Traditionally cooked over a charcoal grill, these chicken skewers can also be cooked in a chargrill pan. In Korea, the ends of the chicken and vegetables are trimmed after cooking to make a uniform shape. Try other ingredients than suggested in this recipe, such as beef, seafood or shiitake mushrooms seasoned with soy sauce, sesame oil and sugar.
- 500 g chicken breast or thigh fillet, skin removed
- 8 medium size spring onions, cut into 6 cm lengths
- 2 red capsicums, cut into 6 cm x 1 cm lengths
- 12 x 16 cm bamboo skewers, soaked in cold water for 30 minutes
- 2 cloves garlic, minced
- 2–3 cm piece ginger, minced
- 60 ml (¼ cup) soy sauce
- ½ tsp ground black pepper
- 2 tbsp white sugar
- 1 tbsp corn syrup (see Note)
- 1–2 tbsp mirin
- 2 tsp sesame oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating and soaking time 30 minutes
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Cut the chicken into 6 cm x 1 cm strips. Combine the marinade ingredients and chicken and mix to combine. Leave to marinate for 30 minutes in the fridge.
Alternating the chicken, onion and capsicum, thread 3 pieces of each onto each skewer, threading ingredients through one end so that the assembled skewer resembles the form of a flag.
Preheat an oiled grill or chargrill pan over medium high heat and cook skewers for 2–3 minutes on each side until the chicken is cooked and well caramelised. Trim the edges of the chicken and vegetables so that they are straight and uniform on either side (optional).
• Corn syrup is a sweet syrup derived from maize and available in some supermarkets. Substitute an equal amount of liquid glucose mixed with ½ tsp water.
Photography by Alan Benson