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Korean Marinated Chicken


  • 4 chicken thighs cut into 3×3 cm cubes
  • 2 tbs. chilli sauce
  • 1/2 cup cloudy apple juice
  • 1 tsp. honey
  • 2 tsp. Kikkoman Naturally Brewed Less Salt Soy Sauce
  • 1 tsp. miso paste
  • 1 tsp. finely grated ginger
  • 2 cloves garlic, grated
  • 1 small bunch spring onions, for garnish
  • Black sesame seeds
  • Rice bran oil for cooking
  • Bamboo skewers

Kikkoman sauce used in this recipe

Cook time
Prep time

Korean Marinated Chicken


  1. In a non-metallic bowl, combine all ingredients apart from the chicken. Place half of the marinade in a sealable plastic bag. Reserve the other portion of marinade for later.
  2. Place the chicken in the bag and marinade overnight.
  3. On the day of cooking, place the reserved marinade in a pot and simmer for 20 minutes until thick and fragrant.
  4. In the meantime, place 3-4 pieces of chicken on each skewer. Heat a BBQ or griddle pan and chargrill on each side for 1-2 minutes until golden brown.
  5. Serves with steamed rice and more of the marinade sauce. Garnish with finely chopped spring onions and black sesame seeds.
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