Korean Chicken Kabobs

Ingredients:

• 1/4 cup gochujang (Korean red pepper paste)
• 1/4 cup reduced sodium soy sauce
• 2 tablespoons seasoned rice wine vinegar
• 2 tablespoons light brown sugar
• 1 tablespoon toasted sesame oil
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, minced
• 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 1/2 tablespoons canola oil
• 1 green onion, thinly sliced
• 1/2 teaspoon toasted sesame seeds

Instructions

• in an exceedingly medium bowl, mix gochujang, soy sauce, rice acetum, refined sugar, sesame oil, ginger and garlic. Reserve two tablespoons and put aside.

• in an exceedingly gallon size Ziploc bag or giant bowl, mix gochujang mixture and chicken; infuse for a minimum of two hours to long, up to eight hours, turning the bag often. Drain the chicken from the marinade, discarding the marinade.

• heat up grill to medium high heat. Thread chicken onto skewers; brush with vegetable oil.

• Add skewers to grill, and cook, turning often, till the chicken is totally hard-boiled through, reaching an interior temperature of a hundred sixty five degrees F, regarding ten minutes. Brush skewers with reserved gochujang mixture, preparation for an extra 1-2 minutes.

• Serve like a shot, fancy with scallion and benne seeds.