There are several kinds of skewered chicken preparations in Korea. Among them, I will show you how to make one today. This one is made with chicken, garlic, peppers, and green onions, all marinated in a special sauce. It all tastes really good together. Depending on your tastes, you can use more garlic or pepper for each skewer. Sometime ago, I posted a recipe using some korean peppers that a friend gave us. This is another recipe using those peppers. My husband loved the flavor of the cooked peppers with the sauce; he thinks I could have added more pepper pieces on each skewer. It is up to you. 🙂
Yield: 8 Skewers
Short Korean Lesson
- GoMo (고모) = Aunt (Dad's Sister)
- IMo (이모) = Aunt (Mom's Sister)
Video Instructions
Main Ingredients
- 1 Chicken Breast
- 8 Skewer Sticks (5 Inch)
- 2 Korean Green Peppers
- 8 Green Onions, Bottoms of
- 8 Garlic Cloves
Sauce Ingredients
- ⅔ Cup Water
- ¼ Cup Soy Sauce
- 2 Tbsp Cooking Wine (or Water)
- 1½ Tbsp Sugar
- 2 Garlic Cloves
- 1 Fingernail Size Ginger
- ½ tsp Peppercorns
- 1 Pinch Hot Pepper Flakes (Optional)
Marinating Ingredients
- 1 tsp Cooking Wine
- 2 Pinches Salt
- 2 Pinches Black Pepper
Directions
Cut 1 chicken breast into ½ inch cubes. You can use any other cuts of chicken that you like.
Marinate the chicken with 1 tsp of cooking wine, 2 pinches of salt, and 2 pinches of black pepper while you are preparing the other things.
Combine all of the ingredients for the sauce: ⅔ cup water, ¼ cup soy sauce, 2 Tbsp cooking wine (or water), 1½ Tbsp sugar, 2 garlic cloves, 1 fingernail sized piece of ginger, ½ tsp peppercorns, and 1 pinch of hot pepper flakes in a sauce pan. Stir until the sugar dissolves.
Once the sauce starts to boil, cook it on medium for 5 minutes.
Chop the peppers, onions, and garlic into similar sized pieces compared to the chicken pieces. The peppers are not very spicy and they have a little sweet flavor in their crunchy texture. If you cannot find these Korean peppers, you can use banana peppers, bell peppers, or any other pepper that you like.
Obtain 8 5-inch bamboo skewers. Place the ingredients on the skewers in the following order: garlic, chicken, pepper, chicken, onion, and then chicken.
Strain the sauce and discard the cooked vegetables.
In a heated and generously oiled pan (about 1 Tbsp of cooking oil), place the skewers and cook them on medium-high. Fry them on each side for about a minute.
Pour half of the sauce over the skewers and cook for about another 5 minutes on high. In 5 minutes, the sauce will thicken or almost disappear.
Flip the skewers over and pour the rest of the sauce on top of them. Cook them for another 5 minutes.
These can be good for a party since they look nice and taste great; plus, you can prepare the ingredients ahead of time, and at the last moment, fry and serve them. Try them someday. 🙂
Yay! These will be perfect for tailgate party next weekend!
😈 This worked out awesome! It was so simple and delicious. Thank-you for sharing.
Be careful with your hands, but the taste should be great, thanks for sharing, Aeris.
thank you aeri..
i made it.
& it’s turn delicious 😀
Hi Aeri,
Guess who want to make this this weekend?
hi Bennyrondo,
Haha… lindsay ??? hehe.. you ?? colleen ?? your husband? lol hehe
Hi Aeri!
I found your site by chance and I realy love it. I tried many of your recipes. And although in my country some ingredients are unavailable or very expensive and I have to skip them or replace them, I still found dishes delicious. I’m looking forward to to new delicious Korean dishes 😛
Hi Aeri, I have been lurking on your site. I have cooked Korean food in the past, and enjoy it but have not yet tried any of the recipes on your site. I am going to though and was wondering what you mean by “cooking wine”. The “cooking wines” at the store usually do not taste good. I enjoy “true” wine occasionally with my dinner and sometimes incorporate it into my food. What type of wine do you recommend with which dishes? For this dish could use a red wine? Would it be a merlot, cab, or maybe even a zinfandel? Thanks for the info.
hi Heather,
Usually..i use cooking wine.. to reduce some bad meat flavor..and make the meat tender..but not for flavoring.. so actually.. you can skip cooking wine in my recipe.. if it’s less than 5 tbsp.. and you can replace it to water for right liquid amount it the sauce.. or food..
Hi Aeri,
May I ask if the cooking wine in this recipe refers to Mirim? I’m going to prepare that for Christmas! Thanks!
hi Natalie,
Yes you are right.. it’s mirim.. sorry for late reply. I hope you had a great holiday.
it looks delicious…its also one of my favourite food…it resembles very famous Turkish food called “kebap”…we can make kebap usually with lamb meat, minced meat or chicken…thank you for sharing,Aeri 😛
This recipe is delicious! I’m going to make it again for my kids.
Thanks Aeri for your generous contribution.
hi Karen Kim,
Love to hear that you liked this recipe. Thank you. 🙂