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Three Dak-kkochi (Korean Sweet and Spicy Chicken Skewers) on a brown plate.
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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.
Course Main
Cuisine Korean
Keyword chicken, grill, Korea, Korean, poultry, skewers
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time: 2 hours
Total Time 2 hours 35 minutes
Servings 15 Skewers

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:

  • 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.