Empty My Fridge
50 Garlic Clove Korean Honey Butter Chicken Skewers
Ingredients
- Gochujang¼ cups
- Soy sauce¼ cups + 2 tsp
- Canola oil¼ cups
- Sesame oil3 tbsp
- Honey4 tbsp
- Rice wine vinegar3 tbsp
- Ginger · grated½ tbsp
- Garlic · minced50
- Chicken thigh · boneless skinless2 lb
- Cooking spray
- Cilantro · chopped, for garnish
- Scallion · sliced, for garnish
- Butter1 cup
- Chili flake1 ½ tbsp
Instructions
- In a large bowl, whisk together the gochujang, soy sauce, canola oil, sesame oil, honey, rice vinegar, ginger and garlic. Add the chicken, toss to coat, cover and marinate in the fridge for at least 2 hours or up to overnight.
- Soak 8 wooden skewers in water for at least 30 minutes (skip this for metal skewers).
- Preheat the air fryer to 400°F (200°C). Thread the chicken onto the skewers and lightly spray with cooking spray.
- Arrange the skewers in the air-fryer basket and cook for 10-12 minutes, until the internal temperature reaches 165°F (75°C) and the edges are slightly charred.
- In a saucepan over medium heat, melt the butter, add the garlic and cook, stirring often, for 2-3 minutes until softened and fragrant. Remove from the heat, then stir in the honey, gochugaru and soy sauce until combined.
- Brush the cooked skewers generously with the garlic butter, garnish with cilantro and scallions, and serve immediately.
Summarized from Tasty's video. Watch it for the details.
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