This Korean Street Food Will Blow Your Mind
This Korean Street Food Will Blow Your Mind is a medium Korean recipe that serves 4. 250 calories per serving. Recipe by Little Remy Food 🐭🍝 on YouTube.
Prep: 20 min | Cook: 10 min | Total: 40 min
Cost: $5.67 total, $1.42 per serving
Ingredients
- 1 lb Boneless Skinless Chicken Thighs (cut into 1‑inch bite‑size pieces)
- 2 Tbsp Soy Sauce (low‑sodium preferred)
- 2 Tbsp Gochujang (Korean red chili paste)
- 1 Tbsp Rice Vinegar
- 1 Tbsp Honey
- 2 cloves Garlic (minced)
- 1 tsp Fresh Ginger (grated)
- 1 tsp Sesame Oil
- 1 pinch Black Pepper
- 8 Wooden Skewers (soaked in water 30 min to prevent burning)
- 2 cups Vegetable Oil (for shallow frying)
- 1 tsp Sesame Seeds (optional, for garnish)
- 1 stalk Green Onion (thinly sliced for garnish)
Instructions
Soak Skewers
Place wooden skewers in a bowl of water and let them soak for at least 30 minutes to prevent burning during frying.
Time: PT5M
Cut Chicken
Trim any excess fat from the chicken thighs and cut the meat into 1‑inch bite‑size cubes.
Time: PT5M
Prepare Sauce & Marinade
In a mixing bowl combine soy sauce, gochujang, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and a pinch of black pepper. Stir until smooth.
Time: PT5M
Marinate Chicken
Add the chicken cubes to half of the sauce, toss to coat, and let sit for 10 minutes while you finish prepping the skewers.
Time: PT10M
Thread Chicken onto Skewers
Remove skewers from water, pat dry, and thread 3‑4 chicken pieces onto each skewer, leaving a little space between pieces for even cooking.
Time: PT5M
Heat Oil
Pour vegetable oil into the frying pan to a depth of about ½ inch. Heat over medium‑high until the oil reaches 350°F (175°C).
Time: PT5M
Temperature: 350°F
Fry Skewers
Carefully place the skewers in the hot oil. Fry for 4‑5 minutes, turning once, until the chicken is cooked through and the exterior is golden‑brown.
Time: PT10M
Temperature: 350°F
Coat with Remaining Sauce
Transfer the fried skewers to a clean bowl and toss with the remaining sauce until each piece is evenly coated.
Time: PT2M
Garnish and Serve
Arrange the skewers on a serving plate, sprinkle with sesame seeds and sliced green onion. Serve immediately while hot.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 20g
- Carbohydrates
- 8g
- Fat
- 15g
- Fiber
- 1g
Dietary info: Gluten‑Free if using wheat‑free gochujang, High‑Protein, Low‑Carb
Allergens: Soy, Sesame, Potential Wheat (if gochujang contains wheat)
Ingredient Substitutions
- Instead of Boneless Skinless Chicken Thighs: Chicken Breast
- Instead of Soy Sauce: Tamari
- Instead of Gochujang: Sriracha mixed with miso
- Instead of Rice Vinegar: Apple Cider Vinegar
- Instead of Honey: Maple Syrup
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Fresh Ginger: Ground ginger (½ tsp)
- Instead of Sesame Oil: Peanut Oil (for flavor)
- Instead of Black Pepper: White Pepper
- Instead of Wooden Skewers: Metal Skewers
- Instead of Vegetable Oil: Canola Oil
- Instead of Sesame Seeds: Toasted Pumpkin Seeds
- Instead of Green Onion: Chives
Equipment Needed
- Cutting Board
- Chef Knife
- Mixing Bowl
- Whisk or Spoon
- Wooden Skewers
- Frying Pan or Wok
- Tongs
- Paper Towels
Critical Steps — Do Not Skip
- Soak Skewers
- Marinate Chicken
- Thread Chicken onto Skewers
- Heat Oil to Correct Temperature
- Fry Skewers without Overcrowding
Chef Tips from the Video
- Pat the chicken dry before marinating for a better sauce adhesion.
- Use a mix of chicken thigh and breast for juiciness and tenderness.
- For extra crunch, dust the chicken lightly with cornstarch before frying.
Troubleshooting
Chicken pieces are dry after frying.
Do not over‑cook; fry just until internal temperature reaches 165°F. Marinating longer (30 min) helps retain moisture.
Sauce is too thick after coating.
Add a splash of water or extra rice vinegar to loosen it before tossing.
Skewers burn before chicken is cooked.
Make sure the skewers are fully soaked and lower the oil temperature to 325°F; finish cooking a bit longer.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Re‑heat in a skillet over medium heat.
Freezer: Not recommended; texture of fried chicken degrades after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Prepare the sauce up to 2 days ahead and store in a sealed jar.
- Marinate the chicken for up to 4 hours for deeper flavor.
- Skewers can be assembled ahead of time and kept refrigerated, covered with plastic wrap.
Frequently Asked Questions
What is the cultural significance and history of Korean chicken skewers (dakkochi) in Korean street food culture?
Dakkochi originated as a popular street‑food snack sold at night markets across South Korea. The bite‑size, grilled or fried chicken on skewers offers a quick, flavorful bite for shoppers and reflects Korea’s love for bold, spicy sauces.
What regional variations of Korean chicken skewers exist within Korea?
In Busan, dakkochi is often grilled over charcoal and brushed with a soy‑garlic glaze, while in Seoul you’ll find a sweeter gochujang‑based sauce. Some regions add kimchi juice or fermented soybean paste for extra depth.
How is authentic Korean chicken skewers traditionally served in Korea?
They are typically served hot off the grill or fryer, sprinkled with toasted sesame seeds and chopped green onion, and eaten with a side of pickled radish or a simple lettuce wrap.
During which Korean celebrations or festivals are chicken skewers commonly enjoyed?
Dakkochi is a staple at night‑market festivals, street fairs, and during the summer “Bungeoppang” festivals, where vendors line up to serve quick snacks to crowds.
What makes this Spicy Tangy Korean Chicken Skewers recipe special compared to other Korean street‑food dishes?
The combination of gochujang’s heat with rice vinegar’s tanginess creates a balanced flavor profile that mimics the authentic street‑food sauce while being easy to reproduce at home.
What are the authentic traditional ingredients for Korean chicken skewers and acceptable substitutes?
Traditional ingredients include boneless chicken, gochujang, soy sauce, garlic, ginger, sesame oil, and sesame seeds. Substitutes can be chicken breast for thigh, tamari for soy, or sriracha mixed with miso for gochujang if unavailable.
What other Korean dishes pair well with Spicy Tangy Korean Chicken Skewers?
They pair nicely with Korean cucumber kimchi (oi kimchi), steamed short‑grain rice, or a simple Korean seaweed salad to balance the heat.
What are the most common mistakes to avoid when making Spicy Tangy Korean Chicken Skewers at home?
Common errors include over‑cooking the chicken, using too little oil which leads to uneven browning, and not soaking the wooden skewers, causing them to burn.
Why does this recipe fry the chicken skewers instead of grilling them like many street‑food versions?
Frying gives a crisp exterior that holds the sauce better and is more practical for home kitchens lacking a charcoal grill. It also replicates the texture of many Korean street‑food stalls that use deep‑frying.
Can I make Spicy Tangy Korean Chicken Skewers ahead of time and how should I store them?
Yes, you can prepare the sauce and marinate the chicken up to 4 hours ahead. After frying, store the skewers in an airtight container in the refrigerator for up to 3 days and re‑heat in a skillet.
What does the YouTube channel Little Remy Food 🐭🍝 specialize in?
Little Remy Food 🐭🍝 focuses on approachable Asian street‑food recipes, quick home‑cooking tutorials, and playful presentations that make international dishes accessible to everyday cooks.
How does the YouTube channel Little Remy Food 🐭🍝's approach to Korean cooking differ from other Korean cooking channels?
Little Remy Food emphasizes fast, pantry‑friendly versions of Korean street foods, often using common Western kitchen tools, whereas many Korean channels stick to traditional equipment and longer‑marination techniques.
Last updated: September 5, 2026
