I make these spicy gochujang chicken skewers all the time when I want something quick and easy but still feels a little special. They’re super flavorful, slightly smoky, and perfect for weeknights or casual get-togethers with your besties.
What are Spicy Gochujang Chicken Skewers?
Spicy gochujang chicken skewers are a Korean-inspired dish made with marinated chicken thighs coated in a bold, savory-spicy sauce using gochujang. Gochujang adds that signature deep umami flavor with a little heat and sweetness, making these skewers incredibly addictive.
Why You’ll Love Spicy Gochujang Chicken Skewers
- Big bold flavor: The gochujang marinade gives you spicy, savory, and slightly sweet all in one bite.
- Perfect for air fryer: Super easy to make with minimal cleanup and still gets that nice char. You can also make these in the oven, grill, or stove-top (see my recipe notes for instructions).
- Great for meal prep or gatherings: Easy to scale up and pairs well with rice, veggies, or wraps.
Equipment You’ll Need
Ingredients for Spicy Gochujang Chicken Skewers
Chicken Skewers
- Chicken thighs: Juicy and flavorful, perfect for skewers.
- Garlic
- Gochujang: Korean chili paste that brings heat, umami, and slight sweetness.
- Gochugaru: Adds an extra layer of smoky heat.
- Soy sauce
- Rice vinegar
- Brown sugar: Balances the spice with a touch of sweetness.
- Sesame oil: Adds nutty aroma.
- Salt
Gochujang Glaze
- Soy sauce
- Rice vinegar
- Gochujang: Deepens the flavor and adds a glossy finish.
- Brown sugar
- Sesame oil
- Water
Customizations
- Make it less spicy: Reduce the gochugaru or skip it entirely for a milder version.
- Use chicken breast: Leaner option but don’t overcook to keep it juicy.
- Grill instead: Cook on a grill for extra smoky flavor and char.
- Add veggies: Thread onions, bell peppers, or zucchini between the chicken pieces.
How to Make Spicy Gochujang Chicken Skewers
Prep and Marinate
Soak the skewers in water for 15 minutes to prevent burning. Cut the chicken thighs into 1-inch cubes and transfer to a bowl.
In another bowl, mix garlic, gochujang, gochugaru, soy sauce, rice vinegar, brown sugar, sesame oil, and salt. Pour over the chicken and toss to coat evenly.
Marinate for at least 15 minutes or up to overnight for deeper flavor.
Assemble the Skewers
Thread the chicken pieces onto the skewers, packing them tightly. Aim for about 5-6 pieces per skewer so they stay juicy while cooking.
Make and Brush the Glaze
Mix soy sauce, rice vinegar, gochujang, brown sugar, sesame oil, and water to make the glaze. Set aside.
Air Fry
Preheat the air fryer, then cook the skewers at 425F for 10-13 minutes until golden brown and cooked through. (For alternate cooking methods, see recipe notes below.)
Brush the glaze over the skewers during the last 2-3 minutes of cooking so it caramelizes slightly.
Serve
Serve the skewers hot with rice, kimchi, and your favorite vegetables.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for a few minutes to bring back the texture.
Tips to Make the Perfect Spicy Gochujang Chicken Skewers
- Don’t skip soaking skewers: Helps prevent burning in the air fryer or grill.
- Use chicken thighs: They stay juicy and are more forgiving than chicken breast.
- Pack the skewers tight: Keeps the chicken tender and prevents drying out.
- Glaze at the end: Brushing too early can cause burning due to the sugar.
Frequently Asked Questions (FAQs)
Can I make spicy gochujang chicken skewers ahead of time?
Yes, you can marinate the chicken up to overnight and keep it in the fridge. You can also fully cook the skewers and reheat before serving.
Can I grill these instead of using an air fryer?
Definitely. Grill over medium-high heat for about 10-12 minutes, turning occasionally, until cooked through.
What does gochujang taste like?
Gochujang is savory, slightly sweet, and spicy with a deep fermented flavor that makes dishes really rich and satisfying.
How spicy are these skewers?
They have a mild to medium heat level. You can easily adjust by reducing the gochugaru or gochujang.
What should I serve with spicy gochujang chicken skewers?
They go great with white rice, lettuce wraps, kimchi, or simple stir-fried vegetables.
Related Recipes You’ll Love
- Honey Garlic Chicken
- Honey BBQ Chicken Tenders
- Char Siu Chicken
- Honey Butter Fried Chicken
- Honey Chili Oil Chicken Wings
Spicy Gochujang Chicken Skewers
Equipment
- 6-Inch Skewers You can use other lengths but adjust the cooking for it
Ingredients
Chicken Skewers
- 8-10 skewers 6-inches long
- 1.5 pounds chicken thighs boneless and skinless
- 3 cloves garlic minced
- 2 tablespoon gochujang
- 1 teaspoon gochugaru Korean hot pepper powder
- 3 tablespoon soy sauce
- 1.5 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- ¼ teaspoon salt
Gochujang Glaze
- 2 tablespoon soy sauce
- 2 tablespoon rice vinegar
- 1 tablespoon gochujang
- 2 teaspoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon water
Instructions
- Soak the skewers in water for 15 minutes to prevent burning. Cut the boneless skinless chicken thighs into 1-inch cubes and transfer to a bowl.8-10 skewers, 1.5 pounds chicken thighs
- In another bowl, mix garlic, gochujang, gochugaru, soy sauce, rice vinegar, brown sugar, sesame oil, and salt. Pour over the chicken and toss to coat. Marinate for 15 minutes or up to overnight preferred.3 cloves garlic, 2 tablespoon gochujang, 1 teaspoon gochugaru, 3 tablespoon soy sauce, 1.5 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon sesame oil, ¼ teaspoon salt
- Carefully thread the chicken pieces onto the skewers, packing them tightly. I usually fit about 5-6 pieces per skewer. Repeat with the remaining chicken and skewers.
- To make the glaze, mix soy sauce, rice vinegar, gochujang, brown sugar, sesame oil, and water. Set aside.2 tablespoon soy sauce, 2 tablespoon rice vinegar, 1 tablespoon gochujang, 2 teaspoon brown sugar, 1 teaspoon sesame oil, 1 tablespoon water
- Preheat the air fryer, then cook at 425F for 10-13 minutes until golden brown and cooked through.See recipe notes for alternate cooking methods.
- Brush the glaze over the skewers during the last 2-3 minutes of cooking. Save the rest of the glaze for serving later.
- Serve the skewers hot with rice, kimchi, and vegetables.
Notes
- Oven: Bake in the oven at 425F for 15-18 minutes until chicken is cooked through. Brush the chicken with the glaze then broil for 1-2 minutes to get a nice char.
- Pan-Fry: Pan fry the skewers for 3-5 minutes per side until cooked through. Brush the chicken with the glaze in the last 2-3 minutes.
- Grill: Place skewers directly on grill and cook for 10-12 minutes, turning every few mins to cook evenly. Brush the chicken with the glaze in the last 2-3 minutes.
Leave a Reply