Korean Chicken Skewers Recipe (Dakkochi)

Are you bored with your usual chicken dishes? Craving something new and exciting? Korean Chicken Skewers are here to rescue your taste buds!

Picture this: juicy, tender chicken pieces marinated in a mouthwatering mix of gochujang, soy sauce, and sesame oil, then grilled to perfection. The smell alone will make your kitchen the favorite spot in the house. These skewers are not just tasty but also super easy to whip up, making them perfect for any gathering.

Ready to bring a bit of Korean street food magic to your home? Our Korean Chicken Skewers recipe is just what you need. With simple ingredients and easy steps, you’ll be serving up a dish that’s sure to wow everyone. Let’s get grilling!

What is Dakkochi?

Dakkochi, also known as Korean Chicken Skewers, is a popular street food in Korea. It’s made with marinated chicken pieces skewered and grilled to perfection, then coated with a spicy and sweet sauce. The combination of tender chicken and the vibrant sauce creates a flavor explosion that will leave you craving more.

Why You’ll Love This Recipe

• Easy to Make: This recipe is straightforward, making it perfect for cooks of all levels.
• Bursting with Flavor: The spicy, sweet, and slightly tangy sauce makes these skewers absolutely irresistible.
• Versatile: You can use chicken thighs or breasts, depending on your preference.
• Perfect for Grilling: Whether you’re cooking indoors or outdoors, these skewers are a great choice for your next barbecue or weeknight dinner.

Ingredients You’ll Need

Let’s gather all the ingredients you’ll need to create these mouthwatering Korean Chicken Skewers. You’ll find most of them in your pantry or at your local grocery store, and a few special items can be picked up at an Asian market.

For the Chicken Skewers:

• 2 pounds of chicken thighs (or chicken breasts) – Chicken thighs are my favorite for this recipe because they stay juicy and tender after cooking.
• 1 tablespoon soy sauce – Adds a savory depth to the chicken.
• 1/4 teaspoon ground black pepper – A touch of spice to balance the flavors.
• 4 large garlic cloves, minced – Garlic is essential for adding a robust flavor to the chicken.
• 1 large green onion, chopped – Green onion gives a fresh, mild onion flavor.

For the Spicy Sauce:

• 1/3 cup gochujang (Korean hot pepper paste) – The key ingredient for that authentic Korean spice.
• 1/3 cup rice syrup – Adds sweetness to balance the heat from the gochujang.
• 2 tablespoons gochugaru (Korean hot pepper flakes) – For an extra kick of heat.
• 2 tablespoons vinegar (apple or distilled) – Adds a slight tanginess that cuts through the richness of the sauce.
• 2 tablespoons cooking oil – Helps to smooth out the sauce and adds a bit of richness.
• 1/4 cup water – To thin out the sauce, making it easier to coat the chicken.

Optional Add-ins:

• Rice cakes (garaetteok) – These chewy, cylindrical rice cakes are a fantastic addition to the skewers.
• Wooden skewers – 10-inch skewers are perfect for this recipe.

How to Make Korean Chicken Skewers (Dakkochi)

Now that we have everything ready, let’s dive into the cooking process. I’ll walk you through each step, ensuring that you end up with perfectly grilled and sauced chicken skewers.

1. Preparing the Chicken

Start by prepping your chicken. If you’re using chicken thighs, you’ll want to trim any excess fat. While a little bit of fat adds flavor, too much can cause flare-ups on the grill. Cut the chicken into bite-sized pieces, making sure they’re all roughly the same size so they cook evenly.

Once the chicken is cut, it’s time to season it. In a large bowl, combine the chicken pieces with soy sauce, ground black pepper, minced garlic, and chopped green onion. Mix everything together until the chicken is evenly coated with the seasoning.

Tip: If you have the time, let the chicken marinate for at least 30 minutes. This will allow the flavors to penetrate the meat, making it even more delicious. However, if you’re in a hurry, you can skip the marinating step and move straight to skewering.

2. Making the Spicy Sauce

While the chicken is marinating, let’s move on to making the spicy sauce. In a medium-sized bowl, combine the gochujang, rice syrup, gochugaru, vinegar, cooking oil, and water. Mix until you have a smooth, shiny sauce that’s slightly thin but still coats the back of a spoon.

This sauce is the star of the show, so take a moment to taste it. It should be spicy, sweet, and just a little sour. Adjust the flavors if needed—add a little more rice syrup for sweetness or a dash more vinegar for tanginess.

3. Assembling the Skewers

Now that the chicken is seasoned and the sauce is ready, it’s time to assemble the skewers. If you’re using wooden skewers, soak them in water for about 30 minutes to prevent them from burning on the grill.

Thread the chicken pieces onto the skewers, alternating with pieces of green onion and rice cakes if you’re using them. This adds both flavor and visual appeal to the skewers. Make sure not to overcrowd the skewers—leave a little space between each piece so they cook evenly.

4. Grilling the Skewers

Preheat your grill to medium-high heat. If you’re cooking indoors, you can use a grill pan or an oven broiler. Once the grill is hot, place the skewers on the grill and cook them for about 5 minutes on each side.

Important: Resist the urge to brush the skewers with the sauce right away. The sugar in the sauce can burn quickly, so it’s best to wait until the chicken is almost cooked through before adding the sauce.

5. Adding the Spicy Sauce

Once the chicken is about 98% cooked, it’s time to add the sauce. Use a brush to generously coat the skewers with the spicy sauce. After coating one side, flip the skewers over and brush the other side.

Let the skewers cook for another minute or so, just until the sauce is set and slightly caramelized. This will give the chicken a beautiful glossy finish and enhance the flavors.

6. Serving and Enjoying

Once the skewers are done, remove them from the grill and let them rest for a few minutes. This will allow the juices to redistribute, keeping the chicken tender and juicy.

Serve the skewers hot, garnished with some freshly chopped green onions or sesame seeds if you like. Pair them with a side of steamed rice, pickled vegetables, or even a cold beer (or non-alcoholic option if you prefer).

Note: These skewers are best enjoyed fresh off the grill, but you can also make them ahead of time and reheat them in the oven.

Tips for Success

• Marinate for More Flavor: If you have the time, marinating the chicken overnight will give you the best flavor. The longer the chicken marinates, the more flavorful and tender it will be.
• Use Chicken Thighs for Juiciness: Chicken thighs are more forgiving than breasts, as they stay juicy even if slightly overcooked.
• Adjust the Spice Level: If you’re sensitive to spice, reduce the amount of gochujang and gochugaru. You can always add more later if you want more heat.
• Get Creative: Feel free to customize the skewers with your favorite vegetables, such as bell peppers or mushrooms.

Read Also: Honey Chipotle Chicken & Halloumi Rice

Frequently Asked Questions

Can I Use Chicken Breasts Instead of Thighs?

Absolutely! Chicken breasts are a leaner option and will work just as well in this recipe. Just be careful not to overcook them, as they can dry out more easily than thighs.

What Can I Serve with Korean Chicken Skewers?

These skewers are incredibly versatile. Serve them with steamed rice, kimchi, or a fresh salad for a complete meal. They also make a great appetizer for a Korean-themed dinner party.

How Do I Store Leftovers?

If you have any leftovers (though I doubt you will!), store them in an airtight container in the refrigerator for up to 3 days. Reheat the skewers in the oven or on the stovetop to keep them from drying out.

Conclusion

There you have it—delicious, spicy, and flavorful Korean Chicken Skewers (Dakkochi) that you can easily make at home. Whether you’re grilling outdoors or cooking in your kitchen, this recipe is sure to impress your family and friends. I hope you enjoy this recipe as much as I do. Happy cooking, and see you next time for another delicious adventure!