Dakkochi – Korean Chicken Skewers | Asian Street Food

Soak the skewers in cold water for about 20-30 minutes to prevent them from burning during cooking.

Cut the chicken thigh fillets into bite-sized pieces, about 2-3 cm. Wash the spring onions and cut the white and thicker green parts into 2-3 cm pieces matching the meat (finely chop the tender green tips and set aside for serving).

Thread the chicken pieces and spring onion pieces alternately onto the pre-soaked skewers.