Korean Chicken Bulgogi

Steps

1. In a container, combine the garlic cloves, fresh ginger, apple cubes, all-purpose soy sauce, and Korean cooking wine. Puree for 30 to 60 seconds until smooth.
2. Pour the marinade liquid into a large bowl or container and scrape every drop in.
3. Add the brown sugar and mix thoroughly until dissolved.
4. Stir in the minced scallions and freshly ground black pepper, then mix again.
5. Taste the marinade; add more brown sugar if you prefer it sweeter. The raw garlic and ginger will mellow as they marinate.
6. Lay a sheet of parchment paper on a cutting board and place one chicken breast (or thigh) on top.
7. Cover with plastic wrap and gently pound the chicken until it is evenly thin, ensuring all pieces are roughly the same thickness.
8. Place the pounded chicken into the marinade, making sure it absorbs the liquid.
9. Repeat steps 4-5 for the remaining chicken breasts/thighs.
10. Wrap the marinated chicken tightly in plastic wrap and cover with a lid. Refrigerate for at least 12 hours, but up to 48 hours is recommended.
11. After marinating, remove the chicken from the marinade and scrape off any excess liquid.
12. Pat the chicken dry and place it on a plate, allowing it to rest at room temperature for about 10 minutes.
13. Heat a large frying pan over high heat. Add oil and preheat for one or two minutes.
14. Place the marinated chicken pieces in the hot pan, ensuring they are not overcrowded.
15. Grill on high heat for 2 to 3 minutes until lightly golden brown. Flip the chicken and cook for another 2 minutes until it reaches a nice golden color.
16. Turn off the heat completely, cover with foil loosely, and let the chicken rest for about 1 to 2 minutes.
17. Cut the cooked chicken into bite-sized pieces.