Ingredients
Chicken and Vegetables
- 500 g boneless, skinless chicken thighs
- 1 green onion
- 12 wooden skewers
Marinade and Sauce
- 3 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons corn syrup (or honey)
- 1 tablespoon sesame oil
- 2 cloves minced garlic
- 1 teaspoon fresh grated ginger
- 1 tablespoon brown sugar
- 1/2 teaspoon ground black pepper
Sets
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Cut the chicken into 2-3 cm pieces. Soak the wooden skewers in water for at least 30 minutes to prevent them from burning. Cut the green onion into pieces the same size as the chicken.
- 2
In a bowl, combine the Gochujang, soy sauce, corn syrup, sesame oil, minced garlic, grated ginger, brown sugar, and black pepper. Set aside about one-third of this sauce for basting later.
- 3
Add the chicken pieces to the rest of the sauce in the bowl and mix well. Marinate in the refrigerator for at least 30 minutes, ideally 1 hour.
- 4
Alternately thread the marinated chicken pieces and green onion sections onto the skewers.
- 5
Preheat a grill (or grill pan) over medium-high heat. Grill the skewers for 8 to 12 minutes, turning them regularly until the chicken is cooked through and lightly caramelized.
- 6
During the last few minutes of cooking, brush the skewers generously with the reserved sauce. Serve immediately, sprinkled with toasted sesame seeds.
