The perfect chicken skewers for any occasion.
Cooking time (Includes preparation time): 40 minutes
If using wooden skewers, soak them in warm water for 30 minutes before threading on the chicken. Or use metal skewers. You will need 4-8 skewers depending on their size.
Feeds: 4 People
100ml of Soy Sauce
100ml of Mirin
50ml of Water
2 Tablespoons of Caster Sugar
2 Teaspoons of Cornflour
5 Spring Onions
500g of Boneless Skinless Chicken Thighs
1 Tablespoon of Toasted Sesame Seeds
Mix the soy, mirin, water and caster sugar together in a saucepan. Cook for 5 minutes until it has reduced by a quarter.
Mix the cornflour with a little water and pour this milky paste into the sauce. Whisk well and cook for a further few minutes until you have a thick glossy sauce.
Preheat the grill to high and line a large flat baking tray with foil.
Cut 4 of the spring onion into four pieces. Thinly slice the remaining spring onion. Cut the chicken into large chunks, around an inch big. Thread the chicken onto the skewers, alternating with pieces of spring onion until the skewers are full. Brush the skewers all over with the yakitori sauce.
Place the skewers on a baking tray and place under the grill. Cook for 15 minutes, turning regularly and basting every 3-4 minutes with the sauce.
To serve, scatter over the remaining spring onions and sesame seeds. Eat whilst it’s hot and enjoy.