Gochujang chicken skewers — spicy Korean dak-kkochi
Juicy chicken thigh skewers with a glossy sweet-spicy gochujang coating. Cook the chicken first, then brush on the sauce so the sugar does not burn.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Boneless skinless chicken thigh is unavailable
- Use instead
- Boneless skinless chicken breast
- Substitute quantity
- ½ of a 600 g packReference quantity: 300 g
Use half of a 600 g pack. Cut into the same 2 cm pieces. Breast dries faster, so check early, but still cook the center to 74°C.
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Optional
Omit the spring onion when threading the skewers and use chicken pieces only. Do not pack the chicken tightly; cooking time depends on chicken thickness.
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Essential
This fermented chili paste gives the dish its characteristic flavor. Use a mild version for less heat. Hot sauce alone is not an equivalent replacement.
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Substitute available
If Soy sauce is unavailable
- Use instead
- Tamari
- Substitute quantity
- 1 level eating spoonReference quantity: 15 ml
Use the same spoon amount in the sauce. Choose a similar salt level; do not add extra salt. Check labels if avoiding wheat.
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Substitute available
If Sugar is unavailable
- Use instead
- Honey
- Substitute quantity
- 1 level eating spoonReference quantity: 15 ml
Use the same spoon amount. The sauce will be more moist; simmer briefly to coat the food, and keep the heat gentle once the sweet sauce is added. Do not serve honey to infants under 12 months.
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Substitute available
If Minced garlic is unavailable
- Use instead
- Garlic powder
- Substitute quantity
- ½ small teaspoonReference quantity: about 1 g
Mix the powder into the sauce or broth instead of the fresh garlic. Do not use garlic salt.
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Essential
Water loosens the thick paste into a brushable sauce.
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Substitute available
If Neutral cooking oil is unavailable
- Use instead
- Sunflower oil
- Substitute quantity
- 1 small teaspoonReference quantity: 5 ml
Use the same spoon amount at the same cooking step.
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Optional
You may omit this finishing oil at the last step. The dish will have less nutty aroma; the cooking time and other amounts stay the same.
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Optional
Omit this pinch from the sauce if unavailable. The dish will be less peppery; no other change is needed.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Prepare the chicken and onion. If frozen, thaw the chicken in the refrigerator. Pat dry without washing raw chicken, then cut half of a 600 g pack into 2 cm pieces. Cut the 2 spring onion stalks into 3 cm lengths. Wash your hands and clean the board before handling the sauce or cooked food.
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Step 2
Mix the sauce. In a small bowl combine 1 level eating spoon gochujang, 1 level eating spoon soy sauce, 1 level eating spoon sugar, 2 small teaspoons minced garlic, 2 level eating spoons water and the optional black pepper. Stir until the sugar dissolves. Keep this sauce separate from raw chicken.
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Step 3
Thread the skewers. Alternate chicken and spring onion on 4 short food-safe skewers, leaving tiny gaps between chicken pieces. Trim the onion to a similar width as the meat. If you do not have skewers, cook the same pieces loose in the pan and follow the same timing and doneness checks.
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Step 4
Cook the chicken before glazing. Heat a wide nonstick pan over medium heat with 1 small teaspoon oil. Add the skewers in one layer. Cook for 10–14 minutes, turning every 2–3 minutes so all sides cook evenly. Reduce the heat if the outside browns too quickly. Check the thickest chicken pieces; a thermometer should read 74°C, and the center should be opaque with no raw-looking flesh.
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Step 5
Glaze gently. Turn the heat to low. Brush the separate sauce over the cooked skewers, turn them, and cook for 2–3 minutes until the sauce bubbles and clings to the chicken. Brush the other side too. If the sauce sticks to the pan, add 1 extra level eating spoon water. Never put a utensil that touched raw chicken back into the sauce.
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Step 6
Finish and serve. Turn off the heat and brush with the optional 1 small teaspoon sesame oil. Rest for 2 minutes, then serve warm. For children, slide the chicken off the pointed skewers and cut into suitable bite sizes. This version is spicy; choose mild gochujang and serve with plain rice.
Finished dish
A level eating spoon holds about 15 ml, a small teaspoon about 5 ml, and the small paper cup used on this site about 180 ml. A cutlery spoon may vary: keep the same spoon throughout the recipe and taste the sauce before it touches meat. Keep the raw chicken and its utensils away from cooked food. A food thermometer is the most reliable doneness check. Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat chicken to 74°C. The total time includes cutting, threading and pan cooking.