Ingredients with Measurements:
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 8-10 skewers
- 1/2 cup mayonnaise
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon chopped green onions
Special equipment needed:
- Skewers
Step-by-step instructions:
1. In a bowl, whisk together soy sauce, brown sugar, rice wine vinegar, sesame oil, garlic, ginger, black pepper, and red pepper flakes.
2. Add chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat.
4. Thread chicken pieces onto skewers.
5. Grill skewers for 8-10 minutes, turning occasionally, until chicken is cooked through and slightly charred.
6. In a small bowl, whisk together mayonnaise, gochujang, honey, rice wine vinegar, sesame oil, and chopped green onions to make the spicy mayo.
7. Serve the dakkochi skewers with the spicy mayo on the side.
- Time:
Preparation time: 40 minutes
- Cooking time: 10 minutes
Temperature:
- Grill: Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 23g
- Carbohydrates: 17g
- Protein: 32g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or pork.
- Gochujang can be substituted with sriracha or hot sauce.
Variations:
- Add vegetables such as bell peppers, onions, or zucchini to the skewers.
- Use the spicy mayo as a dipping sauce for other grilled meats or vegetables.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- If using metal skewers, be careful when handling them as they can get very hot on the grill.
Storage instructions:
- Store leftover dakkochi and spicy mayo separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat dakkochi, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve dakkochi skewers on a platter with the spicy mayo in a small bowl on the side.
- Garnish with chopped green onions and sesame seeds.
Pairings:
- Serve with steamed rice and a side of kimchi.
Suggested side dishes:
- Korean-style potato salad
- Cucumber salad with sesame dressing
- Korean-style spinach salad
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grill grates with oil before grilling.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Dakkochi is a popular Korean street food made with marinated chicken skewers.
Flavor profiles:
- The dakkochi is sweet, savory, and slightly spicy, while the spicy mayo adds a creamy and spicy kick.
Serving suggestions:
- Serve as an appetizer or main dish at a Korean-themed dinner party or barbecue.
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Region: Korean