Sticky Korean Chicken Skewers

Juicy Korean chicken skewers glazed in a sweet and spicy BBQ sauce are a real weeknight treat that never fails to impress. That glossy caramelized coating with a hint of heat transforms simple chicken into something you genuinely crave. This recipe gives you that perfect sticky finish with minimal fuss and lots of flavor payoff.

The first time I made these skewers was for a backyard get-together with friends and they were gone so fast that now I double the recipe every time. My kids even ask for these as a lunch box treat.

Ingredients

• Sesame oil: brings a deep nutty taste and is key for authentic Korean BBQ depth Choose a fragrant toasted oil for maximum impact
• Soy sauce: adds umami and saltiness Go with a naturally brewed soy for best results
• Rice vinegar: brightens the marinade and balances the sweetness Look for a clear variety with no additives
• Honey: adds a sticky texture and light floral sweetness Raw honey brings complex flavor here
• Brown sugar: creates deeper caramel and helps the glaze caramelize Choose a fresh soft brown sugar
• Minced garlic: infuses savory depth and aroma Use firm fresh cloves for the boldest flavor
• Grated ginger: brings subtle heat and fresh zing Peel right before grating to keep it juicy
• Gochujang: Korean chili paste adds signature gentle heat and tang Find it in most grocery Asian aisles for authentic flavor
• Cornstarch: thickens the glaze so it hugs every piece Sift before using to prevent lumps
• Chicken breast: provides a tender blank canvas Pat it very dry to maximize browning
• Vegetable oil: ensures thorough browning and makes for easy skewer turning Use a neutral variety like canola
• Sesame seeds: add crunch and visual appeal Toasted seeds make a big difference
• Green onions: bring pop of color and light onion note Choose bright firm onions

Step-by-Step Instructions

Make the Sauce:

Heat sesame oil in a small saucepan over medium heat until shimmering but not smoking This allows the oil to release its full aroma

Build the Glaze:

Add soy sauce rice vinegar honey and brown sugar Stir constantly until the sugar melts fully and the mixture just begins to bubble which helps everything integrate smoothly

Add Aromatics and Heat:

Mix in minced garlic grated ginger and gochujang Whisk until completely blended and smooth The gochujang should dissolve for a glossy finish

Thicken the Sauce:

In a small bowl mix cornstarch with a little cold water until evenly combined Slowly pour this blender into the saucepan while stirring The sauce will thicken after around three to five minutes on a gentle simmer

Prep the Chicken:

Cut chicken breasts into even bite sized cubes Pat them completely dry with paper towels so they brown well on the grill or pan

Assemble Skewers:

Thread the chicken cubes onto skewers Leave small gaps to help the heat circulate and cook the chicken evenly

Cook the Skewers:

Heat your vegetable oil in a large skillet or grill pan until shimmering Place chicken skewers in the pan without crowding If needed cook in batches so the chicken sears not steams

Glaze and Caramelize:

Cook the skewers about four to five minutes per side Brush with the sticky sauce as they cook turning so every side gets glazed The glaze will get shiny and tacky and caramelize at the edges

Finish and Garnish:

Once the chicken is cooked through and golden brown transfer skewers to a platter Top generously with sesame seeds and green onions just before serving for crunch and color

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I just love how the gochujang brings both heat and tang to the sauce No matter how many times I make this my family always comes together around the table and asks for seconds especially if I slip extra toasted sesame seeds on top

Storage Tips

Store any leftover skewers in an airtight container in the fridge for up to three days For the best texture reheat gently in a covered pan or microwave with a splash of water to steam and keep them juicy The sauce will thicken after chilling just loosen with a bit of water when reheating

Ingredient Substitutions

If you do not have gochujang you can substitute with a mixture of chili garlic sauce and a touch of miso paste If rice vinegar is unavailable apple cider vinegar works in a pinch Chicken thighs can also be used for an even juicier result

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Serving Suggestions

Serve these skewers over steamed rice or tuck them into lettuce wraps for a lighter meal Add some kimchi or quick pickled cucumbers on the side for extra zing They also make fantastic party appetizers when cut into smaller chunks

Cultural and Historical Notes

Korean BBQ traditions are all about communal eating and smoky caramelized flavors The glossy sticky gochujang glaze seen here is a nod to classic Korean street food and family grill nights Even indoor grilling with a skillet delivers that signature taste and brings people together

Common Recipe Questions

→ What adds the sticky texture to Korean chicken skewers?

The combination of honey, brown sugar, and cornstarch in the sauce creates a glossy, sticky finish that clings to the chicken during cooking.

→ How do I achieve caramelization on the chicken skewers?

Allow the chicken to sear over medium-high heat and brush with sauce while cooking; the sugars will caramelize, giving golden edges.

→ Can I adjust the spiciness of the sauce?

Yes, increase or decrease the amount of gochujang based on your spice preference for milder or hotter skewers.

→ What garnishes work well with these skewers?

Sesame seeds and chopped green onions add crunch and brightness; toasted sesame seeds or cilantro can offer a flavor twist.

→ Is it necessary to pat the chicken dry before cooking?

Yes, drying the chicken helps achieve a nice sear and prevents excess moisture from interfering with caramelization.