Dak-kkochi (Korean Sweet and Spicy Chicken Skewers
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
2 hrs
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Total Time
2 hrs 35 mins
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Servings
15 Skewers
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Course
Main Course
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Cuisine
Korean
Dak-kkochi (Korean Sweet and Spicy Chicken Skewers
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A recipe for Dak-kkochi (Korean Sweet and Spicy Chicken Skewers)! Pieces of marinated chicken are arranged on skewers with green onions and grilled with a sweet or spicy glaze.
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Ingredients
Chicken:
- 3 tablespoons (44 milliliters) rice wine
- 1 1/2 tablespoons (22 milliliters) soy sauce
- 3 cloves garlic peeled and minced
- 1 teaspoon freshly grated ginger
- 1 green onion white and light green parts minced
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds (680 grams) boneless, skinless chicken thighs cut into 1 inch (2.5 centimeter) pieces
- 3 Daepa Big Korean green onions, white and light green parts cut into 1 inch (2.5 centimeter) pieces
Sweet Glaze:
- 1/4 cup (60 milliliters) soy sauce
- 2 tablespoons (30 milliliters) honey
- 1 garlic clove peeled and minced
- 1 tablespoon (15 milliliters) water
- 1/2 tablespoon (4 grams) cornstarch
Spicy Glaze:
- 2 tablespoons (30 milliliters) ketchup
- 1 tablespoon (15 milliliters) gochujang
- 1 tablespoon (15 milliliters) honey
- 1/2 tablespoon (7 milliliters) soy sauce
- 1 teaspoon sesame oil
- 1 garlic clove peeled and minced
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Instructions
To prepare the chicken:
- In a large bowl, combine the rice wine, soy sauce, garlic, ginger, green onion, and black pepper.
- Toss in the chicken pieces until well coated. Cover the bowl and refrigerate for at least 2 hours to overnight.
- If using wooden skewers, soak in water for at least 30 minutes before assembling.
To prepare the sweet glaze:
- In a small saucepan, combine the soy sauce, honey, and garlic over medium low heat.
- In a small bowl, whisk together the water and cornstarch.
- Once the sauce is simmering, stir in the cornstarch with water.
- Continue to cook until slightly thickened. Remove from heat and set aside.
To prepare the spicy glaze:
- In a medium bowl, whisk together the ketchup, gochujang, honey, soy sauce, sesame oil, and garlic. Set aside.
To assemble and cook:
- Assemble the marinated chicken on the skewers with the Daepa pieces. I assembled them 1 piece chicken, 1 piece Daepa, 2 chicken, 1 Daepa, and 1 chicken.
- Place an indoor or outdoor grill over medium heat.
- Once heated, add the chicken skewers, in batches if needed, and grill the chicken on each side until cooked through.
- During the last minute of cooking, brush half of the skewers on each side with the sweet glaze and the other half with the spicy glaze.
- Serve immediately.
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