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KOREAN CHICKEN KABOBS

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An amazing combination of sweet and spicy! And the chicken comes out perfectly tender and juicy with a finger-licking sticky glaze!




Have you tried Korean fried chicken yet?

There’s this place in Koreatown a few miles from home that I always go to – probably once a month. They serve it mild, medium or hot. I always get the mild but my mouth is on fire for days!

Still, it’s the best Korean chicken I’ve ever had.


Now I have tried to recreate this, but not the fire-on-the-mouth situation, in kabob form. Because, hello, we’re still smack dab in the middle of summer. We still need like 27 more kabob recipes to get us through this season.

And hey, it’s way healthier than the fried version. So you’re welcome for that.

Now all we need is a super simple gochujang marinade – it’s perfectly sweet and spicy, and it makes for the perfect sticky glaze you just can’t get enough of.

Gochujang is readily available in most grocery stores in the Asian foods section – and you can make so much with the leftover gochujang like bibimbap and kimchi fried rice!



KOREAN CHICKEN KABOBS


yield: 6 SERVINGS

prep time: 2 HOURS 30 MINUTES

cook time: 20 MINUTES

total time: 2 HOURS 50 MINUTES


INGREDIENTS:

1/4 cup gochujang (Korean red pepper paste)
1/4 cup reduced sodium soy sauce
2 tablespoons seasoned rice wine vinegar
2 tablespoons light brown sugar
1 tablespoon toasted sesame oil
1 tablespoon freshly grated ginger
3 cloves garlic, minced
2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1 1/2 tablespoons canola oil
1 green onion, thinly sliced
1/2 teaspoon toasted sesame seeds

DIRECTIONS:


In a medium bowl, combine gochujang, soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger and garlic. Reserve 2 tablespoons and set aside.
In a gallon size Ziploc bag or large bowl, combine gochujang mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
Preheat grill to medium high heat. Thread chicken onto skewers; brush with canola oil.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved gochujang mixture, cooking for an additional 1-2 minutes.
Serve immediately, garnished with green onion and sesame seeds.