Side Dishes

Chicken & Kabocha Skewers with Sweet Chili Glaze

Name: Chicken & Kabocha Skewers with Sweet Chili Glaze
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 120 g Chicken thigh; 20 g Milk; 0.3 g Salt; a pinch Ground black pepper; 30 g Tteokbokki rice cakes; 50 g Kabocha squash; 20 g Onion; 20 g Green onion; 3 Skewers; 20 g Gochujang (Korean chili paste); 20 g Minced garlic; 20 g Onion, minced; 20 g Ketchup; 20 g Oligosaccharide syrup

단호박닭꼬치

Milk-marinated chicken thigh skewered with kabocha, rice cakes, onion and green onion, par-grilled then brushed with a gochujang-ketchup glaze. Garlic, onion and syrup in the glaze lower the sodium and add a sweet-tangy flavor.

📝 Step-by-Step Instructions

Debone the chicken thighs, cut into even pieces and marinate in milk.

Chicken & Kabocha Skewers with Sweet Chili Glaze — step 1

Sprinkle the chicken with salt and pepper.

Chicken & Kabocha Skewers with Sweet Chili Glaze — step 2

Seed the kabocha, cut and boil.

Chicken & Kabocha Skewers with Sweet Chili Glaze — step 3

Soften the rice cakes briefly in hot water, and cut the green onion and onion to the size of the kabocha.

Chicken & Kabocha Skewers with Sweet Chili Glaze — step 4

Mix the gochujang, garlic, minced onion, ketchup and syrup to make the glaze.

Chicken & Kabocha Skewers with Sweet Chili Glaze — step 5

Thread the chicken, kabocha, onion, rice cakes and green onion onto skewers, par-grill gently, then brush with the glaze and grill again.

Chicken & Kabocha Skewers with Sweet Chili Glaze — step 6

📊 Nutrition Facts (per serving)

441.5Calories (kcal)

65.7 gCarbs

18.9 gProtein

11.5 gFat

645.9 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.