In season当季Korean韩式
Korean Soy-Garlic Chicken (Dak Bulgogi)韩式酱香烤鸡肉
Juicy skillet chicken with soy, garlic, ginger and a little lemon. This quick home adaptation uses a shorter marinade and small pieces, not charcoal barbecue.平底锅做的多汁鸡肉，酱油蒜姜柠檬提味；此快手家常版用短腌和小块，不宣称炭火烧烤。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
- Cut chicken into small even bite-size pieces on a separate board; do not rinse raw chicken. Mince garlic, grate ginger, juice the lemon and slice scallion.生鸡肉专板切均匀小块，不冲洗生鸡肉；蒜姜切末，柠檬挤汁，葱切圈。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce under running water and dry it. Keep raw meat or fish separate; do not wash raw poultry.洗手；蔬果用流水洗净并擦干。生肉、生鱼与即食食物分开，不冲洗生鸡肉。
- Measure the displayed ingredient list before heating; amounts follow your chosen servings. Rinsing, blanching and separately mentioned drinking water are additional.开火前按随人数变化的清单量好食材；另备清洗、焯菜及文中另提的饮用水。
Ingredients食材
- Boneless chicken thighs去骨鸡腿肉12 oz盎司
- Soy sauce酱油2 tbsp大勺
- Sugar白糖2 tsp小勺
- Mirin味醂1 tbsp大勺
- Garlic大蒜2 cloves瓣
- Fresh ginger, grated鲜姜末0.5 tsp小勺
- Lemon柠檬0.25
- Toasted sesame oil香油1 tsp小勺
- Neutral oil中性植物油2 tsp小勺
- Scallion葱1
- Toasted white sesame seeds熟白芝麻1 tsp小勺
Method做法
Stir the soy sauce, sugar, mirin, garlic, ginger, lemon juice, and sesame oil together, then coat the chicken with it. Put the chicken in the fridge to marinate, and wash your hands and any tools that touched the raw meat.
把酱油、糖、味醂、蒜、姜、柠檬汁和香油拌匀，裹上鸡肉。鸡肉放冰箱腌，碰过生肉的手和器具都洗干净。
The chicken stays in the fridge, not sitting out warm on the counter.鸡肉在冰箱腌，不在温暖台面。
Common mistake & quick fix容易错在哪，怎么补救
Keep raw meat and its tools away from ready-to-eat food; wash hands and tools after handling it.生肉及器具与即食食物分开，接触后洗手并清洗器具。
Heat the neutral oil in the skillet, then lift the chicken out of the marinade and lay it in a single layer. Keep the raw marinade in a separate bowl.
锅里把中性油烧热，把鸡肉从腌汁里提出来，单层铺进锅里。生腌汁单独留着。
Chicken starts browning without the sugary glaze burning.鸡开始上色，含糖汁不烧焦。
Common mistake & quick fix容易错在哪，怎么补救
If browned outside but below 165°F (74°C) inside, lower the heat, cover briefly and recheck with a clean food thermometer.外面上色而里面未到165°F (74°C)时，调小火稍盖锅，再用干净食品温度计测温。
Flip the chicken, then add the reserved marinade with a small splash of water. Simmer, stirring, until the sauce boils and every thick piece reads 165°F (74°C) on a food thermometer.
把鸡翻面，倒进留的生腌汁，再加一点水。边煮边翻动，直到酱汁煮开，最厚的鸡块用食物温度计测到165°F (74°C)。
No raw marinade is used later as a cold finishing sauce.不把生腌汁当最后冷淋汁。
Common mistake & quick fix容易错在哪，怎么补救
If browned outside but below 165°F (74°C) inside, lower the heat, cover briefly and recheck with a clean food thermometer.外面上色而里面未到165°F (74°C)时，调小火稍盖锅，再用干净食品温度计测温。
Move the chicken to a clean plate using clean utensils, scatter with scallion and sesame seeds, and let it rest a moment while you get the rice and vegetables ready.
用干净器具把鸡盛到干净盘子里，撒上葱和芝麻，稍放一会儿，同时把饭和蔬菜摆好。
Chicken is juicy and has reached its safe temperature.鸡多汁且已达安全温度。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Soy sauce酱油Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Sugar白糖A little sugar balances salt and acidity; add gradually and taste as you go.少量糖能平衡咸和酸；分次加，边尝边调。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Fresh ginger, grated鲜姜末Warming, aids digestion. Choose smooth, taut skin; scrape peel off with a spoon.温性、助消化。选表皮光滑饱满的；用勺子刮皮最方便。
Lemon柠檬Brightens any dish; acid balances richness. Heavy, thin-skinned lemons are juiciest.提亮整道菜，酸能解腻。选沉、皮薄的汁多。
- Toasted sesame oil香油
Toasted sesame oil is for finishing, not high-heat frying; seeds add crunch. Store oil in a cool, dark spot.烤芝麻油用于出锅提香，不宜高温炒；芝麻粒增加口感。香油避光阴凉存放。
- Neutral oil中性植物油
Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
Cookware厨具
Skillet with lid, small pot, colander, knife, board, measuring tools and food thermometer带盖平底锅、小锅、漏篮、刀、砧板、量具与食品温度计
Make it a balanced meal营养搭配建议
Chicken is the protein; the sauce is not a vegetable serving. Add spinach or sprouts and rice or potato, not both starches in large portions.鸡肉供蛋白质，酱不算蔬菜；配菠菜或豆芽及米饭或土豆，别两种淀粉都大量上。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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