Dakkochi (Korean Chicken Skewers)

🛒 Ingredients

• Boneless, skinless chicken thigh 200 g · 330 kcal
• Green onions 20 g · 6 kcal
• Gochujang (Korean chili paste) 30 g · 70 kcal
• Soy sauce 20 g · 11 kcal
• Garlic, minced 10 g · 15 kcal
• Ginger, grated 5 g · 4 kcal
• Rice syrup 15 g · 45 kcal
• Sesame oil 5 g · 45 kcal
• Vegetable oil 5 g · 45 kcal
• Gochugaru (Korean chili powder) 5 g · 15 kcal
• Granulated sugar 10 g · 39 kcal

👨‍🍳 Instructions

1. Cut chicken thighs into bite-sized pieces (about 1.5 inches) and chop green onions into similar lengths.
2. In a bowl, combine gochujang, soy sauce, sugar, minced garlic, grated ginger, rice syrup, gochugaru, and sesame oil to make the marinade.
3. Add the chicken pieces to about two-thirds of the marinade and toss to coat, then let marinate for at least 30 minutes in the refrigerator.
4. Thread the marinated chicken and green onion pieces alternately onto bamboo skewers.
5. Heat vegetable oil in a pan over medium-high heat or prepare a grill, then cook the skewers for 10-15 minutes, turning frequently.
6. During the last few minutes of cooking, baste the skewers generously with the remaining marinade until beautifully glazed and cooked through.