Chicken Bulgogi Recipe

In a saucepan over low heat, heat soy sauce, sesame oil, sugar, ginger, garlic, and apple juice until granules have dissolved. Set aside to cool completely.  

In a large bowl with a lid, add the chicken and pour over it the cooled marinade. Cover and refrigerate overnight or least 1 hour.  

Heat enough oil in a nonstick frying pan over medium heat to cover the bottom of the pan. Add and cook chicken in the hot oil. Cover. Let cook until beginning to brown and char. Flip. Cover and cook again until cooked through. Remove from the pan and repeat with the remaining chicken. Cook chicken in batches as needed. 

Slice the chicken diagonally and place on a serving plate. Serve with steamed rice and steamed kangkong tossed with toasted sesame seeds.