Korean Barbecue Chicken

We love chicken, Biryani, Kebabs, curries, soup. Its easy to cook and loved by all. I am always on a lookout for new recipes, specially recipes that can be eaten by kids from all cultural backgrounds. Indian foods offer large variety of kebabs, but sometimes kids just want a different flavor altogether, and I am always trying to experiment with different flavors.

We once went to this wonderful Korean BBQ Restaurant. We could only stick to the seafood since the chicken or meat wasn’t halal. The live BBQ was awesomely set up on our table and though they do serve with different salads and Rice bowls with sauces, but the there was nothing that we enjoyed more than the seafood. The amazing part was that the seafood they got was not marinated, and they carried marination sauce bowls that they would brush on the seafood and this was the first time I ever came across a marination that can be put directly while the food is being cooked. That’s when I felt I had to try this at home with Chicken or meat, and that trying turn finally came after almost a year.

I marinated the chicken slightly with salt and vinegar. The Indian me wanted to add a little ting to it before I started cooking it. It was lovely making the sauce, I tried to make it as close as I could to what I had tasted. the kids loved it and it can be made with ease and in when you have little time in hand. There are some modifications to make it look pretty, you may or may not. Enjoy!!!

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Korean Chicken Barbecue

Korean style BBQ chicken

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Cuisine

Chinese, Continental, Korean

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 lb Chicken [ Boneless] cut to small size chunks
• 2 tbsp Vinegar
• 1 tsp Salt more or less according to your taste
• 1/2 tsp black pepper powder
• 1/2 tsp Turmeric Optional
• 1/2 tsp Kashmiri Red chili powder Optional
• 2 tbsp Sesame Oil
• 3 tbsp Soya sauce
• 3 tbsp Hot Sauce
• 2 tbsp Ketchup
• 2 tbsp Ginger garlic paste
• 2 tbsp Dry red chili flakes Less if you don't like it spicy
• 1 tbsp Honey
• 1/2 tbsp Brown sugar
• 1 No. Bell Pepper cut to cubes
• 3 No. Spring onions chopped
• 3 tbsp olive oil or any Oil of your choice to cook the chicken
• 1/2 tbsp sesame seeds to garnish

Cuisine Chinese, Continental, Korean Prep Time 15 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients 1 lb Chicken [ Boneless] cut to small size chunks 2 tbsp Vinegar 1 tsp Salt more or less according to your taste 1/2 tsp black pepper powder 1/2 tsp Turmeric Optional 1/2 tsp Kashmiri Red chili powder Optional 2 tbsp Sesame Oil 3 tbsp Soya sauce 3 tbsp Hot Sauce 2 tbsp Ketchup 2 tbsp Ginger garlic paste 2 tbsp Dry red chili flakes Less if you don't like it spicy 1 tbsp Honey 1/2 tbsp Brown sugar 1 No. Bell Pepper cut to cubes 3 No. Spring onions chopped 3 tbsp olive oil or any Oil of your choice to cook the chicken 1/2 tbsp sesame seeds to garnish

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Instructions

1. Marinate the chicken pieces with vinegar, turmeric powder, little salt, kashmiri red chili powder and black pepper powder. Marination is only required for 10 minutes.

   
2. Mix in sesame oil with ginger garlic paste and dry red chili flakes.

   
3. Add in soy sauce, hot sauce and ketchup. Mix well.

   
4. Also add in honey, little salt and brown sugar. Mix in well.

   
5. Line up bell peppers with chicken in the skewers.

   
6. Add Oil to a pan . Put the skewers and keep basting it with the sauce.

   
7. Keep cooking from all sides and baste all sides with the sauce till all sides are evenly cooked.

   
8. Sprinkle some sesame seed and serve.

   

Recipe Notes

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