Korean Chicken Kabobs
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
Ingredients
- ¼ cup gochujang, Korean red pepper paste
- ¼ 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 ½ tablespoons canola oil
- 1 green onion, thinly sliced
- ½ teaspoon toasted sesame seeds
Instructions
- 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.
Did you make this recipe?
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I made this for dinner tonight and baked in the oven for 20 min like you suggested. It was amazing! Tender with great flavor. Thank you for delicious recipe!!
Amazing! I’m so glad! 🙂
These look delicious! I need them in my life asap!
Paige
http://thehappyflammily.com
Can you do this in oven, at what temperature? Thanks
The general rule of thumb to bake kabobs in the oven is to cook them at 375 degrees F for 20-30 minutes, or until completely cooked through, turning every 10 minutes. But as always, please use your best judgment regarding substitutions and modifications.
Sounds delicious, can these be broiled instead of grilled?
The general rule of thumb to bake kabobs in the oven is to cook them at 375 degrees F (rather than broil) for 20-30 minutes, or until completely cooked through, turning every 10 minutes. But as always, please use your best judgment regarding substitutions and modifications.
Definitely gonna try this!!! But in the meantime, I live in Los Angeles, where do I go try the korean fried chicken you have once a month??? Please????
Kyochon Chicken! 3833 W 6th St, Los Angeles, CA 90020
Oh I am so jealous that you have a Kyochon chicken!! When I lived in Korea it was one of my favourite places to get Korean chicken, that sweet and spicy fried chicken, too die for!
Can you buy toasted sesame oil or do you toast it somehow?
Yes, you can purchase toasted sesame oil.
Delicious looking recipe, one question: Should some of the gochujang mixture be reserved before adding the rest to the chicken as marinade? The directions don’t mention it but further down they refer to a reserved portion being brushed on…
Great question, Giuliana! Yes, some of the mixture should be reserved, mentioned in step 1:
1. In a medium bowl, combine gochujang, soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger and garlic. Reserve 2 tablespoons and set aside.
This looks yummy!…..but, do not have access to bar-b-que, so how could I make this with an oven?
The general rule of thumb to bake kabobs in the oven is to cook them at 375 degrees F for 20-30 minutes, or until completely cooked through, turning every 10 minutes. But as always, please use your best judgment regarding substitutions and modifications.