Spicy Gochujang Glazed Chicken Skewers with Crispy Rice Cakes
Tender pieces of chicken marinated in a fiery and sweet gochujang sauce, then grilled to perfection on skewers. Served alongside crispy, pan-fried rice cakes offering a delightful textural contrast.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
450 kcal
Instructions
- 1
Cut chicken thighs into bite-sized pieces.
~5 min - 2
In a mixing bowl, whisk together gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger.
~3 min - 3
Add chicken pieces to the marinade and toss to coat evenly. Let it marinate for at least 30 minutes.
~30 min - 4
Thread the marinated chicken onto skewers.
~5 min - 5
Prepare rice cakes: gently press cooked rice into a flat layer (about 1/2 inch thick) on a lightly oiled surface or parchment paper. Cut into desired shapes (squares or circles).
~5 min - 6
Heat vegetable oil in a frying pan over medium-high heat. Pan-fry the rice cakes until golden brown and crispy on both sides.
~8 min - 7
Preheat grill to medium-high heat. Grill the chicken skewers for 4-5 minutes per side, or until cooked through and slightly charred.
~10 min - 8
Garnish with chopped green onions and serve the chicken skewers immediately with the crispy rice cakes.
~1 min
Tips
- For extra crispy rice cakes, ensure the rice is not too wet and pan-fry them in a single layer without overcrowding the pan.
- If you don't have a grill, you can also pan-sear the chicken skewers in a hot skillet after marinating.
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