Dakkochi (Korean Skewered Chicken)

While i used to be making bulgogi , a Korean bbq beef, and mainly the chook bulgogi , I could not assist however think that the marinade might additionally work well on some grilled skewered fowl. The bulgogi marinade jogged my memory of a greater complicated teriyaki sauce this is sweet at heart but also packs a ton of flavour. With yakitori , a japanese teriyaki grilled skewered chook, being certainly one of my favored methods to grill up some meat on a stick, I itching to strive the Korean bulgogi model. A short seek of the web led me to dakkochi, a Korean skewered bird avenue food and i used to be set to move.

I went with my quite preferred bulgogi marinade recipe and despite the fact that I often like to feature a few warmness in the shape of gochujang, a Korean fermented chili paste, I decided to leave out it for the chicken skewer version in favour of a sweeter profile. typically whilst making bulgogi I prepare dinner all of that tasty marinade up with the meat in order that I do no longer loose any of the flavour however seeing that that become no longer viable for the skewered version I decided to pressure the solids from the marinade, simmer it right down to a sauce and use it to baste or glaze the chicken as it cooked. The bulgogi skewered bird grew to become out tremendous! The chicken became first-class and soft and juicy and simply dripping with flavour! You can't move incorrect with grilled skewered meat and this skewered chook isn't any exception! I couldn't resist adding a few element of warmth to the meal so I served the chook at the side of a few ssamjang, a Korean fermented chili and bean paste condiment, and a few bean sprout kimchi all wrapped up in lettuce leaves for one tasty meal.

ingredients

• 1 pound chicken breast (cut into bite sized pieces)
• 3 cloves garlic (grated)
• 1 inch ginger (grated)
• 1/2 small onion (grated)
• 1/2 Asian pear (grated)
• 1/4 cup soy sauce
• 1/2 tablespoon sesame oil
• 1 tablespoon brown sugar
• 1 green onions (chopped)
• 1/4 teaspoon pepper

directions

1. blend everything in a freezer bag and marinate for at the least an hour.
2. Skewer the hen on moist skewers and set aside.
3. strain the solids from the marinade and simmer the marinade until it thickens and turns into saucy, approximately five-10 mins.
4. Grill the fowl until cooked, about five minutes according to facet basting it with the marinade as you move.

source https://kitchenstronger.blogspot.com/2019/04/dakkochi-korean-skewered-chicken.html

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