Dakkochi (Korean Chicken Skewers)

Method6 steps · about 30 min

1. 1

   Step 1: Marinate the chicken: In a bowl, combine chicken, salt, pepper, and sweet rice wine. Toss well and let rest for 10 minutes.

   Rest chicken marinade · 10 minUses 1-1/3 lb (600 g) boneless skinless chicken thighs (cut into large bite-size pieces (about 1½-inch / 3.5 cm)) · pinch salt and pepper (for seasoning) · 1 tbsp (15 ml) sweet rice wine (mirim)

2. 2

   Step 2: Make the glaze: In a small bowl, mix soy sauce, oyster sauce, garlic, mirim, sugar, ginger, and oligo syrup until the sugar dissolves.

   Uses 2 tbsp (30 ml) soy sauce (low sodium preferred) · 1 tbsp (15 ml) oyster sauce · 1/2 tbsp (7 g) minced garlic · 2 tbsp (30 ml) sweet rice wine (mirim) · 1 tbsp (12 g) sugar · 1/2 tsp (2 g) ginger puree · 2 tbsp (30 ml) Korean oligo syrup (or light corn syrup)

3. 3

   Step 3: Assemble the skewers: Thread the chicken and leek onto bamboo skewers, alternating pieces and spacing them slightly for better searing.

   Uses 3-4 Korean leeks (daepa), white and light green parts only (cut into 1½-inch (3.5 cm) pieces) · prepared marinated chicken

4. 4

   Step 4: Sear the skewers: Heat 1 tablespoon oil in a skillet over medium heat. Cook 3–4 skewers at a time, 2–3 minutes per side, until lightly charred. Repeat with remaining skewers, adding more oil as needed.

   Uses 2 tbsp oil total:1 tbsp initially, remaining oil for later batches · prepared chicken-and-leek skewers

5. 5

   Step 5: Brush and caramelize: Reduce the heat to medium-low. Brush the glaze onto the skewers and cook, turning and brushing occasionally, until the glaze thickens and coats the chicken in a glossy finish.

   Uses prepared soy-garlic glaze

6. 6

   Step 6: Serve: Sprinkle with toasted sesame seeds if desired and serve warm. Add rice on the side to turn these into a quick and satisfying meal.

   Uses 2 tsp toasted sesame seeds to garnish (optional)