600 - 800g boneless chicken thighs, cut into bite-sized pieces
8–10 wooden skewers, soaked in water for 30 minutes
Seasoning
½ tsp salt
½ tsp black pepper
Korean Soy & Honey Glaze
3 tbsp soy sauce
1 tbsp oyster sauce
3 tbsp honey
1 tbsp minced garlic
½ tsp black pepper
1 tbsp ketchup (optional)
Spicy Glaze (Optional)
Half of the soy & honey glaze
1 tbsp gochujang (Korean chilli paste)
1 tbsp gochugaru (Korean chilli flakes)
To Finish
Toasted sesame seeds
Finely sliced spring onions (optional)
Mayonnaise (optional, Korean street-food style)
Method
Soak the wooden skewers in water for 30 minutes.
Cut the chicken into bite-sized pieces. Season with the salt and black pepper, then leave to rest for 20 minutes.
In a bowl, combine the soy sauce, oyster sauce, honey, minced garlic, black pepper and ketchup (if using). This is your sweet soy glaze.
To make the spicy glaze, stir the gochujang and gochugaru into half of the sweet soy glaze. If the sauce is too thick, add 1 tablespoon of water.
Thread the chicken onto the soaked skewers.
Cook on an electric grill, barbecue, grill pan or in an air fryer at 180°C for 15-20minutes, turning occasionally until the chicken is cooked through.
During the last 2–3 minutes of cooking, brush the skewers generously with either the sweet soy glaze or the spicy glaze until sticky and caramelised.
Sprinkle with toasted sesame seeds. If you like, finish with a light drizzle of mayonnaise for an authentic Korean street-food style.
Serve With
Steamed rice
Fresh green salad with sesame dressing
Pickled vegetables or kimchi
Presenter Notes
Dakkochi is one of Korea’s most popular street foods, especially at markets and festivals. The sweet soy glaze is rich, sticky and savoury, while the spicy version has the gentle warmth of Korean chilli paste and chilli flakes. It’s quick to prepare, easy to cook and perfect for sharing with family and friends.
