Korean Spicy Chicken Skewers
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Part of the gochujang sauce is set aside the moment it is mixed.
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The rest marinates the chicken thigh, while the reserved portion never touches raw meat and goes on as a final glaze near the end of grilling. Each skewer holds two or three pieces of chicken for every piece of green onion, and they cook until the edges just char.
Ingredients
Instructions
- 1
Cut 600g chicken thigh into 3cm bite-sized pieces.
Slice 80g green onion into 4cm lengths. Cutting the chicken too small makes skewering difficult and causes it to dry out quickly while grilling.
- 2
Combine 2.5 tbsp gochujang, 1 tbsp chili powder, 1.5 tbsp soy sauce, 1 tbsp sugar, 1 tbsp minced garlic, and 1 tsp sesame oil in a bowl and mix until uniform.
- 3
Add two-thirds of the sauce to the chicken and massage it in by hand until evenly coated.
Marinate for 10 minutes. Reserve the remaining third for basting later.
- 4
Thread the chicken and green onion onto skewers in alternating pieces - 2 to 3 pieces of chicken followed by 1 piece of green onion, repeating. This pattern ensures even cooking and attractive presentation.
- 5
Heat 1 tbsp oil in a pan over medium heat.
Cook the skewers for 3 minutes per side, 6 minutes total. Look for the chicken to be fully cooked through with slightly charred edges.
- 6
Brush the reserved sauce over all sides of the skewers.
Cook over medium-high heat for 3 to 4 more minutes until the sauce caramelizes, turns glossy, and the spice aroma deepens.
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