DAK KKOCHI | CHICKEN SKEWERS
SERVES 6
8 boneless chicken thighs, skin left on
30g fresh ginger
4 tbsp full-fat milk
2 tbsp sake
2 tbsp vegetable oil
1 tsp sea salt flakes
¼ tsp freshly ground black pepper
12 spring onions, sliced into 3cm batons Fine sea salt, to season
FOR THE GLAZE
2 tbsp soft dark brown sugar
2 tbsp soy sauce
1 tbsp tomato ketchup
1 tbsp gochujang (Korean red chilli paste)
100ml water
1 whole dried red chilli
FOR THE CHICKEN SKIN CRUMBS
1 tsp toasted white sesame seeds
¼ tsp sea salt flakes
■ Remove the skin from the thighs and lay it stretched out flat on a lined baking tray. Add a pinch of salt and refrigerate until needed.
■ Cut the skinless thighs into bite-sized cubes, bearing in mind they’ll shrink a little when cooked, and place in a large mixing bowl. Finely grate the ginger and squeeze out the pulp over the meat, so only the juice is collected in the bowl underneath. Discard the pulp. Add the milk, sake, vegetable oil, sea salt and black pepper. Massage everything together to combine. Cover and refrigerate to marinate for at least 4 hours or overnight.
■ If using wooden skewers, soak them in cold water for 30 minutes.
■ Meanwhile, whisk together all the glaze ingredients, except the
