I know you all LOVE street food, I meant who wouldn’t?!
My absolute favorite street food is Korean chicken on a stick!
When I growing up in Korea as a little kid, all I wanted to eat was Korean chicken on a stick! lol
Eating food on the street just have totally different atmosphere than eating at a restaurant, even though it’s same food.
I love street food, because I can walk around, look around and keep eating..!! lol!
Also, I believe the street food is one of the best ways to experience the country’s culture.
When I growing up in Korea, Chicken on a Stick was very simple.
Nothing crazy flavors, crazy sizes or anything.
But now days, there are so many different sauces putting on top of chicken on a stick and the size got so much bigger!
I love the new chicken on a stick, but same time I love the old style, which is I’m sharing today with you.
Korean street vendors grill the chicken on a stick, of course, and that’s my favorite way to make it too!
But you can also broil or cook on a skillet on your stove, just following the same method in the recipe.
Hope you guys give this delicious Korean chicken on a stick, Dakkochi a try at home!
Dakkochi, Korean Chicken on a Stick
- Total Time: 28 mins
- Yield: 4 1x
For the Chicken
- 1 lb boneless skinless chicken breast and/or chicken thighs, cut into 1-inch pieces
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 Tbs cooking wine
- 1 tsp grated ginger (Use zester or cheese grater)
- 1 Tbs grated garlic (approximately 3 cloves, use zester or cheese grater)
- 8 to 10 green onions, 1 1/2-inch long pieces
For the Sweet Sauce
- 1/2 cup soy sauce
- 1/2 cup honey
For the Spicy Sauce
- 1/2 cup Sweet Sauce (Recipe above)
- 1 Tbs gochugaru, Korean red pepper flakes
- 1 Tbs sriracha
- 1/4 tsp black pepper
- 6 to 8 medium size (6-inch) bamboo skewers, soak in water at least 30 minutes to an hour
- Combine chicken, salt, pepper, cooking wine, ginger and garlic in a large mixing bowl. Give it a good mix. Cover with a plastic wrap, marinate in a refrigerator at least 20 minutes to overnight.
- Meanwhile, let’s make sauce!
To make sweet sauce, whisk soy sauce and honey in a medium mixing bowl until they are combined well. To make spicy sauce, add half of sweet sauce (approximately 1/2 cup), gochugaru, sriracha and black pepper in another medium mixing bowl and whisk everything together. Simple sauces are done!
- Place a piece of green onion first then one to two pieces of chicken onto skewers. If you are using 6-inch skewers, you can make 6 to 7 of them.
- Now, you can grill, broil or cook on a stove.
Heat your grill, broil or a skillet over medium high heat. Place chicken on a stick and cook 4 to 5 minutes first side. Flip it over then start brushing your choice of sauce on chicken. Cook 2 minutes another side and flip it, brushing sauce. Now, keep flipping and brushing sauce both sides as much as you wish until chicken is fully cooked and color and char is perfect to your taste. Serve immediately and enjoy!
- Prep Time: 20 mins
- Cook Time: 8 mins
I cant find the recipe for the sweet sauce ? Or is it the sauces below ?
It is the recipe right above in the same recipe card. 😉
Can you specify what kind of cooking wine you use please?
I use sake(rice wine) or soju, depending on what I have in my hand. Check out this one, also great for Asian cooking wine,-> http://amzn.to/1LnQcus
Chicken looks insanely delicious! I’ll definitely try it!…thanks for sharing
Made these beautiful delicious skewers tonight. So friggin Awesome. Tons of flavor!!! So GOOD. Thanks for sharing. Great Easter meal.
So glad to hear that!! Happy late Easter!
made this tonight but found meat tasted more salted. btw just trying a sweet sauce.
Hi… I just don’t get it. When I try sweet sauce ( soy and honey). It taste not same when I ate in Korean. Something wrong I think. I do exactly ur recipe.
What a wonderful dish!!!!
What type of soy sauce do you use? I mainly use and have southeastern soy sauce. I know Koreans and Japanese people have a slightly different type of soy sauce.
Depends on what kind of dish I’m making! If I’m cooking a Korean dish I would use Korean, Chinese for Chinese, Japanese for Japanese and so forth. Hope this helped!