Description
These Sticky Korean Chicken Skewers feature tender, juicy chicken breast cubes coated in a flavorful, sticky sauce made with soy sauce, honey, gochujang, garlic, and ginger. Pan-seared to golden perfection and garnished with toasted sesame seeds and fresh green onions, this dish combines sweet, savory, and spicy flavors in every bite, perfect for an appetizer or main course.
Ingredients
Scale
Sauce Ingredients
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon cornstarch
- 1 tablespoon water (for dissolving cornstarch)
Chicken and Garnish
- 2 pounds chicken breast, cut into bite-sized cubes
- 1 tablespoon vegetable oil
- 2 tablespoons sesame seeds
- 2 green onions, chopped
Instructions
- Heat the oil: In a small saucepan, warm 1 tablespoon of sesame oil over medium heat to prepare for the sauce.
- Combine base ingredients: Add 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey, and 1 tablespoon brown sugar into the saucepan, stirring to dissolve the sugar and bring the mixture to a simmer.
- Add flavor elements: Stir in 1 tablespoon minced garlic, 1 tablespoon grated ginger, and 1 tablespoon gochujang until the sauce is smooth and well combined.
- Prepare cornstarch slurry: In a small bowl, dissolve 1 tablespoon cornstarch in 1 tablespoon water.
- Thicken the sauce: Slowly whisk the cornstarch slurry into the simmering sauce, stirring constantly, then let it simmer for 3-5 minutes until the sauce thickens to a sticky consistency.
- Set sauce aside: Remove the saucepan from heat and keep the sauce warm for glazing the chicken later.
- Prepare the chicken: Pat the 2 pounds of chicken breast cubes dry using paper towels to ensure even cooking and threading ease.
- Skewer the chicken: Thread the chicken pieces evenly onto skewers, leaving a little space between each cube for even cooking.
- Heat the pan: Warm 1 tablespoon vegetable oil in a large skillet or grill pan over medium-high heat, ready to cook the skewers.
- Cook the chicken skewers: Place the skewers in the hot pan, cooking in batches if necessary, turning often to ensure even browning and thorough cooking for 4-5 minutes per side until golden and cooked through.
- Glaze the skewers: Brush the chicken with the prepared sticky Korean sauce during cooking, applying multiple layers as needed to build up a flavorful glaze.
- Transfer and garnish: Once cooked, transfer the skewers to a serving platter and sprinkle with 2 tablespoons toasted sesame seeds and 2 chopped green onions for freshness.
- Serve: Serve the sticky Korean chicken skewers hot with any remaining sauce on the side for dipping and enjoying enhanced flavor.
Notes
- For easier grilling, soak wooden skewers in water for 30 minutes prior to threading the chicken to prevent burning.
- Adjust the amount of gochujang based on your preferred spice level.
- Use chicken thighs instead of breast for a juicier alternative.
- The sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Serve with steamed rice or a fresh cucumber salad to balance the flavors.
