Homemade Chicken Skewers (Dakkochi)
Homemade Chicken Skewers (Dakkochi)
DIY Delicious Chicken Skewers (+ Sweet Soy & Spicy Sauce Recipes)
Make flavorful and satisfying homemade chicken skewers using tender chicken thigh meat. This recipe guarantees restaurant-quality results with generous portions, and includes two special homemade sauce recipes: a savory soy sauce glaze and a zesty spicy sauce. Perfect for sharing!
Chicken Skewer Ingredients- 350g boneless, skinless chicken thigh meat (trim excess fat)
- Fresh pineapple chunks (cut into bite-sized pieces)
- Green onions (cut into pieces similar in size to the chicken)
- Tteokbokki rice cakes (soaked in water or lightly blanched if firm)
Savory Soy Glaze Ingredients- 1 Tbsp soy sauce
- 1/2 Tbsp oyster sauce (for umami boost!)
- 1 Tbsp sugar (adjust to taste)
- 1/2 Tbsp minced garlic (for aromatic flavor)
- 1 Tbsp corn syrup or rice syrup (for shine and sweetness)
- 1 Tbsp cooking wine (like mirin, to tenderize and remove odor)
Spicy & Sweet Sauce Ingredients- 1/2 Tbsp soy sauce
- 1 Tbsp sugar
- 1/2 Tbsp gochugaru (Korean chili flakes, for color and heat)
- 1 Tbsp gochujang (Korean chili paste, for spice and depth)
- 1/2 Tbsp minced garlic
- 1 Tbsp corn syrup or rice syrup (for gloss and consistency)
- 1 Tbsp cooking wine (like mirin)
- 1/2 Tbsp water (to adjust consistency)
- 1 Tbsp soy sauce
- 1/2 Tbsp oyster sauce (for umami boost!)
- 1 Tbsp sugar (adjust to taste)
- 1/2 Tbsp minced garlic (for aromatic flavor)
- 1 Tbsp corn syrup or rice syrup (for shine and sweetness)
- 1 Tbsp cooking wine (like mirin, to tenderize and remove odor)
Spicy & Sweet Sauce Ingredients- 1/2 Tbsp soy sauce
- 1 Tbsp sugar
- 1/2 Tbsp gochugaru (Korean chili flakes, for color and heat)
- 1 Tbsp gochujang (Korean chili paste, for spice and depth)
- 1/2 Tbsp minced garlic
- 1 Tbsp corn syrup or rice syrup (for gloss and consistency)
- 1 Tbsp cooking wine (like mirin)
- 1/2 Tbsp water (to adjust consistency)
Cooking Instructions
Step 1
Start by deodorizing the chicken. Cut 350g of chicken thigh meat into bite-sized pieces, about 1-1.5 inches. Place them in a bowl, add 1 Tbsp of soju (or cooking wine) and a pinch of black pepper. Gently toss to combine and let it marinate for 10-15 minutes. This step not only removes any gamey odor but also helps tenderize the chicken.
Step 2
Now, let’s prepare the two delicious sauces. For the ‘Savory Soy Glaze’, combine 1 Tbsp soy sauce, 1/2 Tbsp oyster sauce, 1 Tbsp sugar, 1/2 Tbsp minced garlic, 1 Tbsp corn syrup, and 1 Tbsp cooking wine in a small bowl. Mix well until smooth. For the ‘Spicy & Sweet Sauce’, combine 1/2 Tbsp soy sauce, 1 Tbsp sugar, 1/2 Tbsp gochugaru, 1 Tbsp gochujang, 1/2 Tbsp minced garlic, 1 Tbsp corn syrup, 1 Tbsp cooking wine, and 1/2 Tbsp water. Stir until everything is well incorporated. Having these sauces ready will make the cooking process much smoother.
Step 3
Pat the marinated chicken dry with a paper towel. Cut the chicken into uniform pieces, about 1-1.5 inches, suitable for skewering. If your tteokbokki rice cakes are firm, soak them in warm water for about 10 minutes or briefly blanch them in boiling water until softened.
Step 4
It’s time to assemble the skewers! Thread the ingredients onto bamboo or metal skewers. Alternate between chicken thigh meat, green onion pieces, pineapple chunks, chicken, and finally a tteokbokki rice cake. This pattern not only looks appealing but also creates a wonderful balance of flavors. Try to keep the pieces roughly the same size for even cooking.
Step 5
Now, cook the assembled skewers using your preferred method. ‘Zigzag grill’ (like Zai-gle), an air fryer, or a frying pan all work well. If using a frying pan, cook over medium heat. Ensure the chicken is cooked through and lightly browned. If using an air fryer, follow the appliance’s instructions, typically around 180-200°C (350-400°F) for 12-15 minutes, flipping halfway.
Step 6
Before glazing with the sauces, it’s crucial to ‘par-cook’ the skewers. Grill them until they are lightly browned and mostly cooked through. This preliminary cooking helps prevent the sauces from burning too quickly and locks in the juices, resulting in more tender and moist chicken.
Step 7
Once par-cooked, brush the skewers generously with the prepared soy glaze and spicy sauce. Use a brush to ensure even coating on all sides. Continue to grill or pan-fry over medium-low heat, basting with more sauce as needed, allowing the flavors to deepen and caramelize slightly. Be careful not to burn the sugar in the sauce.
Step 8
Your delicious homemade chicken skewers are now ready! Serve them hot for the best experience – a slightly crisp exterior with a juicy, flavorful interior. You can use any leftover sauce as a dipping sauce. Enjoy your delightful culinary creation!
