Korean Spicy Chicken Skewers
Spicy dak-kkochi threads boneless chicken thigh and green onion segments onto skewers, then grills them while brushing on a gochujang-based glaze multiple times. Chicken thigh meat stays moist thanks to its higher fat content, and the green onion segments caramelize and sweeten under the heat, balancing the spicy sauce. The glaze -- gochujang blended with sugar, garlic, and soy sauce -- caramelizes on the surface to form a sticky, lacquered coating. Applying the glaze in two or three rounds during grilling builds layers of sweet-spicy flavor that penetrate into the meat.
Adjust Servings
Instructions
- 1
Cut chicken thigh into bite-size pieces and green onion into 4 cm lengths.
- 2
Mix gochujang, chili flakes, soy sauce, sugar, garlic, and sesame oil.
- 3
Marinate chicken with two-thirds of the sauce for 10 minutes.
- 4
Thread chicken and green onion alternately on skewers.
- 5
Pan-grill skewers over medium heat for 6 minutes, turning both sides.
- 6
Brush with remaining sauce and grill 3-4 more minutes until glossy.
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Nutrition (per serving)
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