Korean Spicy Chicken Skewers

Fire up your taste buds with these Korean Spicy Chicken Skewers—with soy, ginger, garlic and a little gochujang heat served with crisp lettuce cups, fluffy rice, and tangy pickled carrots for a fun, hands-on meal the whole family will love.

20 Mins

Cooking Time
medium

Difficulty
15 Mins

Prep Time
4 People

Serves

1 x 46 g sachet Continental Takeout Temptations Korean BBQ Seasoning Mix
1 1/2 tbsp Korean gochujang paste or sriracha chilli sauce, separated
2 tbsp oil, separated
700 g chicken thigh fillets
2 yellow capsicums, or red capsicums, cut into 2 cm pieces
6 spring onions, cut into 3 cm lengths
1 carrot, cut into matchsticks
1/4 cup rice wine vinegar
1 tbsp caster sugar
1/4 tsp salt
12 cos lettuce leaves
450 g packet microwave rice, heated

Combine 2 tsp Korean BBQ seasoning mix, 2 tsp gochujang chilli paste and1 tsp water in a bowl. Set aside.
Place remaining Korean BBQ seasoning mix, 1 tbsp gochujang chilli paste, 1 tbsp oil and 1 tbsp water in a bowl. Stir until combined. Add chicken, toss to coat. Cover and refrigerate to marinate for at least 15 mins.
Combine vinegar, caster sugar and salt in a bowl, stir until sugar and salt dissolves. Add carrot, toss to coat. Set aside to pickle.
Thread marinated chicken, spring onion and capsicum alternatively onto 8 x 24cm soaked wooden skewers.
Heat a BBQ flat plate, or large non-stick frying pan, over medium heat. Add 2 tsp oil, swirl to coat. Cook half the chicken skewers, for 8-10 mins, turning regularly, or until chicken is cooked through. Transfer to a plate, keep warm. Repeat with remaining oil and skewers.
Divide lettuce amongst serving plates. Top with heated rice and drained pickled carrot. Remove wooden skewers. Divide chicken, capsicum and onion amongst lettuce leaves. Drizzle with reserved chilli paste mixture.