Buldak: Broiled Korean Fire Chicken with Seasoned Carolina Gold Rice and Air-Fried Wontons
If you are looking for a dinner that delivers serious heat, deep savory depth and charred edges in under an hour, Buldak (Korean Fire Chicken) needs to be on your rotation.
This recipe takes succulent chicken thighs, tosses them in a punchy gochujang marinade and broils them right in a cast iron skillet until caramelized and deeply charred. Finishing it on the stovetop creates a rich, sticky glaze that coats every piece. Pair it with seasoned Carolina Gold rice and crispy air-fried mini wontons for a balanced, texturally complete meal.
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Ingredients
For the Korean Fire Chicken
- 3 lbs boneless skinless chicken thighs, cut into 3 pieces each
- ¾ cup gochujang (Korean fermented chili paste)
- ½ cup unseasoned rice vinegar
- ½ cup low-sodium soy sauce
- 1 tsp toasted sesame oil
- 1 bunch scallions, cut into 1-inch lengths
- Toasted sesame seeds for garnish
For Serving
- Seasoned Carolina Gold Rice
- 1/2 bag of bibigo Mini Wontons
Directions
- Marinate the Chicken
In a 12-inch cast iron or broiler-safe stainless steel skillet, whisk together the gochujang, rice vinegar, soy sauce and sesame oil until smooth. Add the cut chicken thighs and stir until thoroughly coated. Let it stand at room temperature for 20 minutes to absorb the flavors. - Broil to High-Heat Perfection
Position your oven rack roughly 6 inches from the broiler element and heat the broiler to high. Transfer the entire skillet to the oven and broil for about 30 minutes, stirring halfway through, until the chicken is cooked through and the sauce begins to char around the edges. - Reduce and Glaze on the Stovetop
Carefully move the hot skillet from the oven to your stovetop (remember your oven mitt, the handle will be hot!). Bring the sauce to a active simmer over medium heat. Stir continuously for 3 to 5 minutes as the liquid reduces into a thick, glossy glaze that clings tightly to the chicken. - Air-Fry the Wontons & Prep the Rice
While the chicken broils and finishes, pop the bibigo Mini Wontons into your air fryer at 380°F for 7 to 8 minutes until golden and extra crunchy. Prepare your seasoned Carolina Gold rice so it is warm and ready to plate. - Finish and Plate
Remove the skillet from the heat and fold in the fresh 1-inch scallion pieces. Scoop a generous bed of Carolina Gold rice onto each plate, top with the sticky fire chicken, pile the crispy air-fried wontons alongside and garnish heavily with toasted sesame seeds. - Enjoy
