Best 5 Korean Chicken Skewers Dakkochi Recipes

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Korean Chicken Skewers, also known as Dakkochi, are a delightful and flavorful street food that has captured the hearts of many. Originating from South Korea, these skewers are a delectable combination of tender chicken, savory marinade, and a hint of spice. Whether you're hosting a backyard barbecue or simply craving a taste of Korean cuisine, this article will guide you through the art of making the perfect Korean Chicken Skewers. Discover the secrets to creating a succulent marinade, selecting the right type of chicken, and achieving the perfect balance of flavors. So, prepare to embark on a culinary journey as we delve into the world of Korean Chicken Skewers and unlock the secrets to making this mouthwatering dish in the comfort of your own kitchen.

Here are our top 5 tried and tested recipes!

DAKKOCHI (KOREAN SKEWERED CHICKEN)



Dakkochi (Korean Skewered Chicken) image

Time 1h15m

Yield 4

Number Of Ingredients 10

1 pound chicken breast (cut into bite sized pieces)
3 cloves garlic (grated)
1 inch ginger (grated)
1/2 small onion (grated)
1/2 Asian pear (grated)
1/4 cup soy sauce
1/2 tablespoon sesame oil
1 tablespoon brown sugar
1 green onions (chopped)
1/4 teaspoon pepper

Steps:

  • Mix everything in a freezer bag and marinate for at least an hour.
  • Skewer the chicken on wet skewers and set aside.
  • Strain the solids from the marinade and simmer the marinade until it thickens and becomes saucy, about 5-10 minutes.
  • Grill the chicken until cooked, about 5 minutes per side basting it with the marinade as you go.

DAKKOCHI



Dakkochi image

Provided by Tara

Categories     Main

Time 1h25m

Number Of Ingredients 10

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

Steps:

  • 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.

KOREAN CHICKEN SKEWERS (DAKKOCHI)



Korean Chicken Skewers (Dakkochi) image

Learn how to make Korean chicken skewers. This recipe comes with two flavoring option!

Provided by Sue | My Korean Kitchen

Categories     Main

Time 45m

Number Of Ingredients 19

900 g chicken thigh ((2 pounds), boneless and skinless, cut into small pieces (cubes) )
290 g green onion (10 ounces, cut into 4 cm to 5 cm / 1.5 inch to 2 inch length)
2 Tbsp rice wine
fine sea salt (, to taste)
black pepper ((freshly ground), to taste)
some cooking oil ((spray))
1/4 cup tomato sauce ( / ketchup)
2 Tbsp gochujang ((Korean chilli paste))
2 Tbsp honey
2 Tbsp dark brown sugar
1 Tbsp soy sauce
2 tsp sesame oil
1/2 tsp minced garlic
3 Tbsp soy sauce
2 Tbsp honey
1 tsp minced ginger
1 tsp minced garlic
2 Tbsp water
1/2 Tbsp corn starch (or potato starch)

Steps:

  • Combine all ingredients in a medium bowl. Mix them well. Set it aside until needed.
  • -Combine the soy sauce, honey, ginger and garlic in a sauce pan and boil it over medium low heat until it starts lightly bubbling. In the mean time, combine the water and cornstarch in a small bowl and whisk it well.-When the sauce in the sauce pan starts bubbling, pour over the cornstarch mixture. Whisk them well until the sauce is well blended and thickens. (Do not over-thicken as it will be difficult to spread over the chicken later. The sauce should be still slightly runny.)-Remove from the heat and set it aside until needed.
  • Immerse the skewers in some water (if using wooden skewers) for about 30 mins.
  • Place the chopped chicken pieces into a mixing bowl. Add the rice wine, some salt and pepper. Mix them well. Set it aside while other ingredients are being prepared (about 5 mins).
  • Remove your bamboo skewers from the water (from step 1) and gently wipe them with kitchen paper. Put through chicken and green onion pieces onto a skewer in alternating order. Make sure all the meat and green onions are tightly packed. It should give you 12 skewers based on mid length skewers (25cm / 9.8 inch).
  • -Spray some cooking oil over your choice of cooking element (e.g. grill / skillet / sheet pan). Place the chicken skewers on a grill / skillet or under broiler and cook them over medium high heat. About 3 mins later turn the skewers around and start brushing your choice of sauce onto the chicken and green onions.-In about 2 mins, reduce the heat to medium and turn the skewer over again and brush the sauce. Reduce the heat to low.-From here onward, continue to turn the skewers and brush the sauce on the skewers until the chicken is fully cooked and charred to your taste. Serve immediately.

Nutrition Facts : Calories 220 kcal, Carbohydrate 11 g, Protein 13 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 425 mg, Sugar 8 g, ServingSize 1 serving

KOREAN CHICKEN SKEWERS - DAKKOCHI



Korean Chicken Skewers - Dakkochi image

These skewers are similar to those sold at the food stalls in Korea. There are two sauces included in this recipe. Each is enough to coat 6 skewers - 12 total. Of course, you can double either sauce and eliminate the other if you'd like. Note - the prep time includes soaking the wooden skewers for 30 minutes.

Provided by PanNan

Categories     Korean

Time 1h

Yield 12 skewers

Number Of Ingredients 19

2 lbs chicken thighs, boneless and skinless, cut into 3/4 inch cubes
12 large green onions, cut into 1 . 5 inch to 2 inch length
2 tablespoons rice wine
fine sea salt, to taste
black pepper, to taste (freshly ground)
some cooking oil (spray)
1/4 cup ketchup
2 tablespoons gochujang (Korean chilli paste)
2 tablespoons honey
2 tablespoons dark brown sugar
1 tablespoon soy sauce
2 teaspoons sesame oil
1/2 teaspoon garlic, minced
3 tablespoons soy sauce
2 tablespoons honey
1 teaspoon minced ginger
1 teaspoon garlic, minced
2 tablespoons water
1/2 tablespoon cornstarch

Steps:

  • Immerse the skewers in water and let soak for 30 minutes.
  • To make the spicy gochujang sauce, combine 1/4 cup ketchup, 2 Tbsp gochujang, 2 Tbsp honey, 2 Tbsp dark brown sugar, 1 Tbsp soy sauce, 2 tsp sesame oil and 1/2 tsp minced garlic in a medium bowl. Mix them well. Set it aside until needed.
  • To make the sweet soy sauce, combine 3 Tbsp soy sauce, 2 Tbsp honey, 1 tsp minced ginger, 1 tsp minced garlic in a sauce pan and boil it over medium low heat until it starts lightly bubbling. In the meantime, combine the water and cornstarch in a small bowl and whisk it well.
  • When the sauce in the sauce pan starts bubbling, pour over the cornstarch mixture. Whisk them well until the sauce is well blended and thickens. (Do not over-thicken as it will be difficult to spread over the chicken later. The sauce should be still slightly runny.).
  • Remove from the heat and set it aside until needed.
  • Place the chopped chicken pieces into a mixing bowl. Add the rice wine, some salt and pepper. Mix them well. Set it aside while other ingredients are being prepared (about 5 mins).
  • Remove bamboo skewers from the water (from step 1) and gently pat them with kitchen paper. Put chicken and green onion pieces onto a skewer in alternating order. Make sure all the meat and green onions are tightly packed onto the skewer.
  • Preheat grill or indoor grill pan. Spray some cooking oil over the grill grates . Place the chicken skewers on the grill/grill pan and cook over medium high heat. Turn the skewers after 3 minutes and start brushing your choice of either sauce onto the chicken and green onions. After 2 minutes, reduce heat to medium and turn the skewers over again and brush on the sauce of your choice. Then reduce heat to low. Continue turning the skewers and brushing sauce on them every two minutes until the chicken is fully cooked and nicely charred.
  • Serve immediately.

SKEWERED KOREAN CHICKEN AND GREEN ONIONS



Skewered Korean Chicken and Green Onions image

Make and share this Skewered Korean Chicken and Green Onions recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 7h25m

Yield 12 servings as an appetizer, 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs boneless skinless chicken breasts
16 green onions, trimmed and cut into 2 inch lengths
1/4 cup reduced sodium soy sauce
4 cloves garlic, finely chopped
1 1/2 tablespoons fresh ginger, finely chopped
1 tablespoon toasted sesame seeds
1 tablespoon honey
1 1/2 teaspoons sesame oil
pepper
24 wooden skewers, soaked in water for at least 30 minutes

Steps:

  • Cut chicken into long, thin strips (do this while the breasts are partially frozen, you should get about 8 strips from each breast) Thread the green onion& chicken alternately on the skewers, 2 chicken pieces and 2 green onions to each (if you want to serve these as appetizers use smaller skewers and put only 1 piece of chicken and 1 onion on each).
  • Lay the skewers in a 9x13 baking dish.
  • Combine remaining ingredients and pour half over the skewers, turning the skewers so all sides are coated with the marinade (reserve the remaining marinade).
  • Cover and place in fridge for at least 6 hours or overnight, turn skewers every once in a while.
  • Broil or BBQ the skewers, brushing with reserved marinade for 2-4 minutes per side.

Tips:

  • Use high-quality chicken thighs: Thighs are more flavorful and juicy than breasts, and they hold up well to grilling.
  • Marinate the chicken for at least 30 minutes: This will help the chicken absorb the flavors of the marinade.
  • Use a variety of vegetables for the skewers: This will add color, flavor, and texture to the dish.
  • Grill the skewers over medium-high heat: This will help prevent the chicken from overcooking and becoming dry.
  • Baste the skewers with the marinade while grilling: This will help keep the chicken moist and flavorful.
  • Serve the skewers with your favorite dipping sauce: Some popular options include soy sauce, hoisin sauce, and Sriracha sauce.

Conclusion:

Korean chicken skewers are a delicious and easy-to-make dish that is perfect for any occasion. With a little bit of planning, you can create a flavorful and impressive meal that your friends and family will love. So next time you're looking for a new grilling recipe, give Korean chicken skewers a try. You won't be disappointed!

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