Korean Gochujang Chicken Skewers (30-Minute) | CookOS

Korean Gochujang Chicken Skewers

Name: Korean Gochujang Chicken Skewers (30-Minute)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1/4 cup gochujang (Korean chili paste); 1/4 cup brown sugar; 1/4 cup soy sauce; 1 tbsp sesame oil; 1 tbsp rice vinegar; 1 tsp gochugaru (Korean chili flakes); 1 tsp paprika; 1 tbsp grated ginger; 1 tbsp minced garlic; 1/2 tsp salt; cooked jasmine rice, for serving; 1/4 cup chopped green onions, for garnish; 1 tbsp sesame seeds, for garnish

These Korean gochujang chicken skewers combine tender chicken thighs with a sweet and spicy gochujang glaze, ready in less than 30 minutes. The sesame oil and ginger base delivers authentic Korean flavor without requiring marinating time.

🌍Korean 🏷️Chicken skewers 🏷️Gochujang 🏷️Spicy chicken 🏷️Sweet and spicy Chicken thighs

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by moribyan

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Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1/4 cup gochujang (Korean chili paste)
1/4 cup brown sugar
1/4 cup soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp gochugaru (Korean chili flakes)
1 tsp paprika
1 tbsp grated ginger
1 tbsp minced garlic
1/2 tsp salt
cooked jasmine rice, for serving
1/4 cup chopped green onions, for garnishoptional
1 tbsp sesame seeds, for garnishoptional

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Instructions

1
Cut the chicken thighs into small, bite-sized pieces and place them in a large mixing bowl.
2
In a separate bowl or measuring cup, combine the marinade ingredients: gochujang, brown sugar, sesame oil, soy sauce, rice vinegar, salt, gochugaru, paprika, grated ginger, and minced garlic.
3
Whisk the marinade until it is well combined.
4
Pour the marinade over the chicken and mix thoroughly to ensure all pieces are evenly coated.
5
Thread the marinated chicken pieces onto skewers.
6
Place the skewers in the air fryer basket in a single layer.
7
Air fry the skewers until cooked through and beautifully charred, flipping them halfway through the cooking process.
8
Serve the cooked skewers over a bed of jasmine rice.
9
Garnish with chopped green onions and sesame seeds before serving.

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Tips & Notes

Pro tips

Cut chicken thighs into uniform bite-sized pieces so they cook evenly and thread onto skewers without splitting.
Pat chicken dry before glazing — this helps the sauce adhere and promotes browning rather than steaming.
Brush glaze during the last 2-3 minutes of cooking to prevent burning; the sugar in gochujang can char if applied too early.
If grilling, use medium-high heat and avoid direct flame flare-ups from dripping marinade.

Substitutions

Soy sauce → tamari or coconut aminos (for gluten-free; use 1:1 ratio)
Brown sugar → honey or maple syrup (use slightly less, about 3 tbsp, as they're sweeter)
Sesame oil → neutral oil like grapeseed (loses nutty depth but maintains texture)

Storage & make-ahead

Store cooked skewers in an airtight container for up to 3 days. Reheat in a 350°F oven for 5-7 minutes or in a skillet over medium heat with a splash of water.

Equipment

wooden or metal skewers (soak wooden skewers 30 minutes before use) · grill or grill pan (or sheet pan for oven method)

Common Questions

Can I use chicken breast instead of thighs?

Chicken breast works but will be drier. Thighs stay juicy due to higher fat content. If using breast, reduce cooking time by 2-3 minutes and avoid overcooking.