Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 10-12 wooden skewers, soaked in water for 30 minutes
- 1 cup kimchi, chopped
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame seeds, toasted
- 2 green onions, thinly sliced
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, black pepper, and red pepper flakes. Add chicken cubes and toss to coat. Marinate for at least 30 minutes, or up to 4 hours.
2. Preheat grill or grill pan to medium-high heat.
3. Thread chicken cubes onto soaked wooden skewers.
4. Grill chicken skewers for 8-10 minutes, turning occasionally, until cooked through and slightly charred.
5. In a small bowl, whisk together chopped kimchi, gochujang, rice vinegar, honey, and toasted sesame seeds.
6. Serve grilled chicken skewers with spicy kimchi sauce and sliced green onions.
- Time:
Preparation time: 40 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 15g
- Carbohydrates: 18g
- Protein: 28g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or pork.
- Brown sugar can be substituted with honey or maple syrup.
- Gochujang can be substituted with sriracha or hot sauce.
Variations:
- Add vegetables such as bell peppers, onions, or mushrooms to the skewers.
- Use the spicy kimchi sauce as a marinade for the chicken before grilling.
- Serve with a side of steamed rice or Korean-style potato salad.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Make sure to cut the chicken into even-sized cubes for even cooking.
- Toast sesame seeds in a dry pan over medium heat until fragrant and lightly browned.
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 chicken skewers on a platter with the spicy kimchi sauce on the side.
- Garnish with additional toasted sesame seeds and sliced green onions.
Pairings:
- Serve with a cold beer or soju.
Suggested side dishes:
- Steamed rice
- Korean-style potato salad
- Kimchi fried rice
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grill grates with oil before cooking.
- If the chicken is not cooked through, lower the heat and cook for a few more minutes.
Food safety advice:
- Make sure to cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
- Dakkochi is a popular Korean street food made with grilled chicken skewers.
Flavor profiles:
- Savory, sweet, spicy, tangy
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Korean