Korean Gochujang Chicken Skewers with Sesame
Bold, fiery, and packed with umami, these Korean gochujang chicken skewers bring the perfect balance of heat and sweetness. The key ingredient, gochujang, is a Korean red chilli paste with a deep, savoury richness that caramelises beautifully on the grill.
Ingredients
For the chicken skewers
- 600 g Chicken Thighs Boneless, Skinless, cut into chunks
- 3 tbsp gochujang Korean red chilli paste
- 2 tbsp soy sauce dark
- 1 tbsp honey runny
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 3 cloves garlic minced
- 1 tsp ginger fresh, ginger
- ½ tsp black pepper
For the garnish
- 1 tbsp sesame seeds toasted
- 2 spring onions finely sliced
Instructions
- In a bowl, whisk together gochujang, soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, and black pepper. Add the chicken and toss to coat. Cover and marinate in the fridge for at least 2 hours, or overnight for maximum flavour.
- Preheat the grill to medium-high heat. Thread the marinated chicken onto skewers.
- Grill the skewers for 12–15 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
- Sprinkle with toasted sesame seeds and spring onions before serving.
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