Description

Ingredients

• Chicken Original: Chicken
• 🍗 700 g boneless skinless chicken thighs, 3 cm pieces (1.54 lb / 24.7 oz) Original: 🍗 700 g boneless skinless chicken thighs, 3 cm pieces (1.54 lb / 24.7 oz)
• 🧂 6 g fine sea salt (1 tsp / 0.21 oz) Original: 🧂 6 g fine sea salt (1 tsp / 0.21 oz)
• ⚫ 2 g black pepper (½ tsp / 0.07 oz) Original: ⚫ 2 g black pepper (½ tsp / 0.07 oz)
• 🧄 8 g garlic, grated (2–3 cloves / 0.28 oz) Original: 🧄 8 g garlic, grated (2–3 cloves / 0.28 oz)
• 🫚 10 g ginger, grated (1 tbsp / 0.35 oz) Original: 🫚 10 g ginger, grated (1 tbsp / 0.35 oz)
• 🥄 15 ml soy sauce (1 tbsp / ½ fl oz) glutensoy Original: 🥄 15 ml soy sauce (1 tbsp / ½ fl oz)
• 🍶 15 ml rice vinegar (1 tbsp / ½ fl oz) Original: 🍶 15 ml rice vinegar (1 tbsp / ½ fl oz)
• 🍯 15 ml honey (1 tbsp / ½ fl oz) Original: 🍯 15 ml honey (1 tbsp / ½ fl oz)
• 🫒 10 ml neutral oil (2 tsp / 0.34 fl oz) Original: 🫒 10 ml neutral oil (2 tsp / 0.34 fl oz)
• Gochujang glaze Original: Gochujang glaze
• 🥣 60 g gochujang (¼ cup / 2.1 oz) Original: 🥣 60 g gochujang (¼ cup / 2.1 oz)
• 🍯 30 ml honey or brown sugar syrup (2 tbsp / 1 fl oz) Original: 🍯 30 ml honey or brown sugar syrup (2 tbsp / 1 fl oz)
• 🥄 15 ml soy sauce (1 tbsp / ½ fl oz) glutensoy Original: 🥄 15 ml soy sauce (1 tbsp / ½ fl oz)
• 🍶 15 ml rice vinegar (1 tbsp / ½ fl oz) Original: 🍶 15 ml rice vinegar (1 tbsp / ½ fl oz)
• 🫚 5 g ginger, grated (1 tsp / 0.18 oz) Original: 🫚 5 g ginger, grated (1 tsp / 0.18 oz)
• 🧄 4 g garlic, grated (1 clove / 0.14 oz) Original: 🧄 4 g garlic, grated (1 clove / 0.14 oz)
• 💧 30 ml water (2 tbsp / 1 fl oz) Original: 💧 30 ml water (2 tbsp / 1 fl oz)
• 🌾 10 ml sesame oil (2 tsp / 0.34 fl oz) sesame Original: 🌾 10 ml sesame oil (2 tsp / 0.34 fl oz)
• Finish Original: Finish
• 🌱 10 g sesame seeds (1 tbsp / 0.35 oz) sesame Original: 🌱 10 g sesame seeds (1 tbsp / 0.35 oz)
• 🧅 40 g scallions, thinly sliced (⅓ cup / 1.4 oz) Original: 🧅 40 g scallions, thinly sliced (⅓ cup / 1.4 oz)
• 🥒 150 g cucumber, thin slices for serving, optional (1 cup / 5.3 oz) Original: 🥒 150 g cucumber, thin slices for serving, optional (1 cup / 5.3 oz)

Preparation

• Soak skewers and prep heat If using wooden skewers, soak in water 20 min. Preheat grill pan or skillet over medium-high heat. Target pan surface 210–230°C (410–446°F), it should sizzle hard when chicken hits.
• Marinate the chicken In a bowl mix salt, pepper, garlic, ginger, soy sauce, rice vinegar, honey, and neutral oil. Add chicken and mix well. Marinate 20 min at room temp or up to 12 h chilled.
• Make the glaze In a small saucepan combine gochujang, honey, soy sauce, rice vinegar, garlic, ginger, water. Simmer 2–3 min on low until glossy and slightly thick. Turn off heat and stir in sesame oil.
• Skewer for even cooking Thread chicken onto skewers, leaving small gaps between pieces so heat can circulate. Pat lightly with paper towel if the surface is very wet.
• Sear first, then glaze Cook skewers 3 min on the first side without moving. Flip and cook 2 min. Brush glaze on both sides and cook 1–2 min more, turning once, until caramelized.
• Safety check Chicken is done at 74°C (165°F) in the thickest piece. If you do not have a thermometer, cut one piece, it should be fully opaque with clear juices.
• Finish and serve Transfer to a plate. Brush a final thin layer of glaze. Sprinkle sesame seeds and scallions. Serve with cucumber slices.

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