Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 onion, cut into 1-inch pieces
- 10-12 bamboo skewers
Special equipment needed:
- Grill or grill pan
- Small saucepan
Step-by-step instructions:
1. In a large bowl, whisk together soy sauce, honey, brown sugar, sesame oil, rice vinegar, garlic, ginger, black pepper, and red pepper flakes.
2. Add chicken to the bowl and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Thread chicken, bell peppers, and onion onto skewers.
5. Grill skewers for 10-12 minutes, turning occasionally, until chicken is cooked through and vegetables are slightly charred.
6. While the skewers are cooking, make the sweet and sour sauce. In a small saucepan, combine 1/2 cup water, 1/4 cup rice vinegar, 1/4 cup brown sugar, and 1 tablespoon cornstarch. Cook over medium heat, stirring constantly, until the sauce thickens and becomes glossy.
7. Serve the skewers with the sweet and sour sauce on the side.
- Time:
Preparation time: 40 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 9g
- Carbohydrates: 29g
- Protein: 30g
- Sodium: 930mg
- Sugar: 23g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or pork.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Red and green bell peppers can be substituted with any other vegetables of your choice.
Variations:
- Add pineapple chunks to the skewers for a tropical twist.
- Use shrimp instead of chicken for a seafood version.
- Make a spicy version by adding more red pepper flakes or sriracha to the marinade.
Tips and tricks:
- Soak bamboo skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Cut the chicken and vegetables into similar-sized pieces to ensure even cooking.
- Baste the skewers with the marinade while grilling for extra flavor.
Storage instructions:
- Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the skewers in the microwave or oven until heated through.
Presentation ideas:
- Serve the skewers on a platter with the sweet and sour sauce in a small bowl on the side.
- Garnish with chopped green onions or sesame seeds.
Pairings:
- Serve with steamed rice or noodles for a complete meal.
- Pair with a side salad or grilled vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling until the internal temperature reaches 165°F.
- If the sweet and sour sauce is too thick, add more water to thin it out.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
Food history:
- Dakkochi is a popular Korean street food made with marinated chicken skewers.
Flavor profiles:
- Sweet and savory with a tangy kick from the sweet and sour sauce.
Serving suggestions:
- Serve as an appetizer or main dish at a summer barbecue or party.
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Region: Korean