Introduction: The Irresistible Charm of Dak-kkochi
Imagine walking down the bustling streets of Seoul at dusk. Neon signs flicker, the hum of scooters fills the air, and the aroma of grilling meat teases your senses. That irresistible scent is often dak-kkochi, Korean chicken skewers: juicy, caramelized chicken glazed in a sticky, savory-sweet sauce.
These skewers are more than food—they’re an experience. Crispy on the edges, tender inside, coated in a glaze that balances sweetness, spice, umami, and a touch of smoke, they capture the essence of Korean street food culture.
Whether you’re a home cook or an aspiring chef, making Korean chicken skewers at home brings this vibrant street snack right to your kitchen.
🍢 How to Make Korean Chicken Skewers
If using bamboo skewers, soak in water 20–30 minutes so they don’t burn on the grill.
2. Cut the Chicken
-
Cut thighs into 1½-inch bite-size pieces.
-
Pat dry for better browning and glazing.
3. Make the Marinade
Whisk together:
gochujang + soy + brown sugar + garlic + ginger + vinegar + sesame oil.
Taste:
-
Add sugar for sweeter
-
Add gochugaru for spicier
-
Add vinegar for tangier
4. Marinate the Chicken
-
Add chicken to a bowl with half the marinade.
-
Toss well.
-
Marinate 30 minutes minimum, or up to 12 hours for maximum flavor.
5. Skewer It Up
Alternate chicken, onion, and green onion pieces. Pack tightly for juiciness.
6. Grill or Pan-Cook
Option A: Grill (Best Flavor)
-
Preheat grill to medium-high.
-
Brush grates with oil.
-
Cook skewers 10–12 minutes, turning occasionally.
-
Brush with reserved sauce in the last 3–4 minutes to caramelize.
Option B: Grill Pan / Skillet
-
Heat pan on medium-high.
-
Cook 10–12 minutes.
-
Baste with sauce until sticky and glossy.
Option C: Oven Broiler
-
Broil on high, 6 inches from heat.
-
10–12 minutes, turning halfway.
-
Finish with extra glaze.
7. Finish & Serve
Sprinkle sesame seeds + green onion. Serve immediately.
🔥 What Makes These Skewers So Good?
-
Gochujang: spicy, deep, fermented sweetness
-
Soy & sesame oil: salty, nutty umami
-
Brown sugar/honey: caramelized edges
-
Char: smoky, irresistible flavor
-
Gochugaru: optional but adds authentic heat
You get sweet + spicy + sticky + smoky all in one bite.
🍚 What to Serve with Korean Chicken Skewers
Classic Pairings
-
Steamed rice
-
Kimchi
-
Cucumber salad (oi muchim)
-
Pickled radish cubes
-
Korean potato salad
-
Korean corn cheese
BBQ-Style Meal
-
Lettuce wraps
-
Grilled zucchini or mushrooms
-
Scallion salad (pa muchim)
Snack-Style
-
Serve on skewers with extra glaze
-
Side of Korean mayo dipping sauce (Kewpie + gochujang + honey)
🌶 Variations & Customizations
1. Sweet Soy Dak-kkochi (Mild Version)
Leave out gochujang.
Add extra soy + brown sugar + garlic.
2. Extra-Spicy Version
Add:
-
1 tsp gochugaru
-
1 tsp Korean chili oil
-
½ tsp cayenne
3. Honey-Garlic Version
Swap half the brown sugar for honey.
Add extra garlic.
4. Pineapple Chicken Skewers
Alternate chicken + pineapple pieces.
Grill until caramelized.
5. Air Fryer Version
400°F for 10–12 minutes.
Brush glaze halfway.
🍶 Dipping Sauces (Choose One!)
Korean Spicy Mayo
-
2 tbsp Kewpie mayo
-
1 tsp gochujang
-
½ tsp honey
Sweet Soy Glaze
-
2 tbsp soy
-
1 tbsp brown sugar
-
½ tsp sesame oil
Simmer until thick.
Gochujang Ranch
-
Ranch dressing
-
1 tsp gochujang
-
Squeeze of lime
❄️ Meal Prep / Make-Ahead Tips
-
Marinate up to 12 hours
-
Store assembled skewers up to 24 hours
-
Cooked skewers last 4 days in the fridge
-
Freeze marinated raw chicken up to 2 months
-
Reheat gently to avoid drying
Korean Chicken Skewers
Juicy grilled chicken skewers coated in a sweet, spicy, and savory Korean gochujang glaze—classic Korean street food. These skewers cook quickly, caramelize beautifully, and are perfect for grilling, pan-searing, or oven-broiling.
Ingredients
- Chicken
- 1½ lbs (680 g) boneless skinless chicken thighs, cut into 1–1½ inch pieces
- 1 tbsp soy sauce
- 1 tbsp rice vinegar (or mirin)
- 1 tbsp neutral oil (canola, avocado, etc.)
- ½ tsp black pepper
- 1 green onion, sliced (optional)
- Gochujang Glaze
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- Optional: 1–2 tsp gochugaru (Korean chili flakes) for extra heat
- To Serve
- Sesame seeds
- Sliced green onions
Instructions
1. Prepare the Skewers
- If using wooden skewers, soak them in water for 20 minutes.
- In a bowl, mix soy sauce, rice vinegar, oil, pepper, and green onion.
- Add chicken and toss. Let marinate 15–30 minutes (or up to 4 hours).
2. Make the Gochujang Glaze
Whisk together gochujang, soy sauce, honey, vinegar, sesame oil, garlic, and ginger until smooth.
3. Assemble
Thread chicken pieces onto skewers, packing them tightly for juicier results.
4. Cook
Choose your method:
Grill (best flavor):
- Preheat grill to medium-high.
- Grill 8–12 minutes, turning often.
- Brush with glaze in the last 3–4 minutes to avoid burning.
Stovetop:
- Heat a cast-iron skillet over medium-high.
- Cook skewers 8–10 minutes, turning and brushing with glaze frequently.
Oven Broiler:
- Broil on high for 5–6 minutes per side.
- Brush with glaze near the end to caramelize.
5. Serve
Drizzle or brush with extra glaze and sprinkle with sesame seeds and green onions.
Notes
- Chicken thighs are ideal for juiciness, but breasts work if cooked briefly.
- Want it milder? Reduce gochujang by 1 tbsp and add 1 tbsp ketchup.
- Want it sweeter? Add 1 more tbsp honey.
- Make ahead: Marinate the chicken up to a day ahead and store glaze separately.
- Vegetable variation: Add onions, zucchini, or scallions onto the skewers.
