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Delicious Dak-kkochi sweet and spicy chicken skewers served on a platter.

Dak-kkochi (Sweet and Spicy Chicken Skewers)

These Korean-style chicken skewers are marinated in a sweet and spicy glaze, making them a perfect blend of flavors for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Korean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken pieces (preferably boneless) Boneless chicken works best for skewering.
  • 2 stalks Green onions Chopped into manageable lengths.
  • ¼ cup Soy sauce For marinating the chicken.
  • 2 tbsp Gochujang (Korean chili paste) Adds spicy flavor.
  • 2 tbsp Honey or sugar For sweetness in the marinade.
  • 1 tbsp Sesame oil Enhances flavor.
  • 2 cloves Minced garlic For additional flavor.
  • ½ tsp Pepper To taste.
  • Skewers (wooden or metal) If using wooden skewers, soak them in water for 30 minutes beforehand.

Method
 

Preparation
  1. In a mixing bowl, combine soy sauce, gochujang, honey (or sugar), sesame oil, minced garlic, and pepper to create a vibrant marinade.
  2. Let the chicken pieces soak in this mixture for at least 30 minutes to enhance the flavors.
Assembly
  1. While the chicken is marinating, chop the green onions into manageable lengths.
  2. After marinating, thread the chicken pieces and green onions onto skewers, packing them tightly for even cooking.
Cooking
  1. Preheat your grill to medium-high heat.
  2. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally.
  3. Ensure the chicken is cooked through and the marinade forms a sticky glaze.
Serving
  1. Once grilled, remove the skewers from the grill and let them rest for a minute before serving.
  2. Serve hot with steamed rice or noodles, and enjoy!

Notes

If you have leftovers, refrigerate them in an airtight container for up to three days. For longer storage, consider freezing the skewers uncooked. Simply marinate the chicken, thread it with the green onions, and freeze in a sealed bag. When you’re ready to cook, thaw and grill as directed.