Spicy Korean chicken skewers (Dak-kkochi: 닭꼬치)

gochujang

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with fewer calories.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often less expensive.

Prepare 2 pounds of chicken thighs, trimming some fat and cutting into pieces.

In a bowl, mix 1/3 cup gochujang, 1/3 cup rice syrup, 2 tablespoons gochu-garu, 2 tablespoons apple vinegar, 2 tablespoons cooking oil, and 1/4 cup water to create a spicy sauce.

Season the chicken pieces with 1 tablespoon soy sauce, 1/4 teaspoon ground black pepper, 4 minced garlic cloves, and some chopped green onion.

Mix the chicken with the seasoning lightly, ensuring it's not too salty.

Skewer the chicken pieces onto 10 inch wooden skewers, alternating with pieces of green onion and rice cake (garaetteok).

Preheat the grill and cook the skewers without a lid for 5 minutes.

Flip the skewers and cook for another 5 minutes until the chicken is nearly cooked through.

Brush the spicy sauce onto the skewers, cooking for an additional minute before flipping and adding sauce to the other side.

Serve hot with additional green onion and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens