Korean Street Chicken on a Stick

gochujang

🥗Healthier: sriracha

💰Cheaper: red chili paste

Sriracha offers a similar heat with less sweetness.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index.

chicken pieces

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option, while thighs are more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile.

Cut the chicken into 1-inch pieces.

Marinate the chicken with 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 3 tablespoons of cooking wine, 1 teaspoon of grated ginger, and 3 cloves of grated garlic. Mix well and cover. Let it marinate for at least 20 minutes to overnight.

Cut the green onions into 1 and 1/2 inch long pieces.

Make the sweet sauce by whisking together 1/2 cup of soy sauce and 1/2 cup of honey. Set aside.

Make the spicy sauce by mixing 1/2 cup of soy sauce, 1 tablespoon of Korean red pepper flakes, 1 tablespoon of sriracha, and 1/4 teaspoon of black pepper. Mix well and set aside.

Assemble the skewers by sliding a piece of green onion onto a bamboo skewer, followed by 1 to 2 pieces of chicken. Repeat until the skewer is full.

Grill the skewers over medium-high heat for 4 to 5 minutes on one side, then flip them over.

Brush the sweet sauce on the chicken and cook for an additional 2 minutes on the other side.

Continue brushing the sauce and flipping the skewers until the chicken is fully cooked and has reached your desired level of char.

If broiling, set the oven to high broil and follow the same cooking method.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens