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
Scale
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.
