Dakkochi (Glazed Chicken and Leek Skewers)
Juicy chicken thigh and sweet leek on skewers, brushed with a sticky soy glaze (or a spicy gochujang one) like Seoul street stalls.
Ingredients
- 600 g boneless chicken thighs, cut into 3.5 cm pieces
- Salt
- Black pepper
- 1 tbsp Mirin
- 3 thin leeks or thick spring onions, white parts, cut into 3.5 cm pieces
- 2 tbsp Vegetable oil
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 2 tbsp Mirin
- 1 tbsp Sugar
- 2 tbsp corn syrup, rice syrup or honey
- 2 cloves Garlic, minced
- ½ tsp Ginger, grated
- 1 tbsp gochujang, for a spicy glaze (optional)
- 1 tsp Sesame seeds
Method
- Soak 8 wooden skewers in water for 20 min. Season the chicken with salt, pepper and the mirin.
- Thread the chicken and leek pieces alternately onto the skewers.
- Simmer the glaze ingredients in a small pan for 3–4 min, until slightly syrupy. For a spicy version, stir the gochujang into half of it.
- Heat the oil in a large frying pan or griddle over medium heat. Cook the skewers for 10–12 min, turning often, until browned and cooked through to 75°C (165°F).
- Brush generously with glaze and cook for 1–2 min more per side, until sticky; watch closely because it burns fast. Sprinkle with sesame seeds.
Tips
- Thighs stay juicy on the grill; breast dries out quickly.
- These are great on a barbecue: glaze only for the last few minutes.
Sources
Written in our own words after cross-checking these recipes:
Open Dakkochi (Glazed Chicken and Leek Skewers) in Nouns Cooking