Korean dak-kkochi: barbecued chicken skewers with chicken skin crumbs recipe
Indulge in a taste of Korea with these delicious dak-kkochi: Korean chicken skewers glazed to perfection and served with crispy chicken skin crumbs. This recipe from Su Scott's debut cookbook, Rice...
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Ingredients
- 8 boneless chicken thighs, skin on
- 30 g ginger
- 4 tbsp full-fat milk
- 2 tbsp sake
- 2 tbsp vegetable oil
- 1 tsp sea salt flakes
- 0.2 freshly cracked black pepper
- 12 spring onions, sliced into 3cm long batons
- 1 pinch fine sea salt, to season
- 2 tbsp pinch fine sea salt, to season
- 2 tbsp soy sauce
- 1 tbsp tomato ketchup
- 1 tbsp gochujang (Korean red chilli paste)
- 100 ml water
- 1 whole dried red chilli
- 1 tsp white sesame seeds, toasted
- 0.2 tsp sea salt flakes
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