Dak kkochi (Korean chicken skewers)

Method

1. To prepare the chicken, first remove the skin. Scrape off any excess fat from the underside of the skin and stretch it out flat in a baking tray lined with baking paper. Sprinkle with a pinch of salt and refrigerate until needed.
2. Cut the skinless thighs into bite-size cubes or strips suitable for your skewers, bearing in mind they’ll shrink a little when cooked, then transfer them to 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 (discard the pulp). Add the milk, sake, oil, salt and pepper, then mix it all together to combine. Cover and chill for 4 hours (or overnight).
3. Meanwhile, whisk the glaze ingredients (except the chilli) with 100ml water in a small pan. Once combined, add the chilli and simmer gently for 10 minutes until the sauce has thickened to the consistency of clear honey. Heat the oven to 180°C fan/gas 6.
4. Lightly grind the sesame seeds in a pestle and mortar, stir in the salt and transfer to a small bowl. Put the tray of chicken skins in the oven to cook for 30 minutes until crispy and puffed up in places. Transfer to a plate lined with kitchen paper to absorb any excess fat. When cool enough to handle, chop into crumbs and stir into the ground sesame and salt mixture. Set aside.
5. Once marinated, thread the chicken onto the skewers, alternating 2-3 pieces of meat and a piece of spring onion. I like to thread them fairly tightly but flattened gently by hand, to ensure an even cooking surface. Repeat to make 12 skewers.
6. Heat a griddle pan over a medium heat until hot. Put the skewers on the griddle and cook for 3 minutes on one side, then turn to cook for 4-5 minutes more until nicely caramelised all over. Brush with the glaze and let the sugar bubble and caramelise briefly before removing from the heat. Serve with either the chicken skin crumbs sprinkled over the skewers or as a dipping salt on the side.