Korean BBQ Shredded Chicken
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This Korean BBQ Shredded Chicken is a delicious and satisfying dish that’s sure to become a new family favorite. The tender shredded chicken is smothered in a sweet and savory Korean BBQ sauce that’s packed with umami flavor. Then, we top everything off with Vietnamese Pickled Veggies for a tangy crunch! Serve it up with your favorite sides for a weeknight dinner that feels like a special occasion.
Why You’ll Love Korean BBQ Shredded Chicken
- Flavorful and Versatile: The Korean BBQ sauce is packed with flavor and can be used on a variety of dishes.
- Easy Weeknight Meal: This recipe is quick and simple to prepare, making it perfect for busy weeknights.
- Healthy and Satisfying: The chicken is a great source of protein, and the veggies add a healthy boost.
- Perfect for Meal Prep: This recipe makes extra servings, perfect for meal prepping lunches for the week.
- Crowd-Pleaser: The bold flavors and versatility of this dish make it a hit with everyone.
Ingredients Needed To Make Korean BBQ Shredded Chicken
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Whole chicken
- Onion
- Garlic cloves
- Kosher salt
- Black pepper
- Vegetable stock
- Water
- Korean chili paste
- Liquid aminos
- Soy sauce
- Brown sugar
- Sesame oil
- Korean chili paste
- Water
- Mirin
- Rice vinegar
- Ginger
- Green onions
- Cornstarch
- Radish
- English cucumbers
- Matchstick carrots
- Sugar
- Rice vinegar
- Kosher salt
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Korean BBQ Shredded Chicken
- Prep the Chicken: Combine the chicken, onion, garlic, salt, pepper, and broth in a large pot. Bring to a boil, then simmer until the chicken is cooked through and shreddable.
- Make the Sauce: In a separate pot, combine the sauce ingredients and simmer until thickened.
- Shred and Toss: Shred the cooked chicken and toss it in the Korean BBQ sauce.
- Pickle the Veggies: Combine the pickling ingredients, pour over the veggies, and let them marinate.
- Serve It Up: Enjoy the shredded chicken with the pickled veggies on your favorite sandwich or wrap.
Commonly Asked Questions
Can I Use a Different Cut of Chicken?
While a whole chicken works well for this recipe, you can also use bone-in, skin-on chicken thighs or breasts. Adjust the cooking time accordingly.
Can I Make the Korean BBQ Sauce Ahead of Time?
Yes, you can make the Korean BBQ sauce ahead of time. Store it in an airtight container in the refrigerator for up to a week.
What Can I Serve with Korean BBQ Chicken?
This shredded chicken is incredibly versatile! It’s delicious served in Korean Short Rib Tacos, burritos, or a Korean Short Rib Rice Bowl. You can also enjoy it on its own with a side of rice or noodles.
How to Store and Reheat Leftovers
Leftover Korean BBQ chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it up in a skillet or microwave.
Korean BBQ Shredded Chicken
Equipment
- large airtight container
- Knife
Ingredients
For the Chicken
- 1 whole chicken
- 1 large onion diced
- 2 large garlic cloves black garlic if available
- 3 tsp kosher salt
- 1 ½ tsp black pepper
- 4 cups vegetable stock
- 1 cup water possibly 1 extra, see instructions
- 1 ½ tbsp Korean chili paste
- ½ cup liquid aminos coconut aminos
For the Korean BBQ Sauce
- 1 cup soy sauce
- ¾ cup light brown sugar packed
- 1 ½ tbsp sesame oil
- 1 ½ tbsp Korean chili paste
- ⅓ cup water
- ⅓ cup mirin
- 1 ½ tbsp rice vinegar
- 2 tsp grated ginger
- 2 tbsp green onions chopped
- 1 tbsp cornstarch + 2 tbsp water slurry
For the Vietnamese Quick Pickled Veggies
- 1 ½ cups water
- 1 ½ tbsp sugar
- 1 cup rice vinegar
- 2 tsp kosher salt
- 1 cup radish sliced thin
- 2 cups English cucumbers sliced thin
- 1 ½ cups matchstick carrots
Instructions
Preheat Oven and Prepare Ingredients
- Preheat the oven to 325 degrees.
- Place a large dutch oven on the stove over medium/high heat.
Cook the Chicken
- Add all the chicken ingredients (except the chicken) to the dutch oven.
- Once the mixture comes to a low boil, add the chicken.
- Cover and place in the oven. Cook for 2-3 hours or until the chicken is fork-tender.
- Remove the chicken, place it in a bowl, and shred immediately. Optionally, remove the skin. Add some of the braising liquid to the chicken for extra flavor.
Make the Korean BBQ Sauce
- Place a medium pot over medium heat.
- Add the soy sauce, brown sugar, sesame oil, chili paste, water, mirin, rice vinegar, ginger, and green onions.
- Stir well until the sugar is dissolved, approximately 5-8 minutes.
- Create the slurry with cornstarch and water, then add it to the sauce, whisking until smooth.
- Once the sauce thickens, turn off the heat. Store in an airtight container.
Prepare the Quick Pickled Veggies
- In a medium pot, add the water, sugar, rice vinegar, and kosher salt. Bring to a boil.
- Let the mixture cool for 10 minutes.
- Place the veggies (radish, cucumbers, carrots) in a large airtight container.
- Pour the cooled liquid over the veggies. Let marinate for at least 1 hour before using.
Assemble and Serve
- Serve the shredded chicken with the Korean BBQ sauce on a bun, as a taco, or with rice.
- Top with quick-pickled veggies for added flavor and crunch.
Nutrition
This Korean BBQ Shredded Chicken is a total game-changer! It’s packed with flavor and so incredibly versatile. From tacos to bowls, the possibilities are endless. Trust me, once you try this recipe, you’ll be adding it to your regular rotation!
