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Side Dishes

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.

Makes 6 Skewers

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
10 to 30 minutes
Bob's  Kitchen Recipe Card

Ingredients to make 6 Skewers

  • 50ml
    Soy sauce
  • 50ml
    Mirin
  • 2 tbsp
    Rice vinegar
  • 1 tbsp
    Light brown sugar
  • 1
    Garlic clove, grated
  • 2cm Piece
    Fresh root ginger, peeled and grated
  • 1 tsp
    Cornflour
  • 3
    Skinless, boneless chicken thighs
  • 1 tbsp
    Sesame seeds, to garnish
  • -
    Vegetable oil, for cooking

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    10 to 30 minutes

Method

  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. Toast the sesame seeds in a small frying pan.
  4. 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. Brush with the sauce and cook for 3–4 minutes on each side, 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.

Notes

Mirin is a sweetened sake or rice wine with a light syrupy texture, used in Japanese cooking. It gives a mild sweetness to sauces and dishes and is particularly good with grilled foods because the alcohol burns off during cooking, leaving just the sweet taste. If you can't find mirin, use sherry as an alternative.