Dakkochi, or Korean Chicken Skewers

These dakkochi are juicy Korean chicken skewers cooked right on the stovetop — no grill needed. Made with tender boneless chicken thighs and a sticky soy-garlic glaze, they bring that Seoul street-food flavor home in just 30 minutes. Steady for a short dinner, game-day snack, or backyard vibe any night of the week.

Dakkochi, Korea’s popular street food chicken skewers, are a must at night markets and festivals. Our most unforgettable bite came recently from a tiny alley in Gangnam, where a young vendor was grilling chicken like he’d mastered that grill since birth. One whiff of that sweet soy-garlic aroma and we were sold — for only a couple bucks, too.

He had two options: spicy gochujang or mild soy-garlic. And although we're usually Team Gochujang (just ask our chicken bulgogi), on skewers? The sweet-savory soy glaze totally won us over.

You know us — if something tastes memorable, we're recreating it at home. A few savory test batches later, here we are: juicy chicken thighs + glossy soy-garlic glaze. And we add our favorite touch; chunky pieces of Korean leek (daepa) between the chicken. They char just enough to release a savory sweetness you won’t get from plain green onions.

No grill? No problem. These Korean chicken skewers get evenly caramelized right on a stovetop skillet. Skewering is the “hardest” part, everything else is weeknight direct. And now, that Seoul street-food flavor is officially yours.

Ingredients for Korean Chicken Skewers

Chicken (boneless thighs recommended):
For truly juicy Korean chicken skewers, boneless chicken thighs are the way to go. They stay tender even over high heat and soak up the glaze beautifully. You can use chicken breast, but it dries out more quickly, especially when skewered. We prefer skinless thighs for a cleaner bite — removing the skin is direct: grab a corner and pull, it comes right off.

Korean leek (daepa):
This is a must for that true Korean street-food flavor. Daepa is slimmer and more aromatic than Western leeks or green onions. It chars evenly and adds a savory sweetness between the chicken pieces. We use only the white to light-green part for grilling; the darker greens can turn a bit slimy once cooked. You can find daepa at any Korean or Asian market.

Soy-garlic glaze:
An unfussy mix of soy sauce, oyster sauce, sweet rice wine, garlic, and ginger creates that shiny, umami-rich coating. It’s almost like teriyaki, but with a distinct Korean depth. We add Korean oligo syrup for a beautiful glossy finish (honey or light corn syrup work too). Layering the glaze while cooking gives the skewers that irresistible caramelization.

If you master this dakkochi, try Dakgalbi (Spicy Korean Chicken Stir-Fry) next — another flavorful dish made with chicken, rice cakes, and vegetables.

How the dish comes together

Full ingredient amounts and step-by-step instructions are in the recipe card below. This section focuses on technique and expert tips to help you get a keeper results.

Prep the chicken and glaze. Season the chicken first so the flavor penetrates before it hits the heat — a short rest with salt, pepper, and sweet rice wine keeps the thighs juicy. Stir together the soy-garlic glaze ingredients until the sugar fully dissolves for a smooth, brushable sauce.

Build the skewers. Thread the chicken and Korean leek onto bamboo skewers, alternating pieces so the meat stays secure and cooks through without spinning on the stick.

Sear and glaze. Heat a lightly oiled skillet until hot before adding the skewers. Let each side sear undisturbed so you build those golden edges. When the chicken is nearly cooked through, brush on the soy-garlic glaze and lower the heat — it should sizzle and thicken into a glossy coat over the chicken and Korean leek.

Serve them hot — and be warned, they disappear fast!

Serving Ideas

• Serve with steamed rice or Korean pickles for a full meal
• Great with beer or makgeolli as a street-style snack
• Add tteok (rice cake) pieces to the skewers for extra texture

Pro Tips for Steady Dakkochi

• Keep pieces uniform for even cooking: Cut the chicken and Korean leek into similar-sized chunks. Chicken thighs shrink a bit as they cook, so aim for slightly larger chicken cuts to keep the skewers balanced.
• Swap option if daepa isn’t available: If you can’t find Korean leek, use the thicker white part of large green onions. Thread two pieces together to mimic daepa’s thicker, juicier bite and prevent the onions from sliding or burning.
• Choose skewers that fit your pan: A 20 cm (8-inch) bamboo skewer fits most large skillets evenly — anything longer will bump the edges and prevent a proper sear. If needed, trim the ends with kitchen scissors.
• Sear first, glaze later: Cook all the skewers in batches first before adding the glaze. This prevents burnt sugar buildup on the pan and ensures every batch gets the same clean, caramelized finish. Once you brush on the glaze, lower the heat to medium-low so it can thicken and caramelize without scorching.

• Yield: 3
• Prep: 10 minutes
• Cook: 20 minutes
• Total: 30 minutes

Ingredients

• 1-1/3 lb (600 g) boneless skinless chicken thighs, cut into large bite-size pieces (about 1½-inch / 3.5 cm)
• pinch salt and pepper, for seasoning
• 1 tbsp (15 ml) sweet rice wine (mirim)
• 3-4 Korean leeks (daepa), white and light green parts only, cut into 1½-inch (3.5 cm) pieces
• 2 tbsp (30 ml) oil, divided
• 2 tsp toasted sesame seeds to garnish, optional

Soy Garlic Glaze

• 2 tbsp (30 ml) soy sauce, low sodium preferred
• 1 tbsp (15 ml) oyster sauce
• 1/2 tbsp (7 g) minced garlic
• 2 tbsp (30 ml) sweet rice wine (mirim)
• 1 tbsp (12 g) sugar
• 1/2 tsp (2 g) ginger puree
• 2 tbsp (30 ml) Korean oligo syrup, or light corn syrup

Method

1. Marinate the chicken: In a bowl, combine chicken, salt, pepper, and sweet rice wine. Toss well and let rest for 10 minutes.
2. Make the glaze: In a small bowl, mix soy sauce, oyster sauce, garlic, mirim, sugar, ginger, and oligo syrup until the sugar dissolves.
3. Assemble the skewers: Thread the chicken and leek onto bamboo skewers, alternating pieces and spacing them slightly for better searing.
4. Sear the skewers: Heat 1 tablespoon oil in a skillet over medium heat. Cook 3–4 skewers at a time, 2–3 minutes per side, until lightly charred. Repeat with remaining skewers, adding more oil as needed.
5. Brush and caramelize: Reduce the heat to medium-low. Brush the glaze onto the skewers and cook, turning and brushing occasionally, until the glaze thickens and coats the chicken in a glossy finish.
6. Serve: Sprinkle with toasted sesame seeds if desired and serve warm. Add rice on the side to turn these into a quick and satisfying meal.