Korean Chicken Skewers

Instructions

1. Step 1

   Whisk the gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a large mixing bowl until smooth.

   Ingredients used: 12.0 gr Garlic, 10.0 gr Ginger, 60.0 gr Gochujang, 30.0 gr Honey, 15.0 ml Rice Vinegar, 15.0 ml Sesame Oil, 45.0 ml Soy Sauce

   Cookware: mixing bowl, whisk

2. Step 2

   Transfer one-third of the sauce to a small bowl and reserve it for glazing.

   Cookware: small bowl

3. Step 3

   Add the chicken to the sauce remaining in the mixing bowl, coat well, and refrigerate for 20 minutes.

   Timer: 20 min (fixed)

   Ingredients used: 700.0 gr Chicken Thigh

   Cookware: mixing bowl

4. Step 4

   Thread the marinated chicken and the pieces from 4 green onions alternately onto the skewers. Discard the used marinade.

   Ingredients used: 4.0 piece Scallion

   Cookware: skewers

5. Step 5

   Preheat the grill to medium heat. Brush the assembled skewers lightly with the vegetable oil.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: grill, pastry brush

6. Step 6

   Grill the skewers for 8 minutes, turning every 2 minutes. Brush with the reserved glaze, then grill for another 2–4 minutes, turning once, until lightly charred and the chicken reaches 74°C internally.

   Timer: 12 min (fixed)

   Cookware: grill, instant-read thermometer, pastry brush, tongs

7. Step 7

   Rest the skewers for 3 minutes, then scatter with the sliced green onions and sesame seeds before serving.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Scallion, 9.0 gr Sesame Seed