Korean Chicken Skewers (Dakkochi) Recipe

Wanna try chicken that’s sweet, smoky, and a little spicy? These Korean skewers hit all the right spots. We make them when we’re craving big flavor fast.

They’re called dakkochi—grilled chicken on sticks, brushed with a sticky, garlicky sauce. Every bite is juicy and bold.

I love making these for dinner or parties. No forks needed. Just grill, glaze, and eat!

Let me show you how I do it. You’ll wanna make these again and again. Let’s fire up the grill!

Why You’ll Love This Recipe

• Street Food Classic at Home: Capture the essence of Korean street food in your own kitchen.
• Bold, Balanced Flavors: The marinade and glaze deliver a perfect blend of sweet, savory, smoky, and spicy.
• Customizable Heat: Adjust the spice level to suit your taste.
• Skewer Magic: Fun to cook and serve—great for kids, guests, or snacking straight off the stick.
• Meal Prep Friendly: Make extra and reheat for lunch bowls or wraps later.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 25 minutes (plus 1 hour marinating)
Cook Time: 15–20 minutes
Total Time: About 1 hour 45 minutes

Servings:
This recipe makes about 8 skewers, which serves 4 people as a main or 6 as an appetizer.

Difficulty:
Easy to moderate—ideal for home cooks who enjoy grilling or stove-top skewering.

Required Kitchen Tools

• Mixing bowls (2)
• Knife and cutting board
• Wooden or metal skewers (if wooden, soak 30 minutes before using)
• Grill pan, cast-iron skillet, or outdoor grill
• Basting brush (optional)

Ingredients for the Chicken Marinade

Here’s everything you’ll need to make the chicken tender, flavorful, and ready to absorb the delicious sauce:

• 1.5 lbs chicken thighs or breasts, cut into 1.5-inch chunks
• 3 tablespoons soy sauce
• 1 tablespoon minced garlic
• 2 green onions, chopped
• 1/4 teaspoon ground black pepper

Optional:

• 1/2 teaspoon sesame oil (for added nutty depth)

Ingredients for the Spicy Glaze

This thick, clingy glaze is the star of the show—sweet, spicy, and sticky in all the right ways:

• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean red chili flakes)
• 2 tablespoons rice syrup (or honey as a substitute)
• 1 tablespoon vinegar (rice vinegar or white vinegar)
• 2 tablespoons water
• 1 tablespoon cooking oil
• 1 teaspoon minced garlic

Additional Ingredients (Optional)

• 8–10 wooden skewers, soaked in water for 30 minutes
• Garaetteok (Korean rice cakes) – if using, slice into 1-inch rounds and soak in warm water for 10 minutes
• Extra chopped green onions, for garnish

How to Make Korean Chicken Skewers (Dakkochi) – Step-by-Step Instructions

1. Marinate the Chicken

In a medium mixing bowl, combine the soy sauce, minced garlic, green onions, black pepper, and (optional) sesame oil. Add the chicken pieces and toss until evenly coated.
Cover and refrigerate for at least 1 hour (up to 8 hours for deeper flavor).

2. Prepare the Skewers

While the chicken marinates:

• Soak wooden skewers in water (if using) for at least 30 minutes.
• If using garaetteok (Korean rice cakes), soak them in warm water for 10–15 minutes until softened.

Once ready, thread the chicken pieces onto the skewers. If using rice cakes, alternate between chicken and rice cake slices. Leave a little space between pieces to help them cook evenly.

3. Make the Spicy Glaze

In a small bowl, whisk together gochujang, gochugaru, rice syrup (or honey), vinegar, water, oil, and minced garlic.
Stir until smooth and set aside. This glaze will be used for basting while cooking and as a finishing sauce.

4. Cook the Skewers

Option A – On the Grill:

1. Preheat the grill to medium heat (375°F–400°F) and oil the grates.
2. Place skewers on the grill and cook for 6–8 minutes per side, turning once and basting generously with the glaze during the last few minutes.
3. Cook until the chicken is slightly charred and fully cooked through (internal temp 165°F).

Option B – On the Stovetop:

1. Heat a grill pan or cast-iron skillet over medium-high heat and brush lightly with oil.
2. Place the skewers in a single layer. Cook for 6–8 minutes, turning halfway through.
3. Brush with glaze during the last few minutes and cook until the glaze is sticky and caramelized.

How to Serve Korean Chicken Skewers (Dakkochi)

These skewers are best served hot off the grill or skillet, with the glaze still sticky and sizzling. Here are a few delicious ways to enjoy them:

• Street-Style: Serve with a sprinkle of chopped green onions and toasted sesame seeds for a traditional street food feel.
• With Rice: Pair with steamed white rice or Korean purple rice (heukmi-bap) for a full meal.
• With Pickled Sides: Add kimchi, pickled radish (danmuji), or cucumber salad for balance.
• Party Platter: Stack on a platter with toothpicks and serve as finger food at gatherings.
• Bento or Meal Prep: Pack with rice and veggies in meal prep boxes for weekday lunches.

Storing Korean Chicken Skewers

• Refrigerate: Once cooled, place skewers in an airtight container and refrigerate for up to 3–4 days.
• Freeze (Before Cooking): You can freeze the marinated (but uncooked) chicken for up to 2 months. Thaw in the fridge before threading and cooking.
• Reheat: Gently warm leftovers in a covered skillet over low heat or microwave briefly until heated through. Brush on extra glaze, if desired.

Variations for Korean Chicken Skewers

• Less Spicy: Reduce or omit gochugaru if you want a milder flavor.
• Sweeter Glaze: Add a touch more rice syrup or honey for a sweeter, caramelized finish.
• No Gochujang? Substitute with a mix of sriracha and miso paste in a pinch, though the flavor will differ slightly.
• Tofu or Mushroom Skewers: Use the same marinade and glaze on tofu cubes or hearty mushrooms for a vegetarian version.
• Add Veggies: Thread on some chunks of bell pepper or onion between the chicken pieces for extra flavor and color.

Tips and Tricks for Success

• Cut Chicken Evenly: Keep pieces the same size so they cook evenly and don’t dry out.
• Don’t Skip the Soak: If using wooden skewers, soaking prevents them from burning.
• Baste Late: Apply the glaze toward the end of cooking to avoid burning the sugars.
• High Heat Finish: To get that street-style char, finish with a quick blast of high heat or broil for 1–2 minutes.
• Rest Before Serving: Let the cooked skewers rest for a few minutes off heat to retain their juices.

Nutrition

Nutrient	Per Skewer (Approx.)
Calories	190 kcal
Protein	18 g
Carbohydrates	6 g
Fat	10 g
Saturated Fat	2 g
Sodium	520 mg
Sugar	4 g

Note: Nutrition may vary depending on glaze quantity and if rice cakes are used.

Korean Chicken Skewers FAQs

Can I use chicken breast instead of thighs?
Yes, but thighs are juicier and more forgiving. Breast will work if not overcooked.

Is gochujang very spicy?
Gochujang has a medium heat with rich umami and sweetness. Adjust gochugaru to control spice.

Can I prep these ahead?
Absolutely—marinate and skewer the night before. Glaze just before or during cooking.

Can I bake them?
Yes. Bake at 425°F for 15–18 minutes, flipping once and glazing during the last few minutes.

Conclusion

These Korean Chicken Skewers (Dakkochi) are a crave-worthy blend of spice, sweetness, and char—bringing street food flavor straight to your table. Whether grilled outdoors or cooked on the stovetop, they’re simple, satisfying, and flexible enough for any night of the week.