Delicious Chicken Skewers (Dakkochi)
Homemade Yakitori for Guests! The Perfect Guide to Making Dakkochi
Craving some delicious, golden-brown chicken skewers? I made these this weekend and they were a hit! I also grilled some chicken skin and whole garlic skewers, which were perfect with a drink. The whole garlic cloves were already at home, and I only spent less than 10,000 won on a pack of chicken thigh meat and a bit of green onion. These would be amazing grilled over charcoal during a camping trip too! They’re great as a late-night snack or even a fun treat for kids. I prepared two flavors: a simple salt-grilled version and a sweet and savory teriyaki sauce.
Chicken Skewer Ingredients- 400g boneless chicken thigh meat
- 150g green onions
- 12 whole garlic cloves
- 1 tsp coarse salt
- Pinch of black pepper
- Milk (for marinating)
Perfect Teriyaki Sauce- 1 Tbsp minced garlic
- Pinch of grated ginger (optional)
- 4 Tbsp soy sauce
- 2 Tbsp corn syrup (or honey)
- 1 Tbsp mirin (rice wine)
- 1 Tbsp minced garlic
- Pinch of grated ginger (optional)
- 4 Tbsp soy sauce
- 2 Tbsp corn syrup (or honey)
- 1 Tbsp mirin (rice wine)
Cooking Instructions
Step 1
First, gently rinse the chicken thigh meat to clean it. To effectively remove any gamey odors, soak the chicken in milk for about 20-30 minutes. This step makes the chicken more tender and removes unpleasant smells. After soaking, rinse the chicken thoroughly under cold water and pat it completely dry with paper towels. Ensuring the chicken is dry is crucial for skewering and preventing oil splatters while cooking.
Step 2
My husband loves chicken skin skewers, so I separated the skin from the chicken meat beforehand. If you also enjoy the chewy texture of chicken skin, you can follow this step.
Step 3
Trim off any excess fat from the chicken meat. Then, cut the chicken into bite-sized pieces, about 3-4 cm in size, perfect for skewering. Cutting the pieces a bit larger helps retain moisture and prevents them from becoming dry when cooked.
Step 4
Season the cut chicken pieces with 1 teaspoon of coarse salt and a pinch of black pepper. Gently toss the chicken with your hands to ensure it’s evenly coated. This initial seasoning enhances the natural flavor of the chicken.
Step 5
Wash the green onions thoroughly under running water and pat them dry. Cut them into pieces similar in size to the chicken (about 3 cm), suitable for skewering. Grilling the green onions with the chicken adds a refreshing aroma and balances the richness.
Step 6
Now, thread the chicken pieces and green onion segments alternately onto the skewers. Since I cut the chicken into larger pieces, I ended up with 5 chicken skewers. Be careful not to poke yourself as you thread them onto the skewers.
Step 7
The chicken skin pieces are smaller, so I threaded them onto smaller skewers. I also prepared 3 skewers with whole garlic cloves for a sweet and savory addition. You can use peeled or unpeeled garlic; skewering them helps them maintain their shape while cooking.
Step 8
Let’s make the delicious teriyaki sauce! In a bowl, combine 1 tablespoon of minced garlic, a pinch of grated ginger (if you like the aroma), 4 tablespoons of soy sauce, 2 tablespoons of corn syrup (or honey), and 1 tablespoon of mirin. Whisk everything together until well combined. This creates a perfectly balanced sweet and savory sauce. Use ginger very sparingly to avoid a bitter taste.
Step 9
Heat a lightly oiled frying pan over medium-low heat. Place the prepared skewers in the pan and grill them, turning occasionally, until golden brown on all sides. Cooking over low heat slowly is key to ensuring the chicken cooks through without burning.
Step 10
To ensure the chicken cooks evenly and remains moist, cover the frying pan with a lid or a perforated lid. The steam trapped inside will help cook the chicken through thoroughly and keep it tender.
Step 11
As the chicken cooks, it will release its own juices and fat. Use this rendered chicken fat to grill the whole garlic cloves on their skewers. This way, the garlic gets a flavorful coating and becomes deliciously browned and tender without needing extra oil. Flip them occasionally to prevent burning.
Step 12
For 3 of the 5 finished chicken skewers, generously brush them with the homemade teriyaki sauce. Brush the sauce on both sides and grill for a little longer until the sauce caramelizes slightly. The rich teriyaki glaze will cling to the chicken, adding an irresistible flavor. Enjoy the remaining 2 skewers as salt-grilled. You can adjust the amount of sauce to your preference.
