Korean Chicken (Printable Version)
Chicken pieces on sticks get a sticky hit from a bold Korean sauce that's got a little tang, heat, and loads of flavor in every bite.
# Everything You’ll Need:
→ Sauce Stuff
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, chopped up
07 -
2 teaspoons grated fresh ginger
08 -
1 tablespoon gochujang (Korean chili paste)
09 -
1 tablespoon cornstarch
10 -
1 tablespoon water
→ Skewers Stuff
11 -
600 grams chicken breast, in chunky cubes
12 -
1 tablespoon vegetable oil
13 -
1 tablespoon sesame seeds
14 -
3 green onions, sliced
# Steps to Cook:
01 -
Drop those hot skewers on your table and hey, keep that extra sauce close by for dunking if you’re all about it.
02 -
Toss chopped green onions and sesame seeds over the skewers once they're cooled off on a plate.
03 -
When your chicken’s pretty much ready, grab a brush and glaze them with as much sauce as you want right in the pan.
04 -
Pop the packed skewers in your hot pan, flipping them every few minutes until all sides are golden and the inside’s cooked through. About 4–5 minutes per flip.
05 -
Pour in some vegetable oil and get your skillet or grill pan good and hot on medium-high before you start.
06 -
Push those chicken cubes onto your skewers, leaving gaps here and there so everything cooks evenly.
07 -
Pat your chicken cubes dry for seriously good browning instead of steaming them out.
08 -
As soon as the sauce thickens, take it off the stove and let it rest for a bit.
09 -
Whisk together water and cornstarch until lump-free, then pour that into the bubbling sauce while stirring like crazy.
10 -
Keep whisking everything together in your pot until the sauce turns smooth with no chunks left.
11 -
Toss in the chopped garlic, ginger, and gochujang into your pot at this point.
12 -
Stir things around while the sugar vanishes and the mixture starts bubbling just a bit.
13 -
Throw in the soy sauce, honey, rice vinegar, and brown sugar now.
14 -
Start with sesame oil in a tiny pot and heat it gently on medium.
# Extra Suggestions:
01 -
Pat your chicken dry so it gets golden instead of mushy.
02 -
Go for quality sesame oil if you want a stronger nutty flavor.
03 -
Like things spicier? Use more gochujang.
04 -
Up the honey or brown sugar if you want things sweeter.
05 -
Sprinkle on cilantro or more sesame seeds for a fresh kick.