Gochujang is an amazing flavour for chicken. Prepare it the night before and throw the skewers on the BBQ the next day. I also make honey soy chicken skewers, mainly for our daughter as the gochujang paste has soy and corn in it.

Ingredients

500g chicken thighs de-boned and cut into 2cm cubes (approx 1.5 small thighs per person)

1 batch of gochujang sauce

Wooden skewers soaked in water for min 30 mins

Peanut or canola oil

Pouring sauce

Leftover gochujang marinade

1/2 cup water approx

1-2 tsp tapioca flour

Instructions

Make up the gochujang marinade in a medium bowl  (big enough to lay the completed skewers across later) and add the cubes of chicken, mix well.
Cover the bowl and put into the fridge. Leave to marinate for at lease 2 hours or overnight.
While marinating, make up the sides that you will have with your meal.
Remember to soak your skewers in time and then thread the chicken on to them. I put the ready skewers across the bowl to one side to catch the drips. Don’t put too much chicken or pack too tight on each skewer as they will take longer to cook and easier to burn.
Keep the left over marinade (put back in fridge) for pouring over the chicken as it cooks or quickly sauteing as a pour over sauce when serving.
At this point you can wrap the skewers up and put them back in the fridge ready for the BBQ.
Heat up your fry pan or BBQ and add some oil.
Add the skewers, depending on the size of your fry pan will determine how may at a time can be cooked, again don’t pack them too close to each other. Every 4-5 minutes as they brown rotate them. Half way and just before ready, pour some marinade over each skewer.

To make the pour over sauce, use the leftover juices from the skewers (if not burnt). Reduce the heat in the fry pan and add the mix of marinade, water and tapioca starch, stir vigorously until thickened, add a bit more water if too thick.

Serving

This will depend really on your event….but serve with steamed rice or salad and some side dishes if you have pour over sauce, or add to the table with your other goodies.

Storage

Make extra skewers and pull the chicken off before sealing in zip-lock bags for freezing,