Dak Kkochi (Korean Glazed Chicken Skewers)
Tender chunks of chicken marinated in a sweet-savory gochujang glaze, skewered and grilled until caramelized and juicy. Served with sesame seeds and scallions for a restaurant-quality Korean street food dinner.
- Total time
- 40 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1.5 tbsp honey
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- ½ tbsp rice vinegar
- 2 stalks scallions, chopped
- 1 tbsp sesame seeds
Instructions
- 1
Cut chicken thighs into 1.5-inch chunks; discard excess fat.
- 2
Whisk gochujang, soy sauce, honey, sesame oil, garlic, and vinegar in a bowl until smooth.
- 3
Toss chicken with marinade until fully coated. Let sit 10 minutes.
- 4
Thread chicken onto 8 wooden skewers (soak skewers 15 min first if not pre-soaked).
- 5
Heat a grill or cast iron skillet over medium-high heat until very hot, ~2 minutes.
- 6
Grill skewers 3–4 minutes per side, turning once. Chicken should be deeply caramelized.
- 7
Transfer to a plate and brush any remaining marinade over the top.
- 8
Scatter sesame seeds and scallions over the skewers. Serve immediately.
Tools you’ll need
- 8 wooden skewers or metal skewers
- small bowl for marinade
- grill or 12-inch cast iron skillet
- tongs
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