Luscious Korean Chicken Skewers

Sweet-spicy Korean chicken skewers covered in a thick BBQ glaze are the kind of meal you'll look forward to on a busy weeknight. That shiny, caramel sauce with just a touch of kick turns plain chicken into something you seriously start to crave. You get that dreamy sticky coating fast, without a bunch of effort, and tons of flavor in every bite.

I tried these out for the first time at a backyard BBQ with some buddies and they disappeared in no time. Now I always make extra so nobody misses out. Even my kids put these on their lunch wish list.

Foolproof Ingredients

• Green onions: add a bright color splash and mild oniony taste Pick the vibrant crunchy ones
• Sesame seeds: bring that toasty snap and make them look fancy Toast them if you want extra flavor
• Vegetable oil: helps you get a nice golden crust on the chicken Use something neutral like canola or sunflower
• Chicken breast: soaks up all the flavors and goes tender as it cooks Dry it off really well first for the best results
• Cornstarch: thickens the glaze so it really sticks Mix it first so you don’t end up with lumps
• Gochujang: this Korean chili paste is what gives your sauce a special heat and tang Look for it in the Asian section
• Grated ginger: lifts everything with fresh spiciness Peel and grate right before using so it stays juicy
• Minced garlic: cranks up the savory flavor Use fat firm cloves for best taste
• Brown sugar: lets that glaze get richer color and crunch Grab the softest sugar you can
• Honey: brings stickiness and a flowery sweetness Try raw honey for more oomph
• Rice vinegar: lightens the sauce while balancing out the sweet flavor Choose a clear vinegar without extra stuff in it
• Soy sauce: gives you that deep, salty umami Pick a naturally brewed one for max punch
• Sesame oil: makes it taste smoky and nutty Toasted oils give the strongest flavors

Easy How-To Steps

Finish and Garnish:

Take the cooked chicken off and pile onto a serving plate Shower over chopped green onions and sprinkle lots of sesame seeds for a pretty look and a little crunch

Glaze and Caramelize:

While the skewers are grilling, brush on glossy sauce and turn them so every side gets equal love The edges go sticky and caramelized after just a few minutes

Cook the Skewers:

Heat up some vegetable oil in a pan or grill pan until it shimmers Arrange the skewers without overlapping If you need to, cook them in waves so they get that tasty sear

Assemble Skewers:

Stick the chicken chunks onto skewers, leaving a bit of room between each so the heat gets all around and everything cooks through

Prep the Chicken:

Chop chicken into same-size cubes, pat them really dry with paper towels so they crisp up perfectly when cooked

Thicken the Sauce:

Combine cornstarch and cold water in a bowl then slowly mix it into the bubbling sauce while stirring After a few minutes at a low simmer, it’ll get that thick, clingy texture

Add Aromatics and Heat:

Add the gochujang, ginger, and garlic Stir in well till the paste dissolves and you get an even, shiny sauce

Build the Glaze:

Pour in the brown sugar, honey, rice vinegar, and soy sauce Keep stirring over the heat until everything’s melted and just starting to bubble

Make the Sauce:

Splash sesame oil in a pot and heat gently on medium until it smells nutty but doesn’t burn This step wakes up the flavor

Bookmark

I swear the gochujang makes this sauce pop with a little heat and tang Every single time I fix these my family gobbles them up and there’s always someone nudging for more, especially when I toss on extra toasted sesame seeds

Smart Storage Ideas

Just pop leftover skewers in a lidded container and stick ’em in the fridge, they’ll be good for three days To keep them juicy, reheat slow with a splash of water in a covered pan or zap in the microwave The sauce tightens up in the fridge but loosens again with a spoonful of water while reheating

Swap Outs and Changes

No gochujang? Stir together chili garlic sauce and a bit of miso paste and you’re good Don’t have rice vinegar? Use apple cider vinegar instead And if you want even juicier meat, swap in chicken thighs

Bookmark

How to Serve

Try these over fluffy white rice or tucked into lettuce leaves for a light bite Throw on some kimchi or crunchy pickled cukes to brighten it up They also work as perfect snacks for a get-together when you chop them smaller

Cultural Tidbits

Korean BBQ is really about gathering up with friends and sharing smoky sticky bites The spicy shiny glaze comes straight from street stalls in Korea where grilling in the open is a way of life Even if you use a pan on your stove you’ll land those bold BBQ flavors and make any meal a little celebration

Frequently Asked Questions About Recipes

→ What makes Korean chicken skewers sticky?

Honey, brown sugar, and a touch of cornstarch team up in the sauce to make it thick and shiny, so it really hugs the chicken.

→ How do you get the chicken to caramelize on the skewers?

Grill or sear them over pretty high heat, brushing sauce on as you go—those sugars crisp up and make awesome golden bits.

→ Can I make the skewers more or less spicy?

For spicier or tamer flavor, just use more or less gochujang in your sauce—it’s easy to control the heat this way.

→ What are good toppings for these chicken skewers?

Chopped green onion and sesame seeds add crunch and color. Toasted sesame or maybe fresh cilantro mix things up too.

→ Should I dry the chicken before cooking?

You bet. Patting the chicken dry helps it brown nicely and stops extra moisture from messing with caramelization.