Japanese style skewers with a spicy Korean fermented chili paste glaze.
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Soak wooden bamboo skewers in water for at least 30 minutes to prevent burning during the grilling process.
In a small mixing bowl, whisk together the gochujang, soy sauce, mirin, honey, sesame oil, grated ginger, and minced garlic until smooth.
Thread the chicken cubes and green onion segments onto the skewers, alternating between meat and onion, starting and ending with chicken.
Preheat your grill or cast-iron grill pan to medium-high heat and lightly oil the grates.
Place the skewers on the grill and cook for 3-4 minutes per side, totaling about 8 minutes, until the chicken is nearly cooked through.
Using a pastry brush, generously coat the skewers with the gochujang glaze during the last 2 minutes of cooking.
Flip and glaze again, allowing the sauce to bubble and slightly char (caramelize) without burning the sugars in the honey.
Remove from heat once the internal temperature of the chicken reaches 165°F and garnish with toasted sesame seeds.
