If you’re craving a dish that perfectly blends sweet, spicy, and savory flavors, look no further than this Sticky Korean Chicken Skewers Recipe. It’s an irresistible combination of tender chicken pieces slathered in a luscious, glossy sauce packed with classic Korean ingredients that deliver bold depth and that signature sticky finish. Whether you’re grilling for a casual dinner or whipping something up for friends, these skewers offer an authentic taste experience that’s both approachable and utterly delicious from start to finish.
Ingredients You’ll Need
This Sticky Korean Chicken Skewers Recipe calls for a handful of straightforward ingredients, each playing an essential role in building layers of flavor, vibrant color, and satisfying texture. The balance of sweet honey and brown sugar contrasts beautifully with the heat of gochujang, while sesame oil and seeds add that nutty aroma and crunch you won’t want to miss.
- Sesame oil: Adds a fragrant, toasty base that elevates the sauce.
- Soy sauce: Brings the umami punch that is key to Korean cooking.
- Rice vinegar: Cuts through the sweetness with subtle tanginess.
- Honey: Provides natural sweetness and a sticky texture.
- Brown sugar: Deepens the caramel notes in the sauce.
- Minced garlic: Infuses the dish with a pungent, savory kick.
- Grated ginger: Adds warmth and a bit of zing.
- Gochujang (Korean chili paste): Gives the sauce its signature spicy depth and complexity.
- Cornstarch: Thickens the sauce perfectly to cling to the chicken.
- Chicken breast, cut into cubes: The tender, juicy protein star of the dish.
- Vegetable oil: Ensures a nice sear on the chicken while cooking.
- Sesame seeds: Sprinkle on top for texture and visual appeal.
- Green onions, chopped: Add fresh color and a mild onion flavor.
How to Make Sticky Korean Chicken Skewers Recipe
Step 1: Prepare the Sauce Base
Start by heating the sesame oil in a small saucepan over medium heat. This fragrant oil sets the foundation for a sauce that grabs your attention from the moment it hits the pan.
Step 2: Combine the Sauce Ingredients
Add soy sauce, rice vinegar, honey, and brown sugar to the pan. Stir the mixture as the sugar dissolves and the sauce begins to simmer, allowing the flavors to merge beautifully.
Step 3: Build Layers of Flavor
To the simmering sauce, stir in minced garlic, grated ginger, and vibrant gochujang. Whisk everything until the sauce turns silky smooth and those aromatic ingredients fully blend in.
Step 4: Thicken the Sauce
Dissolve the cornstarch in a tablespoon of water to create a slurry, then slowly pour it into the sauce while stirring constantly. Let it simmer for 3 to 5 minutes until the sauce thickens to that perfect sticky consistency that clings luxuriously to the chicken.
Step 5: Prep the Chicken Skewers
While the sauce is thickening, cut your chicken breasts into bite-sized cubes and pat them dry—this helps achieve a golden sear. Thread the pieces evenly onto skewers, which will make grilling or pan-searing an absolute breeze.
Step 6: Cook the Chicken
Heat vegetable oil in a large skillet or grill pan over medium-high heat. Place the skewers in the pan (cook in batches if needed), turning every few minutes to brown all sides and cook through, which usually takes about 4 to 5 minutes per side.
Step 7: Glaze and Finish
While cooking, generously brush the sticky sauce on the chicken skewers, layering that irresistible flavor and sticky gloss. Once fully cooked, remove from heat and transfer the skewers to a serving platter.
Step 8: Garnish and Serve
Sprinkle toasted sesame seeds and chopped green onions over the hot skewers. This final touch adds a pop of color, crunch, and fresh aroma, completing your masterpiece.
How to Serve Sticky Korean Chicken Skewers Recipe
Garnishes
Sesame seeds and green onions aren’t just for looks—they provide a delightful texture contrast and a fresh, slightly sharp flavor that complements the richness of the sauce perfectly. You can also add a sprinkle of crushed red pepper flakes for an extra kick.
Side Dishes
These skewers pair wonderfully with steamed jasmine rice or sticky rice to soak up all the sauce. For a lighter option, serve alongside a crisp cucumber salad or steamed bok choy to balance the bold flavors with cool freshness.
Creative Ways to Present
For a party, serve these skewers on a large wooden board with small bowls of extra sauce for dipping. Alternatively, thread chicken along with colorful veggies like bell peppers and zucchini for a vibrant, bite-sized kabob feast that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Place leftover chicken skewers and sauce in airtight containers and refrigerate. They will stay fresh for up to 3 days, making them perfect for quick lunches or easy dinners later in the week.
Freezing
If you want to keep them longer, freeze the cooked skewers separately from the sauce for up to 2 months. This way, you can thaw and reheat just what you need, preserving the best taste and texture.
Reheating
Gently rewarm the skewers in a skillet over low heat, brushing with reserved sauce to keep them moist and flavorful. Avoid microwaving to prevent drying out the chicken and losing that gorgeous sticky glaze.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are juicier and can add extra flavor, making them a fantastic option if you prefer a more tender, slightly fattier bite for your Sticky Korean Chicken Skewers Recipe.
Is gochujang very spicy?
Gochujang has a moderate heat level with a sweet and savory flavor, so it adds warmth without overwhelming spiciness. You can adjust the amount to suit your spice tolerance or substitute with a milder chili paste if preferred.
Can I make this recipe gluten-free?
Yes! Simply use tamari or a gluten-free soy sauce alternative. Most other ingredients are naturally gluten-free, making this dish accessible for many dietary preferences.
What’s the best way to grill these skewers outdoors?
Preheat your grill to medium-high heat and oil the grates to prevent sticking. Cook the skewers for about 4 to 5 minutes per side, brushing with sauce throughout to get that sticky, caramelized finish.
Can I prepare the sauce in advance?
Definitely! The sauce can be made a day ahead and refrigerated. Before using, gently warm it up and whisk if needed to restore its smooth glossy texture.
Final Thoughts
I wholeheartedly encourage you to try this Sticky Korean Chicken Skewers Recipe—it’s a vibrant and satisfying dish that turns any meal into a celebration. The balance of flavors and that irresistible sticky coating make it a guaranteed crowd-pleaser. Once you give it a go, I’m sure it will become one of your go-to recipes for quick, tasty, and fun meals. Enjoy every sticky, spicy bite!
Print
Sticky Korean Chicken Skewers Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Korean
Description
Sticky Korean Chicken Skewers are a deliciously savory and sweet dish featuring tender chicken breast pieces glazed in a flavorful gochujang-infused sauce. These skewers combine the bold flavors of garlic, ginger, honey, and sesame for a perfect appetizer or main course that’s easy to prepare on the stovetop.
Ingredients
Sauce Ingredients
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon cornstarch
- 1 tablespoon water (for dissolving cornstarch)
Chicken Skewers
- 2 pounds chicken breast, cut into cubes
- 1 tablespoon vegetable oil
- 2 tablespoons sesame seeds
- 2 green onions, chopped
Instructions
- Prepare the sauce: Heat sesame oil in a small saucepan over medium heat. Add soy sauce, rice vinegar, honey, and brown sugar. Stir until the sugar dissolves and the mixture begins to simmer.
- Add aromatics and gochujang: Stir in minced garlic, grated ginger, and gochujang. Whisk until the sauce is smooth and fully combined.
- Thicken the sauce: Dissolve cornstarch in a tablespoon of water. Slowly pour this mixture into the simmering sauce while stirring constantly. Continue to simmer for 3-5 minutes until the sauce thickens. Remove from heat and set aside.
- Prepare the chicken: Cut chicken breasts into bite-sized cubes and pat dry with paper towels. Thread the chicken evenly onto skewers.
- Cook the chicken: Heat vegetable oil in a large skillet or grill pan over medium-high heat. Cook the chicken skewers in batches, 4-5 minutes per side, until golden brown and fully cooked through.
- Glaze the skewers: While cooking, brush the chicken with the prepared sauce, adding more sauce as needed to create a sticky glaze.
- Serve: Transfer cooked skewers to a serving platter. Sprinkle sesame seeds and chopped green onions over the top. Serve hot with extra sauce on the side for dipping.
Notes
- Soak wooden skewers in water for 30 minutes before threading chicken to prevent burning.
- For extra smoky flavor, cook the skewers on a charcoal grill instead of stovetop.
- Adjust the amount of gochujang to control the spice level.
- Can substitute chicken thighs for a juicier result.
- Serve with steamed rice and kimchi for a complete Korean-inspired meal.
