Sticky Korean Chicken Skewers (Print-Friendly Version)
Tender chicken skewers glazed in sticky Korean BBQ sauce with sweet, savory, and spicy notes.
# What You'll Need:
→ For the Sauce
01 -
2 tablespoons sesame oil
02 -
4 tablespoons soy sauce
03 -
2 tablespoons rice vinegar
04 -
2 tablespoons honey
05 -
1 tablespoon brown sugar
06 -
2 cloves garlic, minced
07 -
2 teaspoons fresh ginger, grated
08 -
1 tablespoon gochujang (Korean chili paste)
09 -
1 tablespoon cornstarch
10 -
1 tablespoon water
→ For the Skewers
11 -
600 grams chicken breast, cut into bite-sized cubes
12 -
1 tablespoon vegetable oil
13 -
1 tablespoon sesame seeds
14 -
3 green onions, chopped
# How to Make It:
01 -
Heat sesame oil in a small saucepan over medium heat.
02 -
Add soy sauce, rice vinegar, honey, and brown sugar to the saucepan.
03 -
Stir the mixture until the sugar dissolves and the sauce begins to simmer.
04 -
Incorporate minced garlic, grated ginger, and gochujang into the saucepan.
05 -
Whisk the ingredients until the sauce is evenly blended and smooth.
06 -
In a small bowl, dissolve cornstarch in 1 tablespoon of water. Gradually add this slurry to the simmering sauce, stirring constantly.
07 -
Let the sauce simmer for 3–5 minutes until thickened. Remove from heat and set aside.
08 -
Pat the chicken cubes dry with paper towels to remove excess moisture.
09 -
Thread the chicken pieces onto skewers, leaving space between each cube for even cooking.
10 -
Warm vegetable oil in a large skillet or grill pan over medium-high heat.
11 -
Place the prepared skewers in the hot pan. Cook for 4–5 minutes on each side, turning to achieve an even golden-brown colour and ensuring the chicken is fully cooked.
12 -
During the final minutes of cooking, brush the skewers generously with the prepared sauce, adding extra as desired.
13 -
Transfer cooked skewers to a serving platter. Sprinkle with sesame seeds and chopped green onions.
14 -
Present the skewers hot, accompanied by any remaining sauce for dipping.
# Additional Tips:
01 -
Patting the chicken dry ensures maximum caramelization and prevents steaming.
02 -
High-quality sesame oil provides a deep, nutty finish to the sauce.
03 -
For greater heat, increase the amount of gochujang according to your taste.
04 -
Adjust honey or brown sugar for a sweeter profile.
05 -
Garnish with toasted sesame seeds or fresh cilantro for additional aroma.