Spicy Gochujang Chicken Skewers

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.