Chicken teriyaki skewers
With their tasty glaze, these chicken teriyaki skewers make a fab first course or party nibble. You can get ahead by preparing the sauce, threading the chicken onto the skewers and toasting the sesame seeds a couple of hours in advance. Equipment: you will need 6 metal skewers.
Ingredients
- Soy Sauce60 ml
- Mirin30 ml
- Rice vinegar30 ml
- Vegetable oil10 ml
Instructions
4 steps- 1
Heat the soy sauce, mirin, rice vinegar, brown sugar, garlic, ginger and cornflour in a small saucepan and bring to the boil. Turn down the heat and simmer gently for 8-10 minutes, stirring occasionally, until thickened and glossy.
- 2
Cut each chicken thigh into three or four strips. Thread the chicken strips onto the skewers.
- 3
To cook the skewers, heat a large frying pan over a medium heat. Add a drizzle of oil and once hot, add the chicken skewers. Fry until the chicken is golden brown on all sides.
- 4
Brush with the sauce and cook for 3-4 minutes more, brushing regularly with the sauce and turning frequently until the chicken is cooked through and coated in all the sauce. Serve hot, sprinkled with the toasted sesame seeds.
Nutrition
1 serving ≈ 100 g
Nutrition values are estimates. - means data is unavailable.
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