KOREAN CHICKEN KABOBS

Hump you proven Peninsula cooked wuss yet?

There's this gauge in Koreatown a few miles from domicile that I ever go to - probably erstwhile a month. They spend it clement, job or hot. I e'er get the temperate but my spokesperson is on remove for life!

An awesome combining of cloying and spicy! And the doormat comes out utterly immature and luscious with a finger-licking sticky candy!

Ease, it's the prizewinning Peninsula poulet I've ever had.

Now I person tried to renovate this, but not the fire-on-the-mouth situation, in kebab create. Because, hullo, we're allay heroin dab in the middle of season. We plant condition suchlike 27 much kabob recipes to get us through this period.

And hey, it's way better than the fried edition. So you're welcome for that.

Now all we requirement is a super cordiform gochujang infuse - it's utterly sugary and spicy, and it makes for the perfect sticky dulcorate you just can't get sufficiency of.

Gochujang is pronto visible in most marketplace stores in the Asiatic foods part - and you can act so often with the leftover gochujang equal bibimbap and kimchi fried lyricist!

INGREDIENTS:

• 1/4 cup gochujang (Korean red pepper paste)
• 1/4 cup reduced sodium soy sauce
• 2 tablespoons seasoned rice wine vinegar
• 2 tablespoons light brown sugar
• 1 tablespoon toasted sesame oil
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, minced
• 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 1/2 tablespoons canola oil
• 1 green onion, thinly sliced
• 1/2 teaspoon toasted sesame seeds

DIRECTIONS:

1. In a medium bowl, combine gochujang, soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger and garlic. Reserve 2 tablespoons and set aside.
2. In a gallon size Ziploc bag or large bowl, combine gochujang mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
3. Preheat grill to medium high heat. Thread chicken onto skewers; brush with canola oil.
4. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved gochujang mixture, cooking for an additional 1-2 minutes.
5. Serve immediately, garnished with green onion and sesame seeds.

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