These Korean street-food chicken thigh skewers are coated with a sweet and spicy sauce made with gochujang (Korean chili paste) and grilled. With their glossy red glaze and caramelized exterior, they make a popular snack for parties and gatherings.
Mix the chicken pieces with the gochujang, soy sauce, garlic, ginger, honey and sesame oil. Cover and marinate for at least 20 minutes.
Thread the marinated chicken pieces onto skewers, leaving a little space between them.
Grill the skewers over medium-high heat, turning them as they cook. During the final 2–3 minutes, brush the remaining sauce over them. Watch closely near the end so the sugary sauce does not burn.
Garnish the hot skewers with thinly sliced scallions and sesame seeds, then serve.
Brush the sauce onto the skewers only during the final few minutes of cooking, or its sugar may burn too soon. If using wooden skewers, soak them in water before cooking. Allergens: contains soy (soy sauce). Check the labels on the gochujang and soy sauce for gluten, since ingredients vary by product.
Karıştırırken fazla çırpmışım, dokusu sertleşti. İlk seferde dağıldı, ikinci denemede daha iyi tutundu. İlk denemede tuzunu kaçırdım, ikinci seferde daha dikkatli oldum.
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