Korean Chicken Kabobs


  • 1/4 cup gochujang (Korean red pepper paste)
  • 1/4 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 1/2 tablespoons canola oil
  • 1 green onion, thinly sliced
  • 1/2 teaspoon toasted sesame seeds


  • in an exceedingly medium bowl, mix gochujang, soy sauce, rice acetum, refined sugar, sesame oil, ginger and garlic. Reserve two tablespoons and put aside.
  • in an exceedingly gallon size Ziploc bag or giant bowl, mix gochujang mixture and chicken; infuse for a minimum of two hours to long, up to eight hours, turning the bag often. Drain the chicken from the marinade, discarding the marinade.
  • heat up grill to medium high heat. Thread chicken onto skewers; brush with vegetable oil.
  • Add skewers to grill, and cook, turning often, till the chicken is totally hard-boiled through, reaching an interior temperature of a hundred sixty five degrees F, regarding ten minutes. Brush skewers with reserved gochujang mixture, preparation for an extra 1-2 minutes.
  • Serve like a shot, fancy with scallion and benne seeds.

source http://recipetocooking.blogspot.com/2019/01/korean-chicken-kabobs.html

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