Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 cup chopped scallions
- 1/4 cup toasted sesame seeds
- 10-12 bamboo skewers, soaked in water for at least 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, garlic, ginger, scallions, and sesame seeds.
2. Add chicken to the bowl and toss to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 24 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Thread chicken onto skewers, leaving a little space between each piece.
5. Grill skewers for 10-12 minutes, turning occasionally, until chicken is cooked through and slightly charred.
6. While the chicken is cooking, prepare the sesame-garlic sauce by whisking together 1/4 cup soy sauce, 1/4 cup rice vinegar, 2 tablespoons sesame oil, 1 tablespoon minced garlic, and 1 tablespoon toasted sesame seeds.
7. Serve the chicken skewers hot with the sesame-garlic sauce on the side for dipping.
- Time:
Preparation time: 15 minutes
- Marinating time: 1 hour to 24 hours
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 18g
- Carbohydrates: 17g
- Protein: 30g
- Sodium: 1300mg
- Sugar: 13g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or pork.
- Gochujang can be substituted with sriracha or red pepper flakes.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add vegetables such as bell peppers, onions, or zucchini to the skewers.
- Use the sesame-garlic sauce as a marinade for the chicken before grilling.
- Serve the chicken skewers over rice or noodles for a complete meal.
Tips and tricks:
- Soak bamboo skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Make sure to leave a little space between each piece of chicken on the skewers to ensure even cooking.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Storage instructions:
- Leftover chicken skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken skewers in the microwave or oven until heated through.
Presentation ideas:
- Serve the chicken skewers on a platter with the sesame-garlic sauce in a small bowl for dipping.
- Garnish with additional chopped scallions and toasted sesame seeds.
Garnishes:
- Chopped scallions
- Toasted sesame seeds
Pairings:
- Serve with a side of steamed rice and stir-fried vegetables for a complete meal.
- Pair with a light and refreshing cucumber salad.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Cucumber salad
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grill grates with oil before cooking.
- If the chicken is not cooking evenly, make sure the pieces are evenly sized and spaced on the skewers.
Food safety advice:
- Always wash your hands and surfaces thoroughly when handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Food history:
- Dakkochi is a popular Korean street food made with marinated chicken skewered and grilled over charcoal.
Flavor profiles:
- Savory, sweet, spicy, and nutty.
Serving suggestions:
- Serve as an appetizer or main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean