The moment those sticky Korean chicken skewers hit the grill, the air fills with the most mouthwatering scent. It’s a mix of sweet, savory, and just a touch of smokiness, thanks to that gorgeous char. The glaze, made from a blend of soy sauce, honey, garlic, and a hint of gochujang, clings to the chicken like a velvety sauce, caramelizing beautifully as it cooks. Each bite is a balance of flavors—salty, sweet, and just the right amount of heat. The skin crisps up ever so slightly while the inside stays tender and juicy, making every piece of chicken feel like the perfect bite. If you’re like me and love those moments when you take a bite and everything just comes together, then these skewers will totally hit the spot. Whether served as an appetizer or paired with a side of rice and veggies, they’re sure to steal the show at any meal.
Key Ingredients in Sticky Korean Chicken Skewers
The magic behind these sticky Korean chicken skewers lies in the harmony of ingredients that come together to create that irresistible glaze. Each element plays its part, from the rich umami of soy sauce to the kick of gochujang, all blending into something truly special.
– Sesame oil: Adds a deep, nutty aroma and richness that helps to balance the sharpness of the other ingredients. It also helps to coat the chicken, ensuring the glaze sticks beautifully.
– Soy sauce: The foundation of the marinade, bringing a salty, savory depth that complements the sweetness and heat in the sauce.
– Rice vinegar: A touch of acidity to brighten up the flavors, cutting through the sweetness and giving the dish a more rounded, balanced taste.
– Honey: Imparts a natural sweetness that helps the glaze caramelize on the grill, adding that sticky, irresistible texture we all love.
– Brown sugar: Deepens the sweetness of the glaze with a slight molasses flavor, helping to create a perfect sticky coating on the chicken.
– Minced garlic: A must-have for savory flavor with a bit of sharpness. It rounds out the sweetness and adds a wonderful depth to the marinade.
– Grated ginger: Offers a fresh, slightly spicy zing that brightens the sauce and adds complexity to the overall flavor profile.
– Gochujang (Korean chili paste): The secret ingredient that gives the skewers a mild heat, along with a rich, earthy flavor. It’s what makes these chicken skewers uniquely Korean!
– Cornstarch: Used to thicken the marinade slightly, allowing it to cling to the chicken and create a glossy, smooth texture as it cooks.
– Chicken breast: The star of the dish, tender and juicy, soaking up the marinade while cooking. Its mild flavor lets the glaze shine through in every bite.
– Vegetable oil: Helps to prevent the chicken from sticking to the grill and ensures even cooking, without overpowering the flavors.
– Sesame seeds: A finishing touch, adding a lovely crunch and a little extra nutty flavor that complements the sesame oil in the marinade.
– Green onions: Sprinkled on top after grilling, they offer a fresh, vibrant crunch that contrasts with the tenderness of the chicken and adds a burst of color.
How to Make Sticky Korean Chicken Skewers
1. Heat sesame oil in a small saucepan over medium heat. This helps release the rich, nutty aroma of the sesame oil, which is key to the flavor of the glaze.
2. Add soy sauce, rice vinegar, honey, and brown sugar to the saucepan. These ingredients will form the base of the sauce, creating the perfect balance of sweet, salty, and tangy flavors.
3. Stir the mixture until the sugar dissolves and the sauce begins to simmer. This ensures the sugar is fully incorporated, which is important for the texture of the glaze.
4. Add minced garlic, grated ginger, and gochujang to the saucepan. These ingredients bring the depth of flavor, heat, and a slight kick that makes these skewers irresistible.
5. Whisk the ingredients together until the sauce is smooth and well combined. This step ensures that all the flavors meld together, creating a harmonious glaze.
6. In a small bowl, dissolve cornstarch in a tablespoon of water. This will help thicken the sauce, giving it that glossy, sticky consistency that clings perfectly to the chicken.
7. Slowly pour the cornstarch mixture into the sauce, stirring constantly. This prevents lumps from forming and ensures the sauce thickens evenly.
8. Let the sauce simmer for 3-5 minutes until it thickens. Keep an eye on it, as the sauce should be thick enough to coat the back of a spoon.
9. Remove the saucepan from heat and set the sauce aside. The sauce will continue to thicken slightly as it cools, so don’t worry if it’s a bit runny at this point.
10. Cut the chicken breasts into bite-sized cubes and pat them dry with paper towels. This helps the marinade and sauce adhere better to the chicken, ensuring each bite is flavorful.
11. Thread the chicken cubes onto skewers, making sure they are evenly spaced. This allows the chicken to cook evenly, ensuring no pieces are undercooked or overcooked.
12. Heat vegetable oil in a large skillet or grill pan over medium-high heat. This helps prevent the chicken from sticking to the pan and ensures a nice sear on each side.
13. Place the chicken skewers in the pan, cooking in batches if necessary. Don’t overcrowd the pan; this allows the chicken to brown evenly and cook through without steaming.
14. Cook the chicken for 4-5 minutes on each side, turning until golden brown and cooked through. Make sure to keep the heat high enough to get that crispy exterior while maintaining a juicy interior.
15. Brush the chicken skewers with the prepared sauce while cooking, adding more sauce as needed. This ensures the chicken gets coated in that irresistible glaze, caramelizing beautifully on the grill.
16. Once the chicken is fully cooked, transfer the skewers to a serving platter. The sizzling, golden skewers are now ready for a final touch.
17. Sprinkle sesame seeds and chopped green onions over the skewers before serving. This adds a little extra crunch and a fresh, zesty flavor that balances the richness of the chicken.
18. Serve the sticky Korean chicken skewers hot with any extra sauce on the side for dipping. Enjoy each sticky, savory bite!
Serving Suggestions for Sticky Korean Chicken Skewers
– Serve with steamed white rice: There’s something about the fluffy, sticky rice that perfectly complements the bold, flavorful chicken. The rice soaks up any extra sauce, making every bite feel like a complete meal. Top it off with some pickled vegetables on the side for a refreshing contrast.
– Pair with a crunchy slaw: A tangy, crisp slaw made with cabbage, carrots, and a light vinegar dressing is the ideal sidekick to the sticky chicken. It balances out the richness of the skewers while adding an extra layer of texture and freshness to the plate.
– Create a Korean BBQ spread: If you’re hosting a gathering, serve these skewers alongside other Korean favorites like kimchi, grilled vegetables, and bibimbap. The variety of flavors and textures will transport your guests straight to Korea with every bite.
Now, it’s your turn to get creative! Let me know how you like to serve your sticky Korean chicken skewers! 🍽
How to Store Sticky Korean Chicken Skewers
If you’ve got leftovers (lucky you!), here’s how to store them to keep them tasting fresh:
– Refrigerate: Allow the skewers to cool completely before storing. Place them in an airtight container or wrap them tightly in plastic wrap. They’ll stay fresh for up to 3 days in the fridge. Just reheat them in a skillet or on the grill for that crispy edge!
– Freeze: For longer storage, you can freeze the chicken skewers. After they’ve cooled, wrap them individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They’ll last for up to 3 months. To reheat, thaw in the fridge overnight and warm them up on the grill or in a pan.
– Separate sauce storage: If you’ve got extra sauce, store it separately in an airtight jar or container in the fridge. It will last for about 5-7 days and can be used to re-glaze the skewers or even as a dipping sauce.
Conclusion
And there you have it—sticky Korean chicken skewers that will surely become a go-to in your recipe repertoire! From the aromatic marinade to the perfectly caramelized glaze, these skewers are packed with flavor in every bite. I hope you’re as excited to try this recipe as I am to share it with you. Whether you’re grilling on a warm summer evening or serving them up at your next family dinner, they’re bound to be a hit!
Feel free to print this article and save it for later use when you’re craving that sweet, savory, and slightly spicy chicken goodness. And, as always, if you try the recipe or have any questions, I’d love to hear from you. Let me know how it goes or if there’s anything I can help with along the way. Happy cooking! 🍗
Sticky Korean Chicken Skewers
Description
Juicy, tender chicken skewers glazed with a rich, sweet, and savory Korean BBQ sauce—perfectly caramelized on the outside with a hint of spice. Every bite is a flavorful explosion that will leave you craving more!
Ingredients
Instructions
-
Heat sesame oil in a small saucepan over medium heat.
-
Add soy sauce, rice vinegar, honey, and brown sugar to the saucepan.
-
Stir the mixture until the sugar dissolves and the sauce begins to simmer.
-
Add minced garlic, grated ginger, and gochujang to the saucepan.
-
Whisk the ingredients together until the sauce is smooth and well combined.
-
In a small bowl, dissolve cornstarch in a tablespoon of water.
-
Slowly pour the cornstarch mixture into the sauce, stirring constantly.
-
Let the sauce simmer for 3-5 minutes until it thickens.
-
Remove the saucepan from heat and set the sauce aside.
-
Cut the chicken breasts into bite-sized cubes and pat them dry with paper towels.
-
Thread the chicken cubes onto skewers, making sure they are evenly spaced.
-
Heat vegetable oil in a large skillet or grill pan over medium-high heat.
-
Place the chicken skewers in the pan, cooking in batches if necessary.
-
Cook the chicken for 4-5 minutes on each side, turning until golden brown and cooked through.
-
Brush the chicken skewers with the prepared sauce while cooking, adding more sauce as needed.
-
Once the chicken is fully cooked, transfer the skewers to a serving platter.
-
Sprinkle sesame seeds and chopped green onions over the skewers before serving.
-
Serve the sticky Korean chicken skewers hot with any extra sauce on the side for dipping.
Note
- Sesame oil adds a rich, nutty flavor to the sauce, so be sure to use high-quality oil for the best taste.
- If you prefer a spicier dish, increase the amount of gochujang to suit your heat tolerance.
- For a sweeter sauce, adjust the honey and brown sugar amounts to your liking.
- Make sure the chicken is patted dry before skewering to ensure a good sear when cooking.
- For a garnish twist, try adding toasted sesame seeds and chopped cilantro alongside the green onions.
