Grilled Chicken Heart Skewers
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Grilled Chicken Heart Skewers are a popular street-style dish characterized by a chewy texture and a sweet, savory glaze.
Read more
Preparing this dish requires splitting the chicken hearts in half to thoroughly remove any blood clots and membranes, which prevents gamey odors. For a cleaner flavor, the hearts can be soaked in milk for ten minutes before rinsing. The cleaned pieces are threaded onto skewers with small gaps in between to ensure heat distributes evenly. Grilling begins on a preheated pan without moving the skewers for the first two minutes. Once the underside turns golden, they are flipped and brushed repeatedly with a marinade made of soy sauce, oligosaccharide, minced garlic, and mirin. Finishing the skewers with sesame oil and black pepper highlights the natural richness of the meat.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Halve 300 g chicken hearts and remove any blood clots and thin membrane.
Rinse under running water, then press well with paper towels so the surface is dry before seasoning.
- 2Prep
Rinse the cleaned hearts briefly under cold running water, then dry the inside and outside thoroughly with paper towels.
Prepare the marinade once no moisture remains.
- 3Season
Mix 2 tablespoons soy sauce, 1 tablespoon oligosaccharide, 1/2 tablespoon minced garlic, 1 tablespoon mirin, and the ginger powder.
Stir until the sweetener is fully loosened and no thick streaks remain.
- 4Heat
Thread the cleaned hearts onto skewers snugly, but do not compress them into a solid block.
Leave tiny gaps where possible so heat reaches the center and the pieces cook evenly.
- 5Control
Preheat a pan over medium heat for about 1 minute, then add the skewers.
Leave them untouched for the first 2 minutes so they brown, then turn once the underside looks golden.
- 6Finish
Brush the sauce lightly on both sides and cook for another 3 to 4 minutes.
When the surface is glossy and the centers feel springy, finish with sesame oil and black pepper.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Clean flavors in Yeomtong-kkochi-gui depend on splitting and rinsing the hearts before grilling.
- Finish cue
- When the surface is glossy and the centers feel springy, finish with sesame oil and black pepper.
- Avoid this
- Mix the 1 tablespoon of mirin evenly into the soy marinade and coat the dried hearts thinly so strong aromas do not remain concentrated.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 8 ingredients
Category median
30min, 8 ingredients
Based on 109 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Tamago Kanten Sweet-Savory Egg Agar
Mirin
Tara no Ko Iri (Akita Cod Roe with Shirataki)
Mirin
Tanmu Dingaku (Sweet Okinawan Taro Paste)
Mirin