Ingredients
Korean Chicken Skewers
- 750g boneless chicken thighs - cut into 1.5 - 2 cm pieces.
Marinade
- 3 tablespoons each: soy sauce, brown sugar
- 2 tablespoons hot sauce (such as sriracha)
- 1 tablespoon rice vinegar
- 2 teaspoons each: freshly grated ginger, crushed garlic
- 1 teaspoon sesame oil
Method
Korean Chicken Skewers
- Whisk all the marinade ingredients together and pour over the diced chicken. Marinate for 4 - 24 hours.
- Soak 8 wooden skewers in warm water for 10 minutes.
- Thread the marinated chicken pieces onto the skewers.
- Cook over a medium heat, turning often until browned on all sides and cooked through.