Korean grilled chicken
You will have your guests queuing for this famous Seoul street bite. Take the time to glaze the chicken skewers – you won’t regret it
800g boneless chicken thighs
3 tbsp cooking oil
3 tbsp rice wine vinegar
2 tbsp gochujang (Korean red pepper paste)
1½ tbsp ginger paste
(or grated ginger)
1½ tbsp garlic paste (or minced garlic)
½ tsp black pepper
12 spring onions
2 tbsp white sesame seeds, to serve
3 tbsp honey
1 tbsp soy sauce
2 tsp sriracha chilli sauce
½ tsp salt
You will also need 12 wooden skewers, soaked for an hour
If you can’t find gochujang (available at Asian supermarkets), replace it with 2 tbsp tomato paste
Cut chicken into bite-sized pieces and place in a large bowl. Add oil, vinegar, gochujang, ginger, garlic, and black pepper. Mix well.
Cover with plastic wrap. Marinate in the fridge for at least 2 hours, preferably overnight.
Rinse and dry the spring onions, discard the ends and cut into 5cm lengths.
Thread the marinated chicken onto skewers, alternating with pieces of onion.
In a bowl, combine the glaze ingredients and mix well. Preheat the grill.
Place the skewers directly over the hot side of grill and cook for about 5 mins, then turn and cook the other side for 5 mins, constantly brushing the skewers with the glaze.
Keep turning and brushing the skewers until the chicken is well-done and lightly charred on the edges.
Transfer the skewers to a serving plate, and sprinkle with white sesame seeds.