Spicy & Soy-Glazed Chicken Skewers (Dak-kkochi)
Two-flavor Korean chicken skewers made with simple ingredients. Chicken breast is marinated separately in a spicy gochujang sauce and a savory soy sauce, threaded onto skewers with green onion and bell pepper, then baked in the oven — the perfect snack for a cold beer.
Ingredients
Main
- Chicken breast2 breasts (about 400g)
- Green onion1 stalk
- Bell pepper1
- Bamboo skewers10 skewers
Sauce & Seasoning
- Gochujang2 tbsp
- Red pepper powder1 tbsp
- Soy sauce2 tbsp
- Oligo syrup1 tbsp
- Sugar1 tbsp
- Plum syrup1 tbsp
- Minced garlic1 tbsp
- Capsaicin sauce1 tsp
- Tsuyu (Japanese sauce)1 tbsp
- Worcestershire sauce1 tbsp
Directions
- 1
First make the marinades. For the spicy sauce, mix gochujang, red pepper powder, sugar, plum syrup, minced garlic and a generous 1 tsp of capsaicin sauce.
- 2
For the soy marinade, mix soy sauce, tsuyu, oligo syrup, Worcestershire sauce and minced garlic. If you don't have tsuyu, use seasoned or regular soy sauce.
- 3
Cut the chicken breast into bite-sized pieces. Chicken thigh stays juicier, but breast is tender and tasty too.
- 4
Divide the chicken and marinate half in the spicy sauce and half in the soy sauce. Marinate at least 30 minutes, or overnight for more flavor.
- 5
While the meat marinates, cut the green onion and bell pepper into pieces suited for skewering.
- 6
Once the marinated chicken, green onion, bell pepper and skewers are all ready, the prep is done.
- 7
Thread the chicken, green onion and bell pepper onto the skewers, alternating for color.
- 8
Brush the assembled skewers once more with the leftover marinade.
- 9
Put the skewers in an oven preheated to 180°C (350°F) and bake for 10 minutes.
- 10
After 10 minutes, take them out, flip, brush with marinade again, then bake for another 7 minutes. Adjust the time to your oven so they cook through.