If using wood or bamboo skewers, soak in water at least 10 minutes. In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces.

Stir to coat the chicken, cover the bowl, and set aside while you make the slaw. Finely shred the red cabbage. I use my Japanese mandolin ... Add the skewers to the pan, cooking them for three ...

Soak bamboo skewers in cold water for about 30 minutes. Cut chicken into even strips or cubes and cut slits on hot dogs. Place chicken in a Ziploc bag and add Korean BBQ Marinade or Stir Fry Sauce ...

Grilled chicken kebab skewers marinated in fragrant Asian spices make the perfect easy canapé or light lunch. For the marinade: In a small bowl mix together the yogurt, ginger, garlic ...