**Savor the tantalizing flavors of Korean cuisine with our delectable Skewered Korean Chicken and Green Onions recipe, a symphony of savory and spicy flavors that will tantalize your taste buds.**
Marinated in a delectable blend of soy sauce, garlic, ginger, and gochujang (Korean red pepper paste), the chicken skewers are grilled to perfection, delivering a succulent and smoky taste. Accompanied by a refreshing and aromatic dipping sauce made with vinegar, soy sauce, and sesame seeds, this dish promises an unforgettable culinary experience.
**Alongside the main recipe, we present a tempting array of complementary dishes that will elevate your Korean dining experience.**
Enhance your meal with our savory Korean Glass Noodles with Vegetables, a vibrant and flavorful dish featuring glass noodles stir-fried with an assortment of crisp vegetables in a savory sauce.
Indulge in the classic Korean side dish, Pickled Radishes, with its tangy and slightly spicy flavor profile, adding a refreshing contrast to the richness of the chicken skewers.
Complete your Korean feast with a serving of fluffy and aromatic Steamed Rice, the perfect accompaniment to soak up the delectable flavors of the chicken and enhance the overall dining experience.
Embark on a culinary journey through the vibrant flavors of Korea with our Skewered Korean Chicken and Green Onions recipe, complemented by a selection of authentic Korean side dishes.
SKEWERED KOREAN CHICKEN AND GREEN ONIONS
Make and share this Skewered Korean Chicken and Green Onions recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 7h25m
Yield 12 servings as an appetizer, 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into long, thin strips (do this while the breasts are partially frozen, you should get about 8 strips from each breast) Thread the green onion& chicken alternately on the skewers, 2 chicken pieces and 2 green onions to each (if you want to serve these as appetizers use smaller skewers and put only 1 piece of chicken and 1 onion on each).
- Lay the skewers in a 9x13 baking dish.
- Combine remaining ingredients and pour half over the skewers, turning the skewers so all sides are coated with the marinade (reserve the remaining marinade).
- Cover and place in fridge for at least 6 hours or overnight, turn skewers every once in a while.
- Broil or BBQ the skewers, brushing with reserved marinade for 2-4 minutes per side.
DAKKOCHI
Steps:
- Grate the garlic, ginger, onion, and pear. Place in large bowl or freezer bag. Mix in the soy sauce, sesame oil, brown sugar, green onion, and ground black pepper.
- Cut the chicken into 1 inch pieces and combine with the marinade. Marinate in the refrigerator for at least an hour.
- If using wooden skewers, soak in water for at least 30 minutes to prevent them from burning.
- Skewer the chicken and set aside.
- Strain the marinade through a fine mesh sieve into a small saucepan. Simmer on medium heat until slightly thickened, 5-10 minutes.
- Grill the chicken until cooked through, about 5 minutes per side. Baste occasionally while cooking with the thickened marinade.
- If using a counter top grill, cooking time is about 4-5 minutes total on medium high heat.
SOY-GLAZED CHICKEN SKEWERS WITH GREEN ONIONS
Categories Chicken Onion Poultry Soy Appetizer Marinate Backyard BBQ Grill/Barbecue Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 8 first-course servings
Number Of Ingredients 11
Steps:
- Mix first 7 ingredients and 1 teaspoon soy sauce in large bowl. Cover and refrigerate 30 minutes.
- Brush baking sheet with water. Using wet hands, shape generous 1/4 cup chicken mixture into 4-inch-long log. Insert 2 skewers lengthwise into meat, each slightly off center. Push skewers all the way through meat, leaving 3 inches of skewers exposed on each end. Transfer to prepared baking sheet. Repeat with remaining chicken mixture and skewers to form total of 8 skewers.
- Prepare barbecue (medium-high heat). Mix remaining 2 tablespoons soy sauce and mirin in small bowl. Space 2 bricks 4 1/2 inches apart and wide sides down on grill. Working in batches, suspend skewers across bricks, allowing skewer ends to rest on bricks (meat will not touch grill). Cook until golden, turning occasionally, about 8 minutes. Brush with soy sauce mixture and cook until chicken is cooked through, about 1 minute per side. Brush with more soy sauce mixture; transfer to plates. Sprinkle with shichimi togarashi.
KOREAN CHICKEN SKEWERS - DAKKOCHI
These skewers are similar to those sold at the food stalls in Korea. There are two sauces included in this recipe. Each is enough to coat 6 skewers - 12 total. Of course, you can double either sauce and eliminate the other if you'd like. Note - the prep time includes soaking the wooden skewers for 30 minutes.
Provided by PanNan
Categories Korean
Time 1h
Yield 12 skewers
Number Of Ingredients 19
Steps:
- Immerse the skewers in water and let soak for 30 minutes.
- To make the spicy gochujang sauce, combine 1/4 cup ketchup, 2 Tbsp gochujang, 2 Tbsp honey, 2 Tbsp dark brown sugar, 1 Tbsp soy sauce, 2 tsp sesame oil and 1/2 tsp minced garlic in a medium bowl. Mix them well. Set it aside until needed.
- To make the sweet soy sauce, combine 3 Tbsp soy sauce, 2 Tbsp honey, 1 tsp minced ginger, 1 tsp minced garlic in a sauce pan and boil it over medium low heat until it starts lightly bubbling. In the meantime, combine the water and cornstarch in a small bowl and whisk it well.
- When the sauce in the sauce pan starts bubbling, pour over the cornstarch mixture. Whisk them well until the sauce is well blended and thickens. (Do not over-thicken as it will be difficult to spread over the chicken later. The sauce should be still slightly runny.).
- Remove from the heat and set it aside until needed.
- Place the chopped chicken pieces into a mixing bowl. Add the rice wine, some salt and pepper. Mix them well. Set it aside while other ingredients are being prepared (about 5 mins).
- Remove bamboo skewers from the water (from step 1) and gently pat them with kitchen paper. Put chicken and green onion pieces onto a skewer in alternating order. Make sure all the meat and green onions are tightly packed onto the skewer.
- Preheat grill or indoor grill pan. Spray some cooking oil over the grill grates . Place the chicken skewers on the grill/grill pan and cook over medium high heat. Turn the skewers after 3 minutes and start brushing your choice of either sauce onto the chicken and green onions. After 2 minutes, reduce heat to medium and turn the skewers over again and brush on the sauce of your choice. Then reduce heat to low. Continue turning the skewers and brushing sauce on them every two minutes until the chicken is fully cooked and nicely charred.
- Serve immediately.
KOREAN CHILLI, SESAME & HONEY CHICKEN
A kebab always goes down well at a BBQ, and this Korean chicken with sweet, spicy and sticky glaze is our new favourite. Scatter over spring onions to serve
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 35m
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it's packed onto the skewers tightly. Chill until you're ready to cook. Mix the ingredients for the glaze.
- Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long - the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
- Once the glaze has been used up and the chicken is cooked through (it'll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.
Nutrition Facts : Calories 263 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 1.9 milligram of sodium
Tips:
- Use a variety of vegetables. This recipe calls for green onions, but you can also add other vegetables like bell peppers, zucchini, or mushrooms.
- Make sure the chicken is cooked through. The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
- Use a good quality marinade. The marinade is what gives the chicken its flavor, so make sure you use a good quality one.
- Let the chicken marinate for at least 30 minutes. This will allow the flavors of the marinade to penetrate the chicken.
- Grill the chicken over medium heat. This will help to prevent the chicken from burning.
- Serve the chicken with your favorite dipping sauce. Some popular options include soy sauce, hoisin sauce, or sweet and sour sauce.
Conclusion:
This recipe for Skewered Korean Chicken and Green Onions is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is marinated in a flavorful sauce and then grilled to perfection. The green onions add a nice touch of flavor and color to the dish. This recipe is sure to be a hit with your family and friends.
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