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| Korean Chicken Skewer Recipe |
Today, I'm sharing a Korean street-style chicken skewer recipe.
I still can't forget the taste of chicken skewers sold on the streets.
However, for some reason, it's hard to find street vendors selling chicken skewers like before, making it a nostalgic food. But with the recipe I'm introducing today, you can easily recreate that taste at home. It's also much cheaper to make than buying outside, so I highly recommend it as a simple snack or appetizer.
Ingredients
(for 2 servings)(Measurement: tablespoon)
Cooking Tools: Wooden skewers, parchment paper
- Chicken thigh meat: 750g
- Herb salt: 1/3 tablespoon
- Cooking wine: 3 tablespoons
- Green onion: 2 stalks
Sauce Ingredients for Chicken Skewers
- Soy sauce: 3 tablespoons
- Oligosaccharide: 3 tablespoons
- Red pepper powder: 1 tablespoon
- Gochujang (Korean chili paste): 1 tablespoon
- Minced garlic: 1/2 tablespoon
- Beef stock powder: 1/2 tablespoon
Sauce Recipe for Chicken Skewers
Mix the following ingredients well to make the sauce.
- Soy sauce: 3 tablespoons
- Oligosaccharide: 3 tablespoons
- Red pepper powder: 1 tablespoon
- Gochujang: 1 tablespoon
- Minced garlic: 1/2 tablespoon
- Beef stock powder: 1/2 tablespoon
Mix well
Cooking Process
Cut the 750g of chicken thigh meat into bite-sized pieces.
(Purchase 2kg of frozen chicken thighs and use 750g)
Cut into bite-sized pieces.
In the 750g of chicken thigh meat, add 1/3 to 1/2 tablespoon of herb salt and 3 tablespoons of cooking wine, and mix well for seasoning. Adjust the amount of herb salt according to your preference.
Cut chicken thigh meat: 750g
Herb salt: 1/3 tablespoon
Cooking wine: 3 tablespoons
Mix well
Cut the green onions into bite-sized pieces to match the size of the chicken pieces (2 stalks).
Green onions: 2 stalks
Alternate threading one piece of chicken and one piece of green onion onto the wooden skewers.
Place parchment paper in a frying pan and grill the skewers until golden brown on both sides. Cook on low heat without oil to prevent burning. If cooked on high heat, the chicken and green onions may burn before they are cooked through, so it's essential to maintain low heat and grill patiently. As you grill slowly, oil will gradually come out from the chicken skin, infusing the green onions with flavor.
Lay down parchment paper
Grill on both sides
Once the skewers are golden brown on both sides, brush the sauce on only one side. If you apply it to both sides, they may burn easily, and due to the soy sauce base, the flavor may become too strong, so apply it to just one side.
