Cheesy Buldak Fire Chicken Sticks

By: Deborah Dean

Ingredients

900g boneless skinless chicken thighs, cut into large bite-sized pieces
2 tbsp gochujang
1 tbsp gochugaru
2 tbsp chilli flakes
2 tbsp light soy sauce
1 tbsp dark soy sauce
1½ tbsp brown sugar
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp neutral oil
4 cloves garlic, finely minced
2 tsp fresh ginger, grated
1 tbsp rice vinegar
2 tbsp finely grated pear
300g 3 cheese blend, grated
Garnish: spring onions, thinly sliced, toasted sesame seeds, chilli oil & lime wedges

In a large bowl mix together gochujang, gochugaru, light soy, dark soy, brown sugar, honey, oyster sauce, sesame oil, neutral oil, garlic, ginger, rice vinegar and grated pear until smooth and glossy.
Add the chicken pieces and mix thoroughly, massaging the marinade into every surface. Cover and refrigerate for 30 minutes to allow the flavours to deepen and the pear to gently tenderise the meat.
Thread the marinated chicken tightly onto soaked wooden (or metal) skewers, pressing the pieces close together so they stay juicy while cooking.
Preheat a BBQ, grill pan or oven to medium-high.Cook the skewers for approx 14–16 minutes, turning regularly so they char evenly. During the first half of cooking, brush lightly with any remaining marinade to build a sticky, caramelised glaze.The chicken should develop darkened edges while remaining succulent inside. Internal temperature should reach 75°C.
Transfer the hot skewers to a lined baking tray. Drizzle mayo generously over each skewer, top evenly with cheese blend allowing some to fall between the skewers. Place under a hot grill for 3–5 minutes until the cheese is melted, bubbling and lightly blistered.
Arrange on a platter or serve directly from tray, scattering with sliced spring onions and fresh chopped chilli. Serve with chilli oil and lime wedges.