Asian

Gochujang Chicken Skewers
1. 

500g chicken thighs, skinless ond boneless, cut into 40 pieces
sesame seeds to serve
spring onions thinly sliced to serve

MARINADE
2 cloves garlic, grated
1 inch ginger, grated
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp white wine vinegar
1 tbsp clear honey, plus a little extra
1 heaped tsp Korean gochujong or other Asian chilli paste (buy from souschef.co.uk)

Mix all of the ingredients for the marinade in a lorge bowl. Add the chicken pieces to the bowl ond leave to marinate for no more than 30 minutes.

Heat the oven to 170C

Put 2 pieces of chicken onto each skewer and lay them on an oiled baking sheet, then cook for 10-12 minutes.

While the chicken is cooking, reduce the marinade in a small pan on a low-medium heat for about 3 minutes, adding a little more honey, if you like.

When the chicken is cooked, brush or spoon the sauce on top and sprinkle with the sesame seeds and spring onions.

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