Dakkochi (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. Perfect for a quick 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. My 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 I was sold — for only a couple bucks, too.

He had two options: spicy gochujang or mild soy-garlic. And although I’m usually Team Gochujang (just ask my chicken bulgogi), on skewers? The sweet-savory soy glaze totally won me over.

You know me — if something tastes amazing, I’m recreating it at home. A few delicious test batches later, here we are: juicy chicken thighs + glossy soy-garlic glaze. And I add my 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 perfectly caramelized right on a stovetop skillet. Skewering is the “hardest” part, everything else is weeknight easy. 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. I prefer skinless thighs for a cleaner bite — removing the skin is easy: 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 perfectly and adds a savory sweetness between the chicken pieces. I 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:
A simple 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. I 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 to make Dakkochi (Chicken Skewers)

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 the best results.

Prep the chicken and glaze. Season the chicken first so the flavor penetrates before it hits the heat — a quick 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 Perfect 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 perfectly — 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.

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