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Korean Dakkochi | Spicy Street Food Chicken Skewers
(0)
30 min
Quick
Gurkerl Küche
Saftig gegrillte Hendl-Spieße mit knackigen Jungzwiebeln, glasiert mit einer aromatischen, süß-scharfen Gochujang-Sauce. Das beliebte koreanische Street-Food gelingt kinderleicht in der Pfanne oder im Backrohr.
Ingredients
Preparation method
Preparation & Marinade
Soak the wooden skewers in cold water for about 20 minutes so they do not burn during cooking.
Cut the boneless chicken thighs into bite-sized pieces, approx. 2–3 cm. Season lightly with a pinch of salt and pepper.
Wash and clean the spring onions, then cut the white and light green parts into pieces approx. 3 cm long. Slice the dark green parts into fine rings and set aside for the garnish.
Chef's tip
Oven preparation: Place the skewers on a baking sheet lined with baking paper or on a wire rack and bake in the preheated oven at 200 °C for about 15 minutes. Brush with the glaze for the last 5 minutes and let caramelize under the grill.
Spice level: For a milder street food version, slightly reduce the amount of Gochujang and balance with a bit more honey or soy sauce.
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