Irresistible Korean Chicken Skewers

Sticky, sweet, and fiery Korean BBQ chicken on sticks will brighten up your weeknight. That thick shiny glaze adds a bold pop and makes boring chicken totally exciting. You get it all done quickly, without fussing, and every bite packs a punch.

I first whipped these up at a backyard hangout and they were the first thing gone. Now I triple the batch so everyone actually gets some. My kids even beg for them when I ask what they want in their lunchbox.

Tasty Ingredients

• Sesame oil: adds deep nutty richness Go with toasted if you’re after bold taste
• Soy sauce: loads up the mix with that deep savory salt Naturally brewed soy sauce gives you the most flavor
• Rice vinegar: makes everything bright and keeps sweetness in check Pick one without color or weird extras
• Honey: brings a sticky floral boost Try some raw honey for more impact
• Brown sugar: deepens sauce color and crispiness Use the softest one you can get
• Minced garlic: packs in savory goodness Go for firm, fat cloves for real garlic punch
• Grated ginger: adds zip and gentle heat Peel and grate fresh for juiciness
• Gochujang: Korean chili paste that gives tang and that gentle heat Look for it wherever Asian ingredients hang out
• Cornstarch: thickens your sauce so it hugs every piece Mix with water to keep lumps away
• Chicken breast: drinks up flavor and comes out juicy Pat it bone dry before using
• Vegetable oil: browns the chicken to golden perfection Try canola or sunflower since they’re neutral
• Sesame seeds: pop with a toasty bite and make it look cool Toast them for even better flavor
• Green onions: give color and a soft bite in every chew Grab the stiff green ones

Simple Step-by-Step

Make the Sauce:

Dribble in sesame oil to a pot and warm on medium till you catch a nutty scent but not smoke This gets all the flavor going

Build the Glaze:

Drop in brown sugar, honey, soy sauce, and rice vinegar Stir and keep it on the heat until everything’s melted and just starting to bubble up

Add Aromatics and Heat:

Toss in gochujang, ginger, garlic Keep stirring till the paste melts down and the sauce turns glossy

Thicken the Sauce:

Mix up cornstarch and cold water in a cup, then pour gently into your bubbly sauce as you stir It’ll thicken and coat in a few minutes with low heat

Prep the Chicken:

Chop the chicken into even little cubes Pat them very dry with towels so they sear up super well

Assemble Skewers:

Thread your chicken on the sticks with gaps in between them Heat will get all around every piece for a juicy finish

Cook the Skewers:

Warm up your oil in a grill pan or big skillet till it shivers Lay out your skewers without crowding Do them in rounds if your pan is tight so each gets that browned edge

Glaze and Caramelize:

While the chicken’s still on, slather with sauce and turn so it gets sticky and burnt on the outside Flip to get both sides caramelized

Finish and Garnish:

Pull the cooked sticks off and toss onto a serving plate Scatter chopped green onions and load up on sesame seeds for good crunch and color

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I’m convinced the gochujang gives that sauce its magic kick Every time I make these, my gang cleans the tray and someone always asks for more, especially if I go extra heavy with toasted sesame

Clever Storage

Leftovers? Drop them in a container with a lid and park ’em in the fridge—they’ll be fine for up to three days. If you want the chicken juicy again, heat slow in a covered skillet with a dash of water or just microwave with a splash. The sauce thickens in the fridge but goes silky again with a bit more water as you warm it.

Changes and Easy Subs

Out of gochujang? Just mix chili garlic sauce and a dab of miso—close enough. Can’t find rice vinegar? Apple cider vinegar steps in just fine. For extra juicy chicken, swap breast for thighs instead.

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How to Dish It Up

Spoon it onto steamy rice or wrap in lettuce for a light bite. Kimchi or tangy pickles brighten things up. Chop them small if you want top-notch snacks for your next hangout.

Fun Facts

Korean BBQ is about hanging with friends over smoky, sticky bites. The shiny fire sauce is just like you’ll find at Korean street grills where outdoor barbecuing’s a way of life. Even if you stick to a skillet, you’ll get that punchy BBQ flavor and bring a bit of party spirit to the table.

Recipe FAQs

→ Why do these Korean chicken skewers turn out so sticky?

The trick's in the sauce! A blend of honey, brown sugar, and a little cornstarch thickens things up, letting it really cling to every chicken piece.

→ How can I get those caramelized edges on the chicken skewers?

Cook them over a hot flame or in a super hot pan and keep painting on more sauce often. The sugar heats up and gives you crispy, golden edges.

→ What if I want it spicier or milder?

Easy—just dial up or down the gochujang as you whip up the sauce. Add more for a bigger kick, less if you want it softer.

→ What are some awesome toppings?

Green onion and sesame seeds on top give nice crunch and fresh color. You could toss on toasted sesame or a handful of cilantro to mix it up.

→ Should the chicken be dry before I cook it?

Yep! Wipe off any extra moisture so it browns up great and doesn't steam in the pan or on the grill.