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Dak-kkochi (Korean Sweet and Spicy Chicken Skewers

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.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 35 mins
Servings: 15 Skewers
Course: Main Course
Cuisine: Korean

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

Instructions

To prepare the chicken:
    Cup of Yum
  1. In a large bowl, combine the rice wine, soy sauce, garlic, ginger, green onion, and black pepper.
  2. Toss in the chicken pieces until well coated. Cover the bowl and refrigerate for at least 2 hours to overnight.
  3. If using wooden skewers, soak in water for at least 30 minutes before assembling.
To prepare the sweet glaze:
  1. In a small saucepan, combine the soy sauce, honey, and garlic over medium low heat.
  2. In a small bowl, whisk together the water and cornstarch.
  3. Once the sauce is simmering, stir in the cornstarch with water.
  4. Continue to cook until slightly thickened. Remove from heat and set aside.
To prepare the spicy glaze:
  1. In a medium bowl, whisk together the ketchup, gochujang, honey, soy sauce, sesame oil, and garlic. Set aside.
To assemble and cook:
  1. 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.
  2. Place an indoor or outdoor grill over medium heat.
  3. Once heated, add the chicken skewers, in batches if needed, and grill the chicken on each side until cooked through.
  4. 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.
  5. Serve immediately.