Korean Chicken Skewers (Printer-Friendly Layout)
Juicy chicken on skewers gets coated in a sticky, tangy Korean sauce that’s sweet, spicy, and savory all at once.
# Ingredients You'll Need:
→ Sauce Stuff
01 -
1 tablespoon water
02 -
1 tablespoon cornstarch
03 -
1 tablespoon gochujang (Korean chili paste)
04 -
2 teaspoons grated fresh ginger
05 -
2 cloves garlic, chopped up
06 -
1 tablespoon brown sugar
07 -
2 tablespoons honey
08 -
2 tablespoons rice vinegar
09 -
4 tablespoons soy sauce
10 -
2 tablespoons sesame oil
→ Skewers Stuff
11 -
3 green onions, sliced
12 -
1 tablespoon sesame seeds
13 -
1 tablespoon vegetable oil
14 -
600 grams chicken breast, in chunky cubes
# Step-by-Step Instructions:
01 -
Keep the leftover sauce nearby for dipping if you want, and bring those hot skewers to the table.
02 -
Once everything's cooked, lay the skewers on a plate. Toss on the chopped green onions and a good sprinkle of sesame seeds.
03 -
While the chicken’s almost done, brush as much sauce as you like over each skewer right in the pan.
04 -
Drop the loaded skewers into the pan and cook until every side turns golden and the chicken's all the way cooked, flipping here and there for about 4–5 minutes per side.
05 -
Get your grill pan or big skillet nice and hot with the vegetable oil over medium-high.
06 -
Stick chicken chunks on each skewer and give everything a little space so it cooks right.
07 -
Dab the chicken cubes dry, so they brown instead of steam.
08 -
Let that sauce bubble for a few minutes till it’s got some body, then pull it off the heat and park it for a few.
09 -
Mix the cornstarch and water together till smooth, then slowly swirl that into your simmering sauce, stirring the whole time.
10 -
Whisk everything in the saucepan until the sauce looks silky and mixed.
11 -
Now add the gochujang, ginger, and chopped garlic to your pot.
12 -
Keep stirring until the sugar’s totally gone and the sauce is bubbling a bit.
13 -
Scoot in the brown sugar, honey, rice vinegar, and soy sauce next.
14 -
Pour the sesame oil into a little pot and start heating it up on medium.
# Extra Tips and Tricks:
01 -
Drying your chicken gives you better browning and stops soggy meat.
02 -
Good sesame oil brings a bold, nutty kick.
03 -
Crank up the gochujang if you want to make things hotter.
04 -
Use more honey or brown sugar for a sugar fix.
05 -
A handful of fresh cilantro or toasted sesame seeds on top smells amazing.