Bibibop Copycat Chicken Recipe Easy

My Easy Bibibop-Inspired Chicken Recipe

I’m thrilled to share my take on Bibibop’s delicious chicken! As a huge fan of Korean-inspired cuisine, I’ve spent months perfecting this copycat recipe. It’s become a staple in my meal prep routine, and I’m excited for you to try it too!

My Secret Ingredient List

• 2 pounds of boneless, skinless chicken thighs (I prefer thighs for their juiciness, but breast works too)
• 1/4 cup of soy sauce (I use low-sodium to control the salt level)
• 2 tablespoons of sesame oil (this is key for that authentic flavor)
• 2 tablespoons of brown sugar (sometimes I use honey for a different twist)
• 2 tablespoons of gochujang paste (this gives it that signature Korean kick)
• 2 cloves of garlic, minced (I often add an extra clove because I love garlic)
• 1 tablespoon of grated fresh ginger (fresh makes all the difference!)
• 1 tablespoon of rice vinegar (for a touch of acidity)
• 1/4 teaspoon of black pepper
• Optional: 1 tablespoon of toasted sesame seeds for garnish

My Step-by-Step Cooking Process

1. First, I whisk together the soy sauce, sesame oil, brown sugar, gochujang, minced garlic, grated ginger, rice vinegar, and black pepper in a bowl. This marinade is the heart of the dish!
2. Then, I place my chicken in a large ziplock bag and pour the marinade over it. I make sure every piece is well-coated, then seal the bag, removing as much air as possible. I let this marinate in the fridge for at least 2 hours, but overnight is even better for maximum flavor.
3. When I’m ready to cook, I preheat my grill to medium-high heat. If I’m cooking indoors, I heat a large skillet or grill pan over medium-high heat.
4. I remove the chicken from the marinade, letting the excess drip off. Don’t throw away that marinade though – I’ll use it later!
5. I grill the chicken for about 6-7 minutes per side, or until it’s nicely charred and cooked through. The internal temperature should reach 165°F (74°C).
6. While the chicken is cooking, I pour the remaining marinade into a small saucepan. I bring it to a boil and let it simmer for about 5 minutes until it thickens slightly. This becomes a delicious sauce!
7. Once the chicken is done, I let it rest for a few minutes before slicing it against the grain.

Serving My Bibibop-Style Chicken

Here’s how I love to serve this chicken:

• Over a bed of warm rice (brown or white, both work great)
• With a variety of fresh veggies like shredded carrots, sliced cucumbers, and steamed broccoli
• Drizzled with the reduced marinade sauce
• Sprinkled with toasted sesame seeds for a bit of crunch
• Sometimes I add a fried egg on top for extra protein

This recipe has become my go-to for meal prep. I often make a big batch on Sunday and enjoy it throughout the week. It’s delicious hot or cold, making it perfect for packed lunches too.

What I love most about this recipe is its versatility. Sometimes I’ll use it in wraps, on salads, or even as a topping for fusion-style tacos. The possibilities are endless!

I hope you enjoy this Bibibop-inspired chicken as much as I do. It’s a tasty way to bring those Korean flavors into your kitchen without breaking a sweat. Happy cooking!