Spicy Honey Soy Chicken Skewers — Dakkochi Bowl with Rice
Korean street-style chicken skewers glazed in soy-honey-gochujang and grilled until charred at the edges, sliced off the skewer and piled over rice with kimchi and scallion.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Soak bamboo skewers in water 15 minutes. Cut chicken thighs into 3cm pieces. Grate garlic and ginger. Cut 2 spring onions into 2cm pieces, thinly slice the other 2. Whisk gochujang, gochugaru, soy sauce, honey, mirin, sesame oil, garlic, ginger, and black pepper into a smooth glaze. Reserve 1/4 cup glaze.
Boil
Combine rinsed rice with 240ml water in a medium saucepan, bring to a boil over high heat, cover, reduce to lowest heat, and cook 12 minutes. Remove from heat, keep covered, and rest 5 minutes.
Grill
Toss chicken with remaining glaze, thread onto soaked skewers alternating with spring onion pieces, rest 8 minutes. Heat a large grill pan over high until smoking, brush with neutral oil, lay skewers flat in batches if needed. Grill 3 minutes per side until deeply charred and chicken is cooked through. Brush reserved glaze over skewers in final 60 seconds, turning twice to caramelize.
Slide
Remove chicken from skewers onto a board, keeping pieces intact for plating.
Plate
Spread cooked rice in two wide bowls, pile grilled chicken on top of each, scatter thinly sliced spring onion and sesame seeds over chicken, set aged kimchi alongside. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.