Grilled Korean Chicken Sticks (Printable Version)
# What You'll Need:
01 -
1 ½ lbs. chicken thighs, boneless and skinless
02 -
2 teaspoons fresh ginger, finely grated
03 -
2 teaspoons garlic, minced
04 -
3 tablespoons soy sauce, low sodium
05 -
3 tablespoons sugar, brown
06 -
1 teaspoon oil, sesame
07 -
1 tablespoon vinegar, rice
08 -
2 tablespoons gochujang paste
09 -
Green onions, chopped (for garnish if wanted)
# Steps to Follow:
01 -
Chop chicken into 1 ½-inch chunks and put in a container. Mix the ginger, garlic, soy sauce, brown sugar, sesame oil, rice vinegar, and gochujang in a separate bowl to make your sauce.
02 -
Take half the sauce and coat the chicken pieces. Wrap and stick in the fridge for 4+ hours or leave overnight. Keep the other half of sauce covered in the fridge for later use.
03 -
Put the soaked chicken bits onto skewers. Get your grill warmed up to medium.
04 -
Add a bit of oil to the grill and lay down your skewers. Flip them every 3-4 minutes till chicken's done inside (needs to reach 165°F), taking about 20-30 minutes total. As you're flipping in the final rounds, brush on that saved sauce.
05 -
Take the skewers off the heat and add green onions on top. Serve with whatever sides you like.
# Additional Tips:
01 -
You'll get way better taste if you let the chicken soak in the sauce overnight.