In a small bowl, mix the honey, soy sauce, gochugaru, sesame oil, ginger and garlic. Whisk well. One at a time, take the skewers out of the water and thread chicken cubes on the skewers. Once all the chicken is skewered, salt and pepper them liberally.
Then spray the skewers with nonstick cooking spray on both sides. Place the chicken skewers on the grill. Grill for 2 minutes per side. Then brush half the glaze over the skewers and grill another 3 minutes. Flip the skewers one last time and glaze again. Grill for 3 more minutes.
This Whole30- and low carb Vietnamese Lemongrass Chicken is packed with umami and my whole family loves it! It’s a regular weeknight meal for us!
Turn the skewers coating each in the egg. Heat a medium frying or saute pan over medium heat. When hot, add 1 tbsp of oil and swirl to coat the pan. Take a skewer of pork, letting any excess egg drain back onto the plate, and roll it into the the breading mixture.