Name: Chicken Bulgogi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 750 g boneless (skinless chicken breasts, cut into bite-sized pieces); 1 small pear (grated (about ½ cup or 120 g)); 3 tablespoons dark soy sauce (45 ml); 1 tablespoon mirin or rice vinegar (15 ml); 1 teaspoon fresh ginger (grated (5 g)); 2 cloves garlic (crushed (about 2 teaspoons or 6 g)); 2 packets Splenda (4 g); 1 tablespoon sesame oil (15 ml (or a neutral oil if unavailable)); Juice of 1 lime (about 2 tablespoons or 30 ml); ¼ teaspoon black pepper (1 g); Pinch of salt (optional, as soy sauce is already salty); 1 teaspoon sesame seeds (for garnish (optional))

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Chicken Bulgogi brings the bold, sweet-savory flavors of Korean BBQ to your table with a healthier twist. This 1-Point version replaces traditional corn syrup with Splenda while keeping the grated pear, soy sauce, garlic, and ginger that make the marinade so delicious.

The result is tender, caramelized chicken that’s packed with flavor and low on points. This versatile dish is quick to make and perfect for any meal—serve it with rice and steamed vegetables, or wrap it in lettuce for a fresh, light option.

Explore more exciting flavors with our Weight Watchers dinner recipes!

Korean Chicken Bulgogi on a plate with fresh green beans.

Why should you try Bulgogi Chicken?

If you love American fast food (and honestly, who doesn’t?), Bulgogi Chicken might just become your new favorite. It delivers everything we crave in fast food—quick to make, affordable, and bursting with flavor—but it skips the guilt.
Sweet, salty, tangy, and savory in every bite: The flavor combination is addictive. A little sweet, a little salty, with hints of garlic and ginger—it’s the kind of dish where you keep reaching for one more bite. I like to prepare a generous batch and serve it with steamed green beans and a drizzle of mirin sauce. Delicious and low in points!
Healthy meets quick: This recipe doesn’t require deep frying or complicated steps. Once marinated, the chicken cooks in minutes on a hot pan or griddle. It’s the perfect healthy meal that still satisfies those fast-food cravings.
Korean food at home: Whether you’re watching K-dramas or just exploring new cuisines, this recipe brings Korean flavors to your kitchen without the need for hard-to-find ingredients.
Versatile and beginner-friendly: Bulgogi Chicken works well in so many dishes—on its own, over rice, or wrapped in lettuce for a light meal. It’s so simple that even beginners can make it without any hassle.

Preparation Time: 15 minutes
Marinating Time: 30 minutes
Cooking Time: 10 minutes
Total Time: 55 minutes
Servings: 4
Portion Size: 1 cup (250 g) cooked chicken

ZERO WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients

750 g boneless, skinless chicken breasts, cut into bite-sized pieces
1 small pear, grated (about ½ cup or 120 g)
3 tablespoons dark soy sauce (45 ml)
1 tablespoon mirin or rice vinegar (15 ml)
1 teaspoon fresh ginger, grated (5 g)
2 cloves garlic, crushed (about 2 teaspoons or 6 g)
2 packets Splenda (4 g)
1 tablespoon sesame oil (15 ml) (or a neutral oil if unavailable)
Juice of 1 lime (about 2 tablespoons or 30 ml)
¼ teaspoon black pepper (1 g)
Pinch of salt (optional, as soy sauce is already salty)
1 teaspoon sesame seeds, for garnish (optional)

Instructions

1. Prepare the Marinade

In a large bowl, combine the following ingredients: grated pear, soy sauce, mirin, grated ginger, crushed garlic, Splenda, sesame oil, lime juice, and black pepper.
Stir the mixture well until all the ingredients are evenly blended.

Marinade ingredients mixed in a small bowl.

2. Marinate the Chicken

Place the chicken pieces into the bowl with the marinade. Using a spoon or your hands, ensure that each piece is well coated with the marinade.
Cover the bowl with plastic wrap or a lid and let the chicken marinate for at least 30 minutes in the refrigerator. If you have more time, you can marinate it for up to an hour for deeper flavor, but avoid exceeding this to prevent the meat from becoming too soft.

3. Cook the Chicken

Heat a large nonstick skillet, griddle, or frying pan over medium-high heat. Allow the pan to get very hot before adding the chicken.
Add the chicken pieces to the hot pan, arranging them in a single layer. Do not overcrowd the pan—cook in batches if necessary. Avoid adding extra oil since the marinade contains sesame oil.
Sear the chicken for about 2-3 minutes per side until it develops a golden-brown, caramelized glaze. Turn the pieces occasionally to ensure even cooking.
If the marinade begins to burn slightly, lower the heat and continue cooking. The chicken should be tender, fully cooked, and lightly caramelized.

4. Serve the Chicken Bulgogi

Transfer the cooked chicken to a serving dish and sprinkle with sesame seeds for added flavor and a touch of crunch (optional).
Serve the chicken hot with stir-fried vegetables, or wrapped in lettuce leaves for a light and refreshing option.

Variations and Substitutions for Bulgogi Chicken

While this chicken version is fantastic, Bulgogi is incredibly versatile. Here are a few popular variations you can try:

Beef Bulgogi: The most famous version of Bulgogi uses thinly sliced beef. If you’re looking to switch things up, try it with beef (or pork). Both are absolutely delicious and worth the extra points.
For a deeper umami flavor, add a splash of oyster sauce to the marinade. It enhances the savory notes and pairs beautifully with the other ingredients.
For a more traditional flavor, replace the vinegar with mirin or sake. Both ingredients tenderize the meat.
Vegetarian Option: Substitute the chicken with tofu or portobello mushrooms. Both soak up the marinade well and make a great plant-based alternative.

Tips and Tricks for Making Bulgogi Chicken

Making the perfect Bulgogi Chicken comes down to a few key tips:

Blend the Marinade: If you want a silky-smooth sauce, blend the marinade ingredients. This ensures the grated pear, ginger, and garlic combine perfectly for a consistent texture.
Get the Pan Hot: Your pan or griddle needs to be sizzling hot. The chicken should hit the pan with a sizzle—that’s how you get that signature caramelized finish without overcooking the meat.
Add Vegetables: Bulgogi pairs beautifully with vegetables. Toss in sliced bell peppers, onions, or carrots while cooking to create a balanced, colorful dish.
Don’t Over-Marinate: While the pear tenderizes the meat, marinating for too long can make it too soft. Around 30 minutes to an hour is perfect for optimal flavor.
Avoid Extra Salt: Soy sauce already brings plenty of salt to the recipe, so go easy when seasoning. Taste the marinade before adding more.

How to Serve Bulgogi Chicken

One of the best things about Bulgogi Chicken is how versatile it is when serving. Here are a few ways to enjoy it:

Lettuce Wraps: For a lighter option, serve the chicken wrapped in fresh lettuce leaves. Add a few slices of cucumber or shredded carrots for crunch.
Bulgogi Bowls: Build a bowl with rice, chicken bulgogi, and an assortment of veggies like sautéed spinach, mushrooms, and pickled radish.

Chicken Bulgogi: A Healthier Twist On The Classic Recipe

Why should you try Bulgogi Chicken?

Ingredients