KOREAN CHICKEN SKEWERS (DAKKOCHI)
Learn how to make Korean chicken skewers. This recipe comes with two flavoring option!
Provided by Sue | My Korean Kitchen
Categories Main
Time 45m
Number Of Ingredients 19
Steps:
- Combine all ingredients in a medium bowl. Mix them well. Set it aside until needed.
- -Combine the soy sauce, honey, ginger and garlic in a sauce pan and boil it over medium low heat until it starts lightly bubbling. In the mean time, combine the water and cornstarch in a small bowl and whisk it well.-When the sauce in the sauce pan starts bubbling, pour over the cornstarch mixture. Whisk them well until the sauce is well blended and thickens. (Do not over-thicken as it will be difficult to spread over the chicken later. The sauce should be still slightly runny.)-Remove from the heat and set it aside until needed.
- Immerse the skewers in some water (if using wooden skewers) for about 30 mins.
- Place the chopped chicken pieces into a mixing bowl. Add the rice wine, some salt and pepper. Mix them well. Set it aside while other ingredients are being prepared (about 5 mins).
- Remove your bamboo skewers from the water (from step 1) and gently wipe them with kitchen paper. Put through chicken and green onion pieces onto a skewer in alternating order. Make sure all the meat and green onions are tightly packed. It should give you 12 skewers based on mid length skewers (25cm / 9.8 inch).
- -Spray some cooking oil over your choice of cooking element (e.g. grill / skillet / sheet pan). Place the chicken skewers on a grill / skillet or under broiler and cook them over medium high heat. About 3 mins later turn the skewers around and start brushing your choice of sauce onto the chicken and green onions.-In about 2 mins, reduce the heat to medium and turn the skewer over again and brush the sauce. Reduce the heat to low.-From here onward, continue to turn the skewers and brush the sauce on the skewers until the chicken is fully cooked and charred to your taste. Serve immediately.
Nutrition Facts : Calories 220 kcal, Carbohydrate 11 g, Protein 13 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 425 mg, Sugar 8 g, ServingSize 1 serving
KOREAN CHILLI, SESAME & HONEY CHICKEN
A kebab always goes down well at a BBQ, and this Korean chicken with sweet, spicy and sticky glaze is our new favourite. Scatter over spring onions to serve
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 35m
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it's packed onto the skewers tightly. Chill until you're ready to cook. Mix the ingredients for the glaze.
- Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long - the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
- Once the glaze has been used up and the chicken is cooked through (it'll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.
Nutrition Facts : Calories 263 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 1.9 milligram of sodium
YAKITORI (JAPANESE SKEWERED CHICKEN)
Yakitori is Japanese skewered chicken, cooked on a charcoal grill with either sweet soy sauce or just salt. You DO NOT marinate the chicken before cooking through. Yakitori is great for entertaining a big crowd as it is a kind of finger food. It is quite easy to make. (Watch the Video)In this recipe, I am sharing the two most common yakitori - negima (chicken and shallots/scallions yakitori) and momo (plain chicken thigh yakitori) with sweet soy sauce. I also included onion rings on skewers and bacon & asparagus on skewers.The recipe also includes different methods of grilling yakitori - on a yakitori grill/BBQ and using the oven grill/broiler.Cook time can vary a lot depending on how many skewers you can grill at once.
Provided by Yumiko
Categories Main
Time 2h15m
Number Of Ingredients 13
Steps:
- Add Sauce ingredients to a pot and bring to a boil. Turn down the heat to medium or medium low and simmer for about 5 minutes to reduce the quantity by about a third. (Note 6).
Nutrition Facts : ServingSize 65 g, Calories 100 kcal, Carbohydrate 5.1 g, Protein 12.6 g, Fat 3.1 g, SaturatedFat 0.8 g, Cholesterol 37 mg, Sodium 471 mg, Sugar 3 g, UnsaturatedFat 2.3 g
DAKKOCHI (KOREAN SKEWERED CHICKEN)
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Mix everything in a freezer bag and marinate for at least an hour.
- Skewer the chicken on wet skewers and set aside.
- Strain the solids from the marinade and simmer the marinade until it thickens and becomes saucy, about 5-10 minutes.
- Grill the chicken until cooked, about 5 minutes per side basting it with the marinade as you go.
GREEK CHICKEN SKEWERS
Greek-inspired chicken skewers with lots of flavor! Marinade is also wonderful on grilled vegetables.
Provided by Alexis Rimes
Categories World Cuisine Recipes European Greek
Time 2h40m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk lemon juice, oil, vinegar, onion flakes, garlic, lemon zest, Greek seasoning, poultry seasoning, oregano, pepper, and thyme together in a bowl and pour into a resealable plastic bag.
- Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove chicken from the marinade and shake off excess; thread onto skewers. Discard the remaining marinade. Place the skewers on a baking sheet.
- Roast in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 4.1 g, Cholesterol 48.5 mg, Fat 17 g, Fiber 0.7 g, Protein 18.1 g, SaturatedFat 2.7 g, Sodium 166.9 mg, Sugar 0.8 g
JAPANESE GRILLED CHICKEN SKEWERS (YAKITORI)
Yakitori, Japanese grilled chicken skewers with a new twist! Try making them with shishito peppers for an added burst of flavor!
Provided by admin
Categories Grilling Main Course
Number Of Ingredients 8
Steps:
- If you are using bamboo skewers, soak them in water for at least 10 minutes.
- Pre-heat the grill to medium-high heat.
- Combine the sauce ingredients in a small sauce pan. Bring the sauce to boil then reduce the heat to low. Simmer the sauce for about 20 minutes.
- Cut the green onions into 1.5 inch pieces, cut chicken into bites size pieces, and remove the stems from shishito peppers.
- Skewer the chicken on skewers, alternating with green onions or shishito peppers.
- Place all the skewered chicken on the grill. Using a brush, baste the skewers generously with the sauce. Then turn the skewers over to cook the side with the sauce. Then baste the other side with sauce. Grill for 8-10 minutes.
- Turn the skewers over. Baste the skewers lightly with any remaining sauce, as desired. Grill for 8-10 minutes.
- Remove from heat. Sprinkle shichimi peppers and serve immediately.
DAKKOCHI
Steps:
- Grate the garlic, ginger, onion, and pear. Place in large bowl or freezer bag. Mix in the soy sauce, sesame oil, brown sugar, green onion, and ground black pepper.
- Cut the chicken into 1 inch pieces and combine with the marinade. Marinate in the refrigerator for at least an hour.
- If using wooden skewers, soak in water for at least 30 minutes to prevent them from burning.
- Skewer the chicken and set aside.
- Strain the marinade through a fine mesh sieve into a small saucepan. Simmer on medium heat until slightly thickened, 5-10 minutes.
- Grill the chicken until cooked through, about 5 minutes per side. Baste occasionally while cooking with the thickened marinade.
- If using a counter top grill, cooking time is about 4-5 minutes total on medium high heat.
SKEWERED KOREAN CHICKEN AND GREEN ONIONS
Make and share this Skewered Korean Chicken and Green Onions recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 7h25m
Yield 12 servings as an appetizer, 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into long, thin strips (do this while the breasts are partially frozen, you should get about 8 strips from each breast) Thread the green onion& chicken alternately on the skewers, 2 chicken pieces and 2 green onions to each (if you want to serve these as appetizers use smaller skewers and put only 1 piece of chicken and 1 onion on each).
- Lay the skewers in a 9x13 baking dish.
- Combine remaining ingredients and pour half over the skewers, turning the skewers so all sides are coated with the marinade (reserve the remaining marinade).
- Cover and place in fridge for at least 6 hours or overnight, turn skewers every once in a while.
- Broil or BBQ the skewers, brushing with reserved marinade for 2-4 minutes per side.
KOREAN CHICKEN SKEWERS - DAKKOCHI
These skewers are similar to those sold at the food stalls in Korea. There are two sauces included in this recipe. Each is enough to coat 6 skewers - 12 total. Of course, you can double either sauce and eliminate the other if you'd like. Note - the prep time includes soaking the wooden skewers for 30 minutes.
Provided by PanNan
Categories Korean
Time 1h
Yield 12 skewers
Number Of Ingredients 19
Steps:
- Immerse the skewers in water and let soak for 30 minutes.
- To make the spicy gochujang sauce, combine 1/4 cup ketchup, 2 Tbsp gochujang, 2 Tbsp honey, 2 Tbsp dark brown sugar, 1 Tbsp soy sauce, 2 tsp sesame oil and 1/2 tsp minced garlic in a medium bowl. Mix them well. Set it aside until needed.
- To make the sweet soy sauce, combine 3 Tbsp soy sauce, 2 Tbsp honey, 1 tsp minced ginger, 1 tsp minced garlic in a sauce pan and boil it over medium low heat until it starts lightly bubbling. In the meantime, combine the water and cornstarch in a small bowl and whisk it well.
- When the sauce in the sauce pan starts bubbling, pour over the cornstarch mixture. Whisk them well until the sauce is well blended and thickens. (Do not over-thicken as it will be difficult to spread over the chicken later. The sauce should be still slightly runny.).
- Remove from the heat and set it aside until needed.
- Place the chopped chicken pieces into a mixing bowl. Add the rice wine, some salt and pepper. Mix them well. Set it aside while other ingredients are being prepared (about 5 mins).
- Remove bamboo skewers from the water (from step 1) and gently pat them with kitchen paper. Put chicken and green onion pieces onto a skewer in alternating order. Make sure all the meat and green onions are tightly packed onto the skewer.
- Preheat grill or indoor grill pan. Spray some cooking oil over the grill grates . Place the chicken skewers on the grill/grill pan and cook over medium high heat. Turn the skewers after 3 minutes and start brushing your choice of either sauce onto the chicken and green onions. After 2 minutes, reduce heat to medium and turn the skewers over again and brush on the sauce of your choice. Then reduce heat to low. Continue turning the skewers and brushing sauce on them every two minutes until the chicken is fully cooked and nicely charred.
- Serve immediately.
YAKITORI
Yakitori is a classic, easy Japanese street food served on skewers. This version, known as Yakitori Negima, is made with chicken and green onion grilled on a charcoal grill for a light smoky flavor and brushed with a homemade sweet and salty yakitori sauce. They cook quickly so they are great for weekday grilling and make a fantastic dinner with rice and grilled veggies on the side, or just serve them as an appetizer like they do in Japan!
Provided by Amy Nash
Categories Dinner
Time 55m
Number Of Ingredients 11
Steps:
- Submerge wooden skewers in a large cup or shallow pan of water to soak for at least 30 minutes.
- Combine soy sauce, mirin, sake, water, brown sugar, garlic, ginger, and the green part of 2 green onions in a medium saucepan on the stovetop over high heat. Bring to a boil, then reduce the heat to medium and simmer for about 15-20 minutes until reduced by about half and slightly thickened. It should continue to thicken as it cools. The sauce can be refrigerated for 2-3 months.
- Slice the chicken into 1 1/2-inch pieces, trimming away excess fat if necessary. Slice green onions into 1 1/2-inch pieces.
- Alternately thread pieces of chicken with pieces of green onion onto skewers that have been soaked in water for 30-60 minutes. You will likely need to fold the chicken a bit if using chicken thigh. Don't be afraid to load the skewers up pretty generously. Each skewer should hold 4 pieces of chicken and 3 green onion pieces. Season with kosher salt.
- Prepare a charcoal grill for medium-high heat or preheat the broiler. Set aside 1/3 of the yakitori sauce to avoid contamination. Grill over direct heat or broil for 4-5 minutes, then flip and brush each skewer with some of the yakitori sauce. Cook another 4-5 minutes on the other side, then flip and brush with sauce again, cooking another 1-2 minutes until the chicken is cooked through and the sauce is caramelized.
- Transfer the finished skewers to a plate and brush with some of the reserved sauce before serving. You could also garnish by sprinkling the skewers with sesame seeds or thinly sliced green onions before serving.
Nutrition Facts : Calories 461 kcal, Carbohydrate 43 g, Protein 54 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 145 mg, Sodium 3962 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 3 g, ServingSize 1 serving
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- Debone the chicken pieces and chop them into bite-sized pieces. Place in a mixing bowl. Then season with mirin, salt and black pepper. Give a mix with your hands. Then set the chicken aside for 20 minutes. Also soak your skewers in another bowl.
- Take out a mixing bowl and place all ingredients listed under "Teriyaki Sauce". Give it a nice mix. If you want to make the spicy Gochujang sauce, use the same recipe as the Teriyaki Sauce, but add-in gochujang as well.
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