Ingredients with Measurements:
- 1 lb chicken breast, cut into 1-inch cubes
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp honey
- 2 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/2 tsp black pepper
- 1/4 cup water
- 10-12 bamboo skewers
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 1/4 cup water
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/4 tsp red pepper flakes
- 1/4 cup chopped roasted peanuts
- 1/4 cup chopped scallions
Special equipment needed:
- Grill or grill pan
- Blender or food processor
Step-by-step instructions:
1. In a large bowl, whisk together soy sauce, brown sugar, honey, sesame oil, garlic, ginger, black pepper, and water. Add chicken cubes and toss to coat. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours.
2. Soak bamboo skewers in water for at least 30 minutes.
3. Preheat grill or grill pan to medium-high heat.
4. Thread marinated chicken onto skewers, leaving a little space between each piece.
5. Grill chicken skewers for 8-10 minutes, turning occasionally, until cooked through and slightly charred.
6. While the chicken is grilling, make the peanut sauce. In a blender or food processor, combine peanut butter, soy sauce, rice vinegar, honey, water, garlic, ginger, and red pepper flakes. Blend until smooth.
7. Transfer peanut sauce to a small saucepan and heat over medium heat until warmed through.
8. Serve grilled chicken skewers with warm peanut sauce, chopped roasted peanuts, and chopped scallions.
- Time:
Preparation time: 1 hour 15 minutes (including marinating time)
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 33g
- Protein: 34g
- Fiber: 3g
- Sugar: 25g
- Sodium: 1390mg
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs or pork tenderloin.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with coconut sugar or honey.
- Sesame oil can be substituted with vegetable oil or canola oil.
- Creamy peanut butter can be substituted with almond butter or sunflower seed butter.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.
- Roasted peanuts can be substituted with cashews or almonds.
- Scallions can be substituted with chopped cilantro or parsley.
Variations:
- Add vegetables to the skewers, such as bell peppers, onions, or zucchini.
- Use the peanut sauce as a marinade for the chicken before grilling.
- Serve the chicken and peanut sauce over rice or noodles.
- Make the peanut sauce spicier by adding more red pepper flakes or sriracha sauce.
Tips and tricks:
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
- Don't overcrowd the skewers with chicken to ensure even cooking.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Make extra peanut sauce and store it in the refrigerator for up to 1 week.
Storage instructions:
- Store leftover chicken and peanut sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat chicken, place it in a microwave-safe dish and microwave for 1-2 minutes until warmed through.
- To reheat peanut sauce, heat it in a small saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the chicken skewers on a platter with the peanut sauce in a small bowl on the side.
- Garnish the platter with chopped scallions and chopped roasted peanuts.
- Serve the chicken skewers on individual plates with a drizzle of peanut sauce and a sprinkle of chopped scallions and chopped roasted peanuts.
Garnishes:
- Chopped scallions
- Chopped roasted peanuts
- Chopped cilantro or parsley
Pairings:
- Serve with a side of steamed rice or noodles.
- Pair with a crisp salad or grilled vegetables.
Suggested side dishes:
- Asian slaw
- Grilled corn on the cob
- Roasted sweet potatoes
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, brush it with a little oil before grilling.
- If the peanut sauce is too thick, add more water or rice vinegar to thin it out.
- If the peanut sauce is too thin, add more peanut butter to thicken it up.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Store leftover chicken and peanut sauce separately in airtight containers in the refrigerator for up to 3 days.
Food history:
- Dakkochi is a popular Korean street food made with grilled chicken skewers.
- Peanut sauce is a common condiment in Southeast Asian cuisine, often used in dishes such as satay.
Flavor profiles:
- The chicken is savory and slightly sweet from the marinade, with a slightly charred flavor from grilling.
- The peanut sauce is creamy, nutty, and slightly spicy from the red pepper flakes.
Serving suggestions:
- Serve as an appetizer or main dish.
- Great for outdoor barbecues or indoor parties.
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Region: Korean