Korean BBQ Chicken Skewers (Print-Friendly Format)

Tender chicken glazed in bold Korean BBQ sauce, grilled on skewers for savory, sweet perfection every time.

# Required Ingredients:

→ Chicken

01 - 680 g boneless, skinless chicken breasts, cut into 3.5 cm pieces
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 1 teaspoon Asian five spice powder (optional)
05 - 3 green onions, finely chopped

→ Korean BBQ Sauce

06 - 120 ml low sodium soy sauce
07 - 67 g light brown sugar
08 - 60 ml rice vinegar
09 - 30 ml toasted sesame oil
10 - 15 ml sriracha sauce or 5 ml crushed red pepper flakes
11 - 15 ml minced garlic
12 - 30 ml cold water
13 - 10 ml corn starch

→ Serving Suggestions

14 - Steamed rice or cooked noodles (optional, for serving)

# How to Make It:

01 - In a medium saucepan over medium-high heat, combine soy sauce, brown sugar, rice vinegar, toasted sesame oil, sriracha, and minced garlic. Stir well and bring to a gentle boil.
02 - In a small bowl, dissolve corn starch in cold water. Add this mixture to the boiling sauce while stirring continuously until thickened, then remove from heat. Divide sauce equally between two bowls, reserving one for serving.
03 - Thread chicken pieces onto metal or pre-soaked wooden skewers. Season chicken with salt, pepper, and Asian five spice if using.
04 - Brush skewered chicken generously with the Korean BBQ sauce from one bowl, ensuring even coverage.
05 - Place skewers over medium heat and grill for 8 to 10 minutes. Turn the skewers periodically, brushing with additional BBQ sauce after each turn, until the chicken is cooked through and lightly charred.
06 - Serve grilled chicken over steamed rice or cooked noodles. Drizzle with reserved BBQ sauce, and garnish with chopped green onions.

# Additional Information:

01 - For a richer flavour, marinate the chicken in a portion of the sauce for 30 minutes before grilling.
02 - For an alternative cooking method, bake in a preheated oven at 200°C on a rimmed baking sheet for 12–16 minutes, brushing with additional BBQ sauce 2–3 times during baking.
03 - A thick teriyaki sauce can be substituted for soy sauce if preferred.
04 - Pair with steamed rice and a crisp side salad to complete the meal.

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