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Dakkochi (Korean Chicken Skewers)

12 November, 2012 by Tara 7 Comments

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Korean Chicken Skewers

Dakkochi (Korean Chicken Skewers) are a common street food in South Korea. The chicken is marinated and basted in a sweet soy glaze. I used an indoor countertop grill and the chicken still came out tender and succulent. Serve these with rice and gochujang (Korean hot pepper paste).

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Gochujang is used in many Korean dishes and as a condiment. It is made by aging red pepper, glutinous rice, fermented soybeans, and salt in a clay pot in the sun. I was able to find gochujang in the grocery store, but it is also available at many Asian food markets and on Amazon: Gochujang.

Korean Chicken Skewers

The Asian pear is native to Japan, Korea, and China. Other common names include Japanese/Korean/Chinese pear, apple pear, sand pear, and nashi pear. Compared to western pears, Asian pears are more crisp and juicy. They bruise easily, so be careful with storage (in a cool, dry place). Pick ripe pears by their strong, sweet smell. Avoid those that are bruised and soft. In Asian cooking, they are often ground and used in sauces/marinades as a sweetener. They are high in vitamin C and fiber.

Korean Chicken Skewers

Dakkochi (Korean Chicken Skewers)

Adapted from Closet Cooking

Korean Chicken Skewers
Print Pin

Dakkochi

Course Main
Cuisine Korean
Keyword chicken, grill, Korea, Korean, poultry, skewers
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time: 1 hour
Total Time 1 hour 25 minutes
Servings 4 Servings

Ingredients

  • 1 pound chicken breasts
  • 3 cloves garlic
  • 1 inch ginger peeled
  • 1/2 small onion
  • 1/2 Asian pear
  • 1/4 cup soy sauce
  • 1/2 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 green onion chopped
  • 1/4 teaspoon ground black pepper

Instructions

  • Grate the garlic, ginger, onion, and pear. Place in large bowl or freezer bag. Mix in the soy sauce, sesame oil, brown sugar, green onion, and ground black pepper.
  • Cut the chicken into 1 inch pieces and combine with the marinade. Marinate in the refrigerator for at least an hour.
  • If using wooden skewers, soak in water for at least 30 minutes to prevent them from burning.
  • Skewer the chicken and set aside.
  • Strain the marinade through a fine mesh sieve into a small saucepan. Simmer on medium heat until slightly thickened, 5-10 minutes.
  • Grill the chicken until cooked through, about 5 minutes per side. Baste occasionally while cooking with the thickened marinade.
  • If using a counter top grill, cooking time is about 4-5 minutes total on medium high heat.
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Filed Under: Asian, Chicken Tagged With: asian, asian pear, chicken, korean, skewers

Previous Post: « Carrot Ginger Soup
Next Post: Sunomono (Japanese Vinegar Salad) »

Reader Interactions

Comments

  1. mary lucas

    26 March, 2014 at 12:12 pm

    is this a good recipe to cook for a school function. will be served cold?

    Reply
    • Tara

      26 March, 2014 at 2:17 pm

      I personally don’t like meat cold, but others might. How far in advance would you be making it?

      Reply
      • mary lucas

        26 March, 2014 at 3:45 pm

        the same day. the function is at night. i thought of disposable chafing dishes but would have to keep warm all day.

        Reply
        • Tara

          27 March, 2014 at 1:15 pm

          I’ve never tried it, so can’t say how it would turn out. I would be concerned about the chicken drying out while heating all day since breast meat is used. Also have to make sure the temperature stays above food safety levels.

          Reply
          • Tara

            27 March, 2014 at 1:53 pm

            I also have no catering experience, so I know very little on the subject. Hope you are able to find something that works!

  2. mary lucas

    27 March, 2014 at 2:14 pm

    i made this recipe. the sauce was the best sauce i have ever had. i added fresh ginger!! the chicken coating wouldn’t stick to the chicken so the it wasn’t crisp. what can i do to make the it stick?

    Reply
    • Tara

      27 March, 2014 at 7:49 pm

      So glad you enjoyed it! Fresh ginger definitely makes a difference 🙂 The sauce isn’t really meant to stick. The chicken is marinated in it, then I baste the chicken a few times with the heated sauce as it grills. This helps to absorb more of the flavor. I baste it one last time right before it comes off the grill to give it an extra boost of flavor.

      Reply

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