Korean Chicken Skewers (Dak Kkochi)

Ingredients

• 1 lb boneless, skinless chicken breasts
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 3 cloves minced garlic
• 1 tablespoon sesame oil
• ½ tablespoon gochujang (Korean red chili paste)

Instructions

1. 1

   Soak 8 wooden skewers in cold water for at least 10 minutes so they don't burn on the grill.

2. 2

   Place each chicken breast on a cutting board and slice it lengthwise (from one long side to the other) into four thin strips about the thickness of your thumb.

3. 3

   In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons brown sugar, minced garlic from 3 cloves, 1 tablespoon sesame oil, and 0.5 tablespoon gochujang until the sugar dissolves and the paste is smooth.

4. 4

   Add the chicken strips to the marinade bowl and stir with a spoon for 1 minute until every piece is coated evenly.

5. 5

   Thread one chicken strip onto each soaked skewer by pushing the skewer through the meat from one end to the other, curling or folding the strip as needed so it sits flat.

6. 6

   Preheat your grill or grill pan to medium-high heat by setting it on high for 3 minutes until a few wisps of smoke appear.

7. 7

   Lay the skewers on the hot grill grate with space between them and cook for 2 minutes without moving them until the bottom is deeply golden and marked with grill lines.

8. 8

   Flip each skewer over and cook for another 2 minutes until the second side is equally golden and the chicken feels firm when you press it with a fork.

9. 9

   Transfer the skewers to a serving plate and let them rest for 2 minutes before eating so the juices stay inside the meat.

Tools you’ll need

• 8 wooden skewers
• small bowl
• whisk
• cutting board
• sharp knife
• grill or grill pan
• long-handled tongs
• serving plate

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