Sweet and Spicy Chicken Skewers
Tender, juicy chicken breast skewers coated in a sweet, spicy Korean-style sauce, just like your favorite restaurant version. Quick, flavorful, and perfect for casual meals or parties!
Equipment
- 15 cm wooden skewers
- Frying pan or skillet
- Mixing bowls
- Tongs or brush for coating sauce
Ingredients
For the Chicken:
- 2 chicken breasts (about 340g)
- 3 tablespoons all-purpose flour
- 2 pinches of salt
- A dash of ground pepper
- 1 tablespoon olive oil
- Cooking oil (for frying)
For the Sauce:
- 2 tablespoons ketchup
- 4 tablespoons starch syrup (or corn syrup)
- 0.7 tablespoon gochujang (Korean red pepper paste)
- 2 tablespoons sugar
- 0.7 tablespoon soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon pork cutlet sauce (or tonkatsu sauce)
- 1 tablespoon red pepper powder
- A dash of ground pepper
- 4 tablespoons water
Optional Topping:
- Crushed peanut powder or almond powder
Instructions
Prepare the Chicken
- Cut the chicken breasts into small cubes. Season with salt, pepper, and olive oil.
- Set aside to marinate lightly.
Mix the Sauce
- In a bowl, combine ketchup, starch syrup, gochujang, sugar, soy sauce, minced garlic, pork cutlet sauce, red pepper powder, a little pepper, and water.
- Stir well until smooth.
Coat and Skewer
- Toss the marinated chicken pieces in flour, making sure each piece is evenly coated.
- Thread the coated chicken cubes onto the skewers.
Cook the Chicken
- Heat a little cooking oil in a pan over medium-low heat.
- Cook the chicken skewers, turning occasionally, until they are golden brown and fully cooked through.
- Cover the pan with a lid while cooking to help the chicken stay juicy.
Prepare the Sauce
- In the same pan, pour in the sauce and let it simmer over low heat for about 10 seconds.
- If you have peanut powder, stir it into the sauce now.
Coat the Skewers
- Turn off the heat. Brush or dip the cooked skewers in the sauce, making sure each skewer is well coated.
Finish
- Optionally, sprinkle some crushed peanut or almond powder over the skewers before serving for extra texture and flavor.
Notes
Tips
Coating the chicken with flour helps it stay tender and locks in moisture while cooking.
Covering the pan during cooking ensures the chicken stays soft and juicy.
The sauce is mildly spicy and sweet—perfectly balanced for a wide range of palates.
If you don't have peanut powder, almond powder works as a great substitute.