Gochujang Chicken Skewers

Glazed, glossy chicken with caramelized edges. The chili provides a sharp kick, perfectly balanced by the richness of sesame oil and the sweetness of honey.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 232
• Protein: 29 g
• Carbs: 8 g
• Fat: 7 g

Ingredients

• 500 g Chicken cutlet ( cut into 3 cm cubes )
• 2 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp Honey
• 1 tbsp Sesame oil
• 2 piece Garlic ( finely minced )
• 1 tsp Ginger powder
• 1 tbsp Rice vinegar
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced for garnish )
• 1 tsp Sesame seed ( for garnish )

Instructions

1. Cutting the chicken

   Cut the chicken breast into even 3 cm cubes. They must be the same size so the meat stays juicy and cooks uniformly.

2. Preparing the glaze

   In a mixing bowl, combine gochujang, soy sauce, honey, sesame oil, rice vinegar, minced garlic, and ginger. You want a syrupy texture that coats the back of a spoon.

3. Coating and skewering

   Toss the chicken into the marinade and massage the meat until every piece is saturated in red. Thread the cubes onto skewers without packing them too tightly to allow heat circulation.

4. High-heat cooking

   Sear on a grill or a very hot pan. The sauce should bubble and caramelize until you get slight charred spots. Juices should bead on the surface when ready.

Chef's tips

• If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
• Don't throw away excess marinade: reduce it in a small pan until thick to re-glaze the skewers at the end of cooking.

Storage

Keep for 2 days in the fridge. Reheat quickly in a pan to maintain the glaze's crispness.