Air Fryer Korean Chicken Skewers (Dakkochi)

Steps

1. 1

   Soak the bamboo skewers in water for 20 minutes so the exposed ends do not scorch. Thread the chicken and scallion segments alternately, three to four chicken pieces per skewer, pressing them snug but not compressed, and finish each skewer with chicken rather than scallion.

2. 2

   Brush the skewers with neutral oil and season all sides with salt and pepper.

3. 3

   Whisk the gochujang, ganjang, mullyeot, mirin, brown sugar, garlic, sesame oil, gochugaru, and water in a small saucepan and simmer on the stovetop over medium-low heat for 2 to 3 minutes, until it thickens enough to coat the back of a spoon. The air fryer cannot reduce a sauce — this step has to happen on the burner.

4. 4

   Lay the skewers in a single layer in the basket without overlapping, working in two batches if needed. Air fry at 400°F for 7 minutes.

5. 5

   Flip every skewer and air fry for 5 more minutes, until the chicken is opaque and the scallion edges are browned.

6. 6

   Brush both sides generously with the glaze and air fry for 3 final minutes, until the glaze is tacky and darkened with a few charred spots. Check the thickest piece of chicken with an instant-read thermometer — it must reach 165°F internal before serving.

7. 7

   Brush on a second coat of the remaining warm glaze, scatter sesame seeds and scallion greens over the top, and rest 2 minutes so the glaze sets.