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.

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.

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.

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.