If you're craving Korean fried chicken but want something lighter and easier to make at home, this Korean Galbi Chicken is the perfect recipe to try.
Unlike most Korean chicken recipes that rely on deep-frying, this dish is cooked entirely in one pan. The chicken is first seared until golden, then coated in a rich soy sauce glaze inspired by the bold, savory-sweet flavors of Korean galbi.
This healthier adaptation is inspired by Chef Ryu Soo-young's recipe from Fun-Staurant. By replacing refined sugar with allulose while preserving the original cooking method, it delivers the same comforting flavor with less added sugar.
Whether you're looking for a quick weeknight dinner or want to experience authentic Korean home cooking, this high-protein chicken recipe comes together in about 25 minutes using everyday ingredients.
After making this healthier version, be sure to watch Chef Ryu Soo-young's original YouTube video for his practical cooking tips and techniques.
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| Korean Galbi Chicken |
Table of Contents
- Why You'll Love This Recipe
- Ingredients
- Step-by-Step Instructions
- Nutrition Facts
- Healthy Changes from the Original Recipe
- What Is Korean Galbi Chicken?
- Who Is Chef Ryu Soo-young?
- Frequently Asked Questions
- Final Thoughts
Why You'll Love This Recipe
- No deep-frying required.
- Ready in about 25 minutes.
- Cooked entirely in one pan for easy cleanup.
- High in protein and naturally satisfying.
- Rich Korean galbi-inspired flavor with less added sugar.
Ingredients
Servings: 4
Main Ingredients
- 1 kg (2.2 lb) chicken, cut into serving pieces
- 2 green onions, cut into 4–5 cm (2-inch) pieces
- 1 handful garlic cloves
- 1 thin slice fresh ginger
- 3 pinches salt
- Sesame seeds, for garnish
Sauce
- 1 tablespoon granulated allulose
- 3 tablespoons soy sauce
- 1 heaping tablespoon oyster sauce
- 6 tablespoons liquid allulose
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Step-by-Step Instructions
1. Prepare the Chicken
Trim the tips from the chicken wings and make a small cut through the Achilles tendon of each drumstick. This helps the chicken cook more evenly and makes it easier to eat.
Rinse the chicken thoroughly under cold running water, then pat it completely dry with paper towels. Removing as much surface moisture as possible helps the skin brown instead of steam.
2. Sear the Chicken
Heat a large skillet over high heat until it's thoroughly preheated.
Place the chicken skin-side down in the dry pan without adding any oil, as the chicken will naturally release its own fat while cooking.
Sprinkle with the salt and cook undisturbed over high heat for about 3 minutes until the skin begins to turn golden brown.
3. Cook Until Tender
Reduce the heat to medium, flip the chicken, cover with a lid, and continue cooking for about 3 minutes.
Add the sliced ginger, cover again, and cook for another 10 minutes. Stir occasionally and gently scrape up any browned bits from the bottom of the pan to prevent burning while building extra flavor.
4. Build the Sauce
Add the garlic and green onions, then stir-fry until fragrant.
Mix in the granulated allulose, coating the chicken evenly.
Push the chicken and vegetables to one side of the pan. Pour the soy sauce into the empty space and let it bubble for a few seconds to slightly caramelize before mixing everything together.
Add the oyster sauce and liquid allulose, then stir until the chicken is evenly coated with the glossy sauce.
5. Finish the Dish
Reduce the heat to low, cover the pan, and let the chicken rest for about 5 minutes so the flavors fully develop.
Transfer to a serving plate and generously sprinkle with sesame seeds before serving.
For the juiciest texture, try to keep the total cooking time under 25 minutes.
Nutrition Facts (Estimated)
Per serving (¼ of recipe)
- Calories: approximately 410 kcal
- Protein: approximately 34 g
- Fat: approximately 23 g
- Carbohydrates: approximately 10 g
- Sugars: approximately 4 g
- Sodium: approximately 760 mg
Nutrition information is an estimate and may vary depending on ingredients, brands, and portion sizes.
Healthy Changes from the Original Recipe
This healthier adaptation stays true to Chef Ryu Soo-young's original recipe while making one simple nutritional improvement.
- Refined sugar is replaced with allulose to reduce added sugar.
- The original pan-searing method is preserved, so there's no need for deep-frying.
- The result is a lighter Korean chicken dish that still delivers the rich, savory-sweet flavor inspired by Korean galbi.
These small adjustments make the recipe easier to enjoy as part of a balanced Korean diet without sacrificing its signature taste.
What Is Korean Galbi Chicken?
Korean Galbi Chicken is a home-style chicken dish inspired by the bold, savory-sweet flavors of traditional Korean galbi (marinated short ribs). Instead of using beef, this recipe coats pan-seared chicken in a glossy soy sauce glaze made with garlic, oyster sauce, and a touch of sweetness.
Unlike Korean fried chicken, which is known for its crispy coating, Galbi Chicken develops its flavor through careful pan-searing and sauce reduction. The result is juicy chicken with a rich caramelized glaze that pairs perfectly with steamed rice and a variety of Korean side dishes.
Because it's cooked in a single pan without deep-frying, it's also a practical choice for busy home cooks who want authentic Korean flavor with less mess and less oil.
Who Is Chef Ryu Soo-young?
Chef Ryu Soo-young is a Korean actor and television personality who has become one of Korea's most trusted home-cooking experts through the popular TV program Fun-Staurant. Known by the nickname "Eonam Teacher" (어남선생), he creates recipes that are simple, affordable, and consistently successful for everyday home cooks.
His recipes often become popular across Korea because they focus on practical techniques rather than complicated restaurant methods. Many Korean families appreciate his ability to transform familiar ingredients into satisfying meals with just a few clever cooking tips.
This Galbi Chicken recipe is a perfect example of his cooking philosophy—maximum flavor with minimal effort.
Frequently Asked Questions
Can I use boneless chicken instead?
Yes. Boneless chicken thighs work especially well because they stay juicy while absorbing the rich galbi-style sauce.
Can I replace allulose with regular sugar?
Absolutely. The recipe will still work well, although it will contain more added sugar. Allulose simply creates a lighter version.
Is oyster sauce necessary?
It adds depth and umami to the sauce, but if you don't have it, the dish will still be flavorful using soy sauce alone.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
Where can I watch the original recipe?
You can watch Chef Ryu Soo-young's original recipe on the official Fun-Staurant YouTube channel to learn his cooking techniques and compare them with this healthier adaptation.
Final Thoughts
Korean Galbi Chicken proves that you don't need a deep fryer to create a flavorful Korean chicken dinner. With just one pan and a handful of everyday ingredients, you can enjoy tender chicken coated in a rich soy-based glaze that's both comforting and satisfying.
By replacing refined sugar with allulose while preserving Chef Ryu Soo-young's original cooking method, this healthier adaptation offers a lighter way to enjoy one of Korea's most approachable home-style chicken recipes.
If you're looking for a quick, high-protein Korean dinner that's full of authentic flavor, this Galbi Chicken deserves a spot in your weekly meal rotation.
Be sure to watch Chef Ryu Soo-young's original YouTube video for additional cooking tips and the authentic version of this delicious recipe.
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