Gochujang Chicken Skewers
Ingredients
- 500 gChicken cutlet (cut into 3 cm cubes)
- 2 tbspgochujang
- 2 tbspsoy sauce
- 1 tbspHoney
- 1 tbspSesame oil
- 2 pcGarlic (finely minced)
- 1 tspGinger powder
- 1 tbspRice vinegar
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced for garnish)
- 1 tspSesame seed (for garnish)
Method
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.
- 1
Cut the chicken breast into even 3 cm cubes. They must be the same size so the meat stays juicy and cooks uniformly.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat quickly in a pan to maintain the glaze's crispness.
