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Korean Skewered Chicken

I love to try new foods, new flavors. When I made this recipe it was my first encounter with the Asian Pear. The pear is absolutely delicious, so crispy, almost crunchy and sweet. Just thought I would share that with you, but this post is not about the Asian pear, it’s about these skewered chicken and they were very delicious indeed. The original recipe gives different basting instructions than what I ended up doing. The men in my life (husband and son) were hovering around the kitchen like a pack of wolves, which usually means that they’re hungry (I must admit that I was pretty hungry too), so I decided not to take the extra 10 minutes to make the basting. Instead I whipped up my own consisting of 2 tablespoons Thai style chili sauce and 2 tablespoons soy sauce and that is what I used to baste the chicken with instead, and it turned out fantastic! Did this recipe just become Thai chicken skewers instead of Korean chicken skewers? Ladies and Gents, don’t get all rowdy now but I think we just had an “A HA” moment here. Anyway, the original recipe suggest that you save the chicken marinade, strain it and simmer until it thickens and become saucy (about 5-10 minutes). Then use the sauce for the basting. Next time I make these chicken skewers, I will make the sauce the Korean way, hungry or not. I promise, maybe.

Korean Skewered Chicken Ingredients

Ingredients:

1 pound boneless, skinless chicken breast (cut into bite size pieces)

3 garlic cloves (grated)

1 inch ginger (grated)

1/2 small onion (grated)

1/2 Asian pear (grated)

1/4 cup soy sauce

1/2 tablespoon sesame oil

1 tablespoon brown sugar

1 green onion (chopped)

1/4 teaspoon pepper

For basting:

2 tablespoon Thai style chili sauce

2 tablespoon soy sauce

Skewered Chicken

Directions:

Mix all ingredients in a zip lock bag and marinate for 1 hour. If using wooden skewers, soak in water. Skewer the chicken on wet wooden skewers or on metal skewers and set aside. Mix 2 tablespoon Thai style chili sauce with 2 tablespoon soy sauce to make basting sauce. Grill chicken until cooked, about 5 minutes per side basting it with the marinade as you go. Enjoy

Source: adapted from Closet Cooking

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