Name: Crispy Korean Fried Chicken Skewers
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 skewers
Cuisine: Korean cuisine
Ingredients: 1.5 lb chicken thighs (boneless, skinless, cut into 1-inch pieces); 1 tbsp soy sauce; 1 tsp ginger (freshly grated); 2 pcs garlic (cloves, minced); 0.5 tsp black pepper; 0.5 cup rice flour; 0.25 cup cornstarch; 3 tbsp gochujang (Korean chili paste); 1 tbsp soy sauce; 2 tbsp honey; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 pcs garlic (clove, minced); 4 cup vegetable oil (for deep frying); 8 pcs wooden skewers (soaked in water for 30 minutes); 1 tbsp sesame seeds (toasted, for garnish); 2 pcs scallions (chopped, for garnish)

A platter of golden-brown Korean fried chicken skewers, each generously coated in a glistening, ruby-red gochujang glaze. The skewers are adorned with a scattering of white sesame seeds and bright green chopped scallions, presented on a dark, rustic wooden board. The chicken pieces appear perfectly crispy, hinting at the delightful texture and spicy-sweet flavor of this popular street food.

Embark on a culinary journey to the vibrant streets of Seoul with these irresistible Crispy Korean Fried Chicken Skewers. This iconic street food staple, beloved for its explosive flavor profile and addictive crunch, translates beautifully into a home-cooked delight. We'll guide you through the secrets to achieving that signature twice-fried golden crispiness, ensuring each bite-sized piece of chicken thigh remains wonderfully juicy on the inside. The real magic happens when these perfectly fried morsels are coated in a rich, sticky gochujang glaze—a harmonious blend of sweet, savory, and subtly spicy notes that is utterly captivating. Garnished with toasted sesame seeds and fresh scallions, these skewers are not just food; they're a portable feast, a handheld adventure in flavor and texture. Perfect for a quick weeknight meal, an exciting appetizer, or a centerpiece for your next gathering, these 'dakkochi' style skewers bring the authentic taste of Korean street food culture right to your kitchen, promising maximum impact with minimal fuss. Get ready to experience the beloved flavors of 'chimaek' style chicken in an exciting skewer format!

Preparation time: 25 min
Cooking time: 20 min
Total time: 45 min
Servings: 8

Instructions

Prepare Chicken & Marinade

1In a bowl, combine the cut chicken thighs with 1 tablespoon soy sauce, grated ginger, minced garlic, and black pepper. Mix well and let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

Prepare Breading & Glaze

1In a shallow dish, whisk together rice flour and cornstarch. Dredge each marinated chicken piece thoroughly in the flour mixture, ensuring it's fully coated. Shake off excess.
2In a small saucepan, combine gochujang, 1 tablespoon soy sauce, honey, rice vinegar, sesame oil, and minced garlic. Whisk until smooth. Heat the glaze over medium-low heat, stirring occasionally, until it just begins to simmer and thickens slightly (about 3-5 minutes). Remove from heat.

Fry Chicken

1Heat vegetable oil in a deep pot or Dutch oven to 325°F (160°C). Fry the chicken in batches for 3-4 minutes until lightly golden and cooked through. Remove with a slotted spoon and place on a wire rack set over a baking sheet to drain.
2Increase the oil temperature to 375°F (190°C). Return the chicken to the hot oil for a second fry, cooking for another 2-3 minutes until deeply golden brown and extra crispy. This double-fry method is key for that characteristic Korean fried chicken crunch. Drain again on the wire rack.

Assemble Skewers

1Once all chicken is fried, thread 3-4 pieces of crispy chicken onto each pre-soaked wooden skewer.
2Brush or spoon the warm gochujang glaze generously over each skewer, ensuring every piece of chicken is thoroughly coated.
3Arrange the glazed skewers on a serving platter and garnish immediately with toasted sesame seeds and chopped scallions.

Instructions

Prepare Chicken & Marinade

1In a bowl, combine the cut chicken thighs with 1 tablespoon soy sauce, grated ginger, minced garlic, and black pepper. Mix well and let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

Prepare Breading & Glaze

1In a shallow dish, whisk together rice flour and cornstarch. Dredge each marinated chicken piece thoroughly in the flour mixture, ensuring it's fully coated. Shake off excess.
2In a small saucepan, combine gochujang, 1 tablespoon soy sauce, honey, rice vinegar, sesame oil, and minced garlic. Whisk until smooth. Heat the glaze over medium-low heat, stirring occasionally, until it just begins to simmer and thickens slightly (about 3-5 minutes). Remove from heat.

Fry Chicken

1Heat vegetable oil in a deep pot or Dutch oven to 325°F (160°C). Fry the chicken in batches for 3-4 minutes until lightly golden and cooked through. Remove with a slotted spoon and place on a wire rack set over a baking sheet to drain.
2Increase the oil temperature to 375°F (190°C). Return the chicken to the hot oil for a second fry, cooking for another 2-3 minutes until deeply golden brown and extra crispy. This double-fry method is key for that characteristic Korean fried chicken crunch. Drain again on the wire rack.

Assemble Skewers

1Once all chicken is fried, thread 3-4 pieces of crispy chicken onto each pre-soaked wooden skewer.
2Brush or spoon the warm gochujang glaze generously over each skewer, ensuring every piece of chicken is thoroughly coated.
3Arrange the glazed skewers on a serving platter and garnish immediately with toasted sesame seeds and chopped scallions.

Nutrition Information

Calories: 351 kcal
Protein: 25 g
Fat: 19 g
Carbs: 20 g

Nutrient	Per serving
Calories	351 kcal
Protein	25 g
Fat	19 g
Carbs	20 g

Tips

Soak wooden skewers in water for at least 30 minutes to prevent them from burning during assembly or if briefly heated.
Do not overcrowd the pot when frying; cook in batches to maintain oil temperature and ensure even crispiness.
Serve these Korean fried chicken skewers immediately after glazing for optimal crispiness and flavor.