Spicy Miso Glazed Chicken Skewers with Scallion Crunch

Instructions

1. 1

   Cut chicken thighs into bite-sized pieces, approximately 1-inch cubes. Thread the chicken pieces onto skewers.

   ~10 min
2. 2

   In a mixing bowl, whisk together the miso paste, gochujang, mirin, soy sauce, sesame oil, minced garlic, and grated ginger to create the marinade.

   ~3 min
3. 3

   Add the chicken skewers to the marinade, ensuring each piece is well-coated. Let marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

   ~30 min
4. 4

   While the chicken marinates, prepare the scallion crunch. Thinly slice the white and light green parts of the scallions. Heat vegetable oil in a small saucepan over medium heat.

   ~5 min
5. 5

   Carefully add the sliced scallions to the hot oil and fry until golden brown and crispy, about 3-5 minutes. Be careful not to burn them. Drain the crispy scallions on a paper towel-lined plate and set aside.

   ~5 min
6. 6

   Preheat your grill to medium-high heat. Grill the chicken skewers for 8-10 minutes, turning occasionally, until cooked through and lightly charred.

   ~10 min
7. 7

   In the same small saucepan used for frying scallions (discarding most of the oil, leaving about 1 teaspoon), combine the reserved marinade with the sugar. Heat gently until the sugar dissolves and the glaze thickens slightly, about 1-2 minutes. You can strain it through a fine-mesh sieve if desired.

   ~2 min
8. 8

   Brush the thickened glaze over the grilled chicken skewers during the last minute of cooking. Serve immediately, topped with the crispy fried scallions.

   ~1 min