Sweet & Spicy Korean Chicken Skewers (Dak-kkochi)

Dak-kkochi is an explosion of flavor in every bite! The tender chicken pieces, infused with the sweet and savory marinade, offer a delightful contrast of textures. Gochujang, green onions, chicken, and honey, what more could you ask for?

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces

• 3-4 green onions, white and green parts cut into 1-inch pieces

• ¼ cup mirin (sweet rice wine)

• 2 tablespoons rice wine vinegar

• Salt and freshly ground black pepper to taste

• Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning)

  For the Sweet & Spicy Glaze:

• 2 tablespoons honey

• 2 tablespoons gochujaru (Korean chili powder)

• 1 tablespoon soy sauce

• salt and pepper, to taste

Directions

1. Marinate the Chicken: In a medium bowl, combine the cubed chicken thighs, mirin, rice wine vinegar, salt, and pepper.

   Mix well to ensure all the chicken pieces are coated.

   Cover the bowl and refrigerate for at least 30 minutes. For a deeper flavor, you can marinate for up to 2 hours.

2. Prepare the Skewers: Thread the marinated chicken pieces and green onion pieces alternately onto the soaked wooden or metal skewers. Aim for about 4-5 pieces of chicken and a few pieces of green onion per skewer.

3. Make the Glaze: In a small bowl, whisk together the honey, gochujang, soy sauce, salt, and pepper until well combined and smooth. Set aside.

4. Cook the Skewers:

   Grilling: Preheat your grill to medium heat. Lightly oil the grates. Place the skewers on the grill and cook for about 4-5 minutes per side, turning occasionally, until the chicken is cooked through and slightly charred. During the last few minutes of cooking, generously brush the glaze over the skewers, ensuring both sides are coated. Cook for another 1-2 minutes, allowing the glaze to caramelize slightly.

   Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Place the skewers on the prepared baking sheet. Bake for 15-20 minutes, flipping halfway through, until the chicken is cooked through. During the last 5 minutes of baking, remove the skewers from the oven and generously brush them with the glaze. Return to the oven for the final few minutes to allow the glaze to set and become slightly sticky.

5. Serve: Carefully remove the cooked skewers from the grill or oven.

   Serve hot as an appetizer or main course. You can garnish with extra chopped green onions or sesame seeds if desired.