Skewered Korean Chicken And Green Onions Recipes

KOREAN CHICKEN SKEWERS (DAKKOCHI)

Steps:

• Combine all ingredients in a medium bowl. Mix them well. Set it aside until needed.
• -Combine the soy sauce, honey, ginger and garlic in a sauce pan and boil it over medium low heat until it starts lightly bubbling. In the mean time, combine the water and cornstarch in a small bowl and whisk it well.-When the sauce in the sauce pan starts bubbling, pour over the cornstarch mixture. Whisk them well until the sauce is well blended and thickens. (Do not over-thicken as it will be difficult to spread over the chicken later. The sauce should be still slightly runny.)-Remove from the heat and set it aside until needed.
• Immerse the skewers in some water (if using wooden skewers) for about 30 mins.
• Place the chopped chicken pieces into a mixing bowl. Add the rice wine, some salt and pepper. Mix them well. Set it aside while other ingredients are being prepared (about 5 mins).
• Remove your bamboo skewers from the water (from step 1) and gently wipe them with kitchen paper. Put through chicken and green onion pieces onto a skewer in alternating order. Make sure all the meat and green onions are tightly packed. It should give you 12 skewers based on mid length skewers (25cm / 9.8 inch).
• -Spray some cooking oil over your choice of cooking element (e.g. grill / skillet / sheet pan). Place the chicken skewers on a grill / skillet or under broiler and cook them over medium high heat. About 3 mins later turn the skewers around and start brushing your choice of sauce onto the chicken and green onions.-In about 2 mins, reduce the heat to medium and turn the skewer over again and brush the sauce. Reduce the heat to low.-From here onward, continue to turn the skewers and brush the sauce on the skewers until the chicken is fully cooked and charred to your taste. Serve immediately.

SKEWERED KOREAN CHICKEN AND GREEN ONIONS

Steps:

• Cut chicken into long, thin strips (do this while the breasts are partially frozen, you should get about 8 strips from each breast) Thread the green onion& chicken alternately on the skewers, 2 chicken pieces and 2 green onions to each (if you want to serve these as appetizers use smaller skewers and put only 1 piece of chicken and 1 onion on each).
• Lay the skewers in a 9x13 baking dish.
• Combine remaining ingredients and pour half over the skewers, turning the skewers so all sides are coated with the marinade (reserve the remaining marinade).
• Cover and place in fridge for at least 6 hours or overnight, turn skewers every once in a while.
• Broil or BBQ the skewers, brushing with reserved marinade for 2-4 minutes per side.

KOREAN CHICKEN SKEWERS - DAKKOCHI

Steps:

• Immerse the skewers in water and let soak for 30 minutes.
• To make the spicy gochujang sauce, combine 1/4 cup ketchup, 2 Tbsp gochujang, 2 Tbsp honey, 2 Tbsp dark brown sugar, 1 Tbsp soy sauce, 2 tsp sesame oil and 1/2 tsp minced garlic in a medium bowl. Mix them well. Set it aside until needed.
• To make the sweet soy sauce, combine 3 Tbsp soy sauce, 2 Tbsp honey, 1 tsp minced ginger, 1 tsp minced garlic in a sauce pan and boil it over medium low heat until it starts lightly bubbling. In the meantime, combine the water and cornstarch in a small bowl and whisk it well.
• When the sauce in the sauce pan starts bubbling, pour over the cornstarch mixture. Whisk them well until the sauce is well blended and thickens. (Do not over-thicken as it will be difficult to spread over the chicken later. The sauce should be still slightly runny.).
• Remove from the heat and set it aside until needed.
• Place the chopped chicken pieces into a mixing bowl. Add the rice wine, some salt and pepper. Mix them well. Set it aside while other ingredients are being prepared (about 5 mins).
• Remove bamboo skewers from the water (from step 1) and gently pat them with kitchen paper. Put chicken and green onion pieces onto a skewer in alternating order. Make sure all the meat and green onions are tightly packed onto the skewer.
• Preheat grill or indoor grill pan. Spray some cooking oil over the grill grates . Place the chicken skewers on the grill/grill pan and cook over medium high heat. Turn the skewers after 3 minutes and start brushing your choice of either sauce onto the chicken and green onions. After 2 minutes, reduce heat to medium and turn the skewers over again and brush on the sauce of your choice. Then reduce heat to low. Continue turning the skewers and brushing sauce on them every two minutes until the chicken is fully cooked and nicely charred.
• Serve immediately.

SOY-GLAZED CHICKEN SKEWERS WITH GREEN ONIONS

Steps:

• Mix first 7 ingredients and 1 teaspoon soy sauce in large bowl. Cover and refrigerate 30 minutes.
• Brush baking sheet with water. Using wet hands, shape generous 1/4 cup chicken mixture into 4-inch-long log. Insert 2 skewers lengthwise into meat, each slightly off center. Push skewers all the way through meat, leaving 3 inches of skewers exposed on each end. Transfer to prepared baking sheet. Repeat with remaining chicken mixture and skewers to form total of 8 skewers.
• Prepare barbecue (medium-high heat). Mix remaining 2 tablespoons soy sauce and mirin in small bowl. Space 2 bricks 4 1/2 inches apart and wide sides down on grill. Working in batches, suspend skewers across bricks, allowing skewer ends to rest on bricks (meat will not touch grill). Cook until golden, turning occasionally, about 8 minutes. Brush with soy sauce mixture and cook until chicken is cooked through, about 1 minute per side. Brush with more soy sauce mixture; transfer to plates. Sprinkle with shichimi togarashi.