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Korean Dakkochi | Juicy Chicken Skewers
(0)
25 min
Quick
Knuspr-Küche
Würzige koreanische Street-Food-Hähnchenspieße (Dakkochi) mit zartem Hähnchenfleisch, Frühlingszwiebeln und einer süß-scharfen Gochujang-Honig-Glasur. Frisch aus der Pfanne in 25 Minuten.
Ingredients
Preparation method
Preparation
Soak wooden skewers in cold water for about 20 minutes so they do not burn during frying. Pat the chicken breast fillet dry and cut into bite-sized pieces, approx. 2–3 cm in size. Wash, trim, and cut the spring onions into pieces approx. 3 cm long.
For the glaze, finely grate the garlic cloves and fresh ginger. In a bowl, thoroughly mix the gochujang paste, soy sauce, honey, sesame oil, garlic, and ginger into a smooth marinade.
Threading & frying the skewers
Alternately thread chicken pieces and spring onions onto the soaked wooden skewers (approx. 4–5 pieces of meat per skewer).
Chef's tip
For an even more intense flavor, you can marinate the chicken cubes in a little glaze for 15 minutes before threading them onto skewers.
This goes perfectly with steamed rice, crunchy kimchi, or a fresh cucumber salad.
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