You are here

Korean Skewered Chicken

aeriskitchen's picture
Ingredients
  Chicken breast boneless skinless 1 , cubed
  Korean green peppers 2 Medium, slice
  Spring onion whites 8 Small
  Garlic 8 Clove (40 gm)
For the sauce
  Water 2⁄3 Cup (10.67 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Cooking wine/Water 2 Tablespoon
  Sugar 1 1⁄2 Tablespoon
  Garlic 2 Clove (10 gm)
  Ginger peice 1 Small
  Peppercorns 1⁄2 Teaspoon
  Hot pepper flakes 1 Pinch
For the marinade
  Cooking wine 1 Teaspoon
  Salt 2 Pinch
  Black pepper 2 Pinch
Directions

GETTING READY
1. Cut the chicken into small cubes, set aside.
2. Place the chicken in a bowl and marinate with cooking wine, salt and black pepper, set aside.
3. Peel the garlic cloves, trim the roots of the green onions and chop the white top only, discard the greens.
4. Chop the Korean peppers into medium size pieces, set aside.

MAKING
5. In a saucepan combine water, soy sauce, cooking wine, sugar, garlic cloves, ginger, peppercorns and hot red pepper flakes.
6. Stir until the sugar is dissolved, bring it to a boil and cook it for 5 minutes on medium high heat.
7. Thread the chicken, garlic clove, chicken, green pepper, chicken and garlic clove in each of the skewers.
8. Strain the sauce and discard the ingredients, set aside.
9. In a large frying pan pour oil and then place the skewers in the pan.
10. Fry on each side for 8 minutes, pour half of the sauce and cook the chicken for 5 minutes or until sauce thickens.
11. Coat the skewers well and then flip and pour the remaining sauce.

SERVING
12. Serve the skewered chicken with a garnish of sesame seeds.

Things You Will Need
8 Skewer Sticks (5 Inch),
mixing bowl
frying pan

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Korean
Course: 
Appetizer
Taste: 
Savory
Method: 
Pan Grilling
Dish: 
Kebab
Ingredient: 
Chicken Breast
Preparation Time: 
50 Minutes
Cook Time: 
25 Minutes
Ready In: 
75 Minutes
Servings: 
4

Rate It

Your rating: None
4.1875
Average: 4.2 (4 votes)