Dak Bulgogi (Korean Chicken Bulgogi)

• 1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, trimmed of fat
• 3 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 1 tablespoon rice wine or 1 tablespoon mirin
• 1 tablespoon garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon sesame oil
• 1/4 teaspoon black pepper
• 1 teaspoon sesame seeds

1. Cut the chicken into 2 inch x 1 inch pieces.
2. In a bowl, mix all of the ingredients together except for the chicken until the sugar has dissolved. Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the refrigerator.
3. Preheat a skillet over medium-high heat. Add the chicken pieces, reserving the marinade. Cook until slightly browned and cooked through, about 2 minutes per side.
4. The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade 1 tablespoon at a time when the pan gets dry. If needed, reduce the heat to avoid burning.
5. Remove from the heat and serve immediately. Options for serving include lettuce wraps with a dollop of ssamjang (spicy wrapping sauce) or doenjang (soybean paste), your choice of salad or as a side dish along with a bowl of rice.

chicken, soy sauce, lemon juice, brown sugar, honey, rice wine, garlic, fresh ginger, sesame oil, black pepper, sesame seeds

Taken from www.food.com/recipe/dak-bulgogi-korean-chicken-bulgogi-514592 (may not work)