Korean Gochujang Chicken Skewers with Sesame

Juicy chicken skewers with a sweet-spicy gochujang glaze, from the grill or the pan, ideal as a street food snack. Served with spring onions and toasted sesame seeds.

By yumbelo · 2 servings · 40 minutes

Ingredients

  • 400 g Boneless, skinless chicken thighs
  • 2 EL Gochujang
  • 2 EL Soy sauce
  • 1 EL Honey
  • 1 TL Sugar
  • 2 Stück Garlic cloves
  • 10 g Fresh ginger
  • 1 EL Sesame oil
  • 1 EL Cooking oil for frying
  • 1 TL Chili flakes
  • 1 TL Sesame seeds
  • 2 Stück Spring onions
  • Salt

Method

  1. Cut the chicken thighs into bite-sized cubes and place them in a bowl.
  2. Stir together the gochujang, soy sauce, honey, sugar, sesame oil and chili flakes. Finely grate the garlic and ginger, stir them in, and set aside half of the marinade.
  3. Toss the meat with the remaining marinade and let it sit for at least 20 minutes.
  4. Trim the spring onions and cut them into fine rings. Soak wooden skewers in water for about 10 minutes.
  5. Thread the meat onto the skewers and season lightly with salt.
  6. Heat the cooking oil in a large pan over medium to high heat and fry the skewers on all sides for 8 to 10 minutes, until golden brown and cooked through.
  7. Bring the reserved marinade to a brief boil in a small pan until it thickens slightly, then brush it over the skewers.
  8. Sprinkle the skewers with sesame seeds and spring onions and serve hot.