KOREAN CHICKEN ON A STICK
This sweet and spicy chicken deliciousness will be guaranteed to blow your tastebuds.
- 3 chicken breast
- 1/2 inch grated ginger
- 4 cloves grated garlic
- A squeeze of lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 10-15 medium bamboo skewers
For the sauce
- 1/2 cup soy sauce
- 1/2 cup honey
- 2 teaspoon sriracha
- 1 1/4 teaspoon gochujang
- ground pepper to taste
- 2 teaspoon sesame seeds
Combine all the sauce ingredients in a medium prep bowl and whisk until smooth. Set it aside until ready to use.
Cut chicken breast into thin, long strips or small 1/2 inch cubes. Marinade the chicken with all the ingredients listed for marination and half the sauce. Marinade the chicken for at least 20 minutes or overnight in the refrigerator for the best results.
Thread the chicken onto skewers evenly. Heat a grilling pan on medium heat. Brush the sauce lightly on skewers and cook it for 5 to 8 minutes on one side. Flip the skewers and brush them with sauce again. Cook on the other side until the chicken is no longer pink.
Garnish with sesame seeds and serve it with leftover sweet and spicy gochujang sauce.
Cooking time for grilling the chicken on an outdoor grill is the same as cooking on a grilling pan indoors.