Medium Spicy Cupspops Special Recipe

Trim & portion

Pat chicken thighs, pork tenderloin, and tofu dry with paper towels. Peel and devein shrimp if not already done. Cut chicken, pork, and tofu into 1-inch cubes. Keep proteins separate on plates.

Season each protein lightly with 1/4 tsp salt and a pinch of black pepper (divide the 1/2 tsp salt and 1/4 tsp pepper across all proteins). This helps the marinade penetrate.

Make marinade

In a medium bowl whisk together soy sauce, rice vinegar, sesame oil, honey, gochujang, Sriracha, grated ginger, minced garlic, lime juice, and 2 tablespoons water until smooth and homogenous.

Reserve glaze

Reserve 3 tablespoons of the mixed marinade in a small bowl; set aside for finishing (this will be thickened into a glaze).

Thicken reserved glaze

Stir the 1 teaspoon cornstarch into the reserved marinade. Microwave for 15-20 seconds or simmer gently in a small saucepan over low heat, stirring, until it slightly thickens — remove from heat and keep warm.

Divide the remaining marinade into four shallow bowls or zip-top bags (one for each protein).

Place chicken cubes into one bowl/bag, pork into the second, tofu into the third, and shrimp into the fourth. Turn to coat thoroughly. Marinate: protein with longer cook times (chicken and pork) for 30–60 minutes refrigerated; tofu 15–30 minutes; shrimp 10–15 minutes. Do not exceed 60 minutes for shrimp or it will toughen.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat grill or grill pan to medium-high (about 400°F / 200°C).

Thread proteins and vegetables onto skewers in this suggested pattern: protein piece, bell pepper, protein, onion wedge, tofu or pineapple, scallion. Make sure the shrimp are on their own skewers or paired only with quick-cooking tofu, so everything on a skewer finishes at the same time. Leave 1/2" space between pieces for even cooking. Use 6–8 skewers total.

Oil & preheat

Brush the grill grates or grill pan with 1 teaspoon neutral oil to prevent sticking. Arrange skewers on the hot grill so they get good contact; do not overcrowd.

Cook schedule (approximate): - Chicken skewers: 10–12 minutes total, turning every 3–4 minutes, until internal temperature reaches 165°F (74°C). - Pork skewers: 10–12 minutes total, turning every 3–4 minutes, until internal temperature reaches 145–150°F (63–66°C). - Shrimp skewers: 3–5 minutes total, flip once, until shrimp are pink and opaque. - Tofu skewers: 6–8 minutes, turning every 2–3 minutes to get char and heat through. If using mixed-protein skewers, follow the cook time for the item that requires the longest time (avoid mixing shrimp with chicken/pork on the same skewer).

During the last 2–3 minutes of cooking each skewer, brush the reserved thickened glaze onto all sides in 1–2 coats, allowing it to caramelize lightly but not burn. Watch closely as the sugars in the glaze can char quickly.

Transfer cooked skewers to a platter. Sprinkle toasted sesame seeds and chopped cilantro over the skewers. Squeeze lime wedges over top to taste.

Serve immediately with extra reserved (unthickened) marinade warmed as a dipping sauce if desired. Offer steamed rice or a simple slaw on the side for a complete meal.