Sticky Korean Chicken Skewers

Tender marinated pieces of chicken coated in a sticky gochujang glaze, perfect for your bbq/grill.

Ingredients

Main Ingredients
  • 750 gchicken breasts
  • 1 clovegarlic (crushed/minced)
  • 1 tbspginger (finely chopped)
  • 1 tbsplight soy sauce
  • 1 tbsplime (juice)
  • 1 tspsesame oil
  • to servesesame seeds (toasted)
For the Glaze
  • 1 tbspdark soy sauce
  • 3 tbspgochujang
  • 2 tbsphoney
  • 1 tbsplime (juice)
  • 1 tspsesame oil

Method

  1. 1.

    Heat a frying pan/skillet over a low/medium heat and lightly toast your sesame seeds for around 1 minute, then remove from the heat and set aside.

  2. 2.

    Add the light soy sauce, lime juice, sesame oil, ginger and garlic to a large bowl and give it a stir.

  3. 3.

    Cut the chicken into bite sized chunks, add to the bowl and toss in the marinade making sure it's well coated. Place in the refrigerator for 1 hour - or you can do this up to 12 hours before.

  4. 4.

    While you chicken in marinading you can make the glaze. Mix together the gochujang, dark soy sauce, honey, sesame oil and a squeeze of lime in a small bowl - you should end up with a thick spreadable paste - then set aside.

  5. 5.

    If using bamboo skewers soak them in water for 20 minutes to stop them from burning, then thread the chicken onto the skewers, this amount of chicken will make 4 large skewers.

  6. 6.

    Heat the BBQ/grill and place the skewers over indirect heat, close the lid and cook for around 15-20 minutes turning every 5 minutes or so until cooked through.

    You can also use a griddle if you're cooking indoors but your skewers will cook a little faster, alternatively place them in the oven at 180C/350F for around 15-20 minutes.

  7. 7.

    Once your chicken is cooked through, brush on the gochujang glaze and cook for a further 5 minutes to allow the glaze to become beautifully sticky. Remove and serve with the sesame seeds sprinkled over and a side of Kimchi and Korean salad or any side of your choice.