garnishes

  • Sesame seeds
  • Baby carrots, thinly sliced
  • Shallots, thinly sliced
  • Chopped green onions

Instructions

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels and season them lightly with salt and pepper. Place the chicken in the slow cooker alongside the crushed garlic, 1/2 tablespoon chopped ginger, and 1/4 cup chopped green onions.
  2. Add Broth and Cook: Pour 1/2 cup chicken broth over the chicken in the slow cooker. Cover and cook on high for 4 hours, or on low for 5 hours, until the chicken is tender and fully cooked.
  3. Shred Chicken: Once cooked, shred the chicken using two forks directly in the slow cooker. Drain and discard any excess liquid to prevent the dish from becoming too watery. Return the shredded chicken to the slow cooker.
  4. Make the Sauce: In a medium bowl, whisk together the Tamari soy sauce, sweet chili sauce, hoisin sauce, light brown sugar, honey, rice wine vinegar, sesame oil, remaining 1/2 tablespoon minced ginger, turmeric, black pepper, and red pepper flakes until fully combined.
  5. Prepare Slurry and Combine: In a small bowl or ramekin, whisk together cornstarch and water to form a smooth slurry. Add this slurry to the sauce mixture and whisk thoroughly to combine. Pour this sauce over the shredded chicken in the slow cooker and toss gently to coat the chicken evenly.
  6. Final Cooking: Cover the slow cooker again and cook on high for an additional 30 minutes to allow the sauce to thicken and flavors to meld.
  7. Serve and Garnish: Serve the Korean BBQ chicken warm over steamed rice. Garnish with sesame seeds, thinly sliced baby carrots, shallots, and chopped green onions for added texture and flavor. Enjoy your homemade Korean BBQ Chicken!

Notes

  • You can use chicken thighs instead of breasts for a juicier texture.
  • If you prefer spicier BBQ chicken, increase the red pepper flakes to 1 teaspoon.
  • Use gluten-free tamari soy sauce to make this recipe gluten-free.
  • Double the sauce quantities if you like extra sauce for dipping or drizzling.
  • The slow cooker times may vary slightly depending on your appliance, so check chicken for doneness before shredding.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.

Nutrition

Keywords: Korean BBQ Chicken, slow cooker chicken, Korean chicken recipe, easy Korean BBQ, boneless chicken breasts, Korean BBQ sauce

Find it online: https://messykitchenmagic.com/korean-bbq-chicken-recipe/