Korean Chicken Skewers

Total Time: 2 hours 30 minutes

Ingredients

• 1 1/2lb Boneless chicken thighs, cut into bite-size pieces
  

For the marinade:

• 2 tbsp Gochujang paste

• 3 tbsp Soy sauce

• 2 tbsp Brown sugar

• 1 tbsp Rice vinegar

• 1 tbsp Sesame oil

• 1 tsp Garlic, minced

• 1 tsp Ginger, finely grated

* wooden skewers, soaked for 30 minutes

Garnish:

• sliced spring onions greens and sesame seeds (optional)

Instructions

1. Add all of the ingredients for the marinade in a bowl and whisk to combine.

2. Add the chicken pieces to another bowl and pour in the marinade. Mix well to coat. Cover and refrigerate for 2 hours or overnight.

3. Grab a skewer and pierce through a piece. I add 5-6 pieces on each skewer.

4. Set the air fryer to 400 degrees F. Place the chicken skewers in a single layer. Cook for 20-22 minutes, turning halfway through the cooking cycle. Once done, check the chicken kebabs are cooked through with a meat thermometer.

5. Serve with kimchi fried rice or steamed rice and vegetables! Enjoy!