Chicken yakitori skewers

Name: Chicken yakitori skewers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 600 g Chicken thighs, boneless, skinless, cut into 3cm pieces; 6 Spring onions, cut into 3cm lengths; 60 ml Soy sauce; 60 ml Mirin; 15 g Soft brown sugar; 0.1 Garlic, crushed; 5 g Fresh ginger, grated; 10 ml Vegetable oil; 5 g Sesame seeds, toasted, to finish

Juicy chicken thigh and spring onion skewers, grilled and brushed with a sticky soy and mirin glaze, as sold at Japanese izakaya bars. Kids love the sweet, salty glaze.

Ingredients

600 g Chicken thighs, boneless, skinless, cut into 3cm pieces
6 Spring onions, cut into 3cm lengths
60 ml Soy sauce
60 ml Mirin
15 g Soft brown sugar
0.1 Garlic, crushed
5 g Fresh ginger, grated
10 ml Vegetable oil
5 g Sesame seeds, toasted, to finish

Method

Simmer the soy sauce, mirin, sugar, garlic and ginger in a small pan for 5 minutes until syrupy. Pour a third into a separate bowl for serving.
Thread the chicken and spring onion pieces alternately onto skewers (soak wooden ones first) and brush with oil.
Grill under a high heat or on the barbecue for 10–12 minutes, turning often, brushing with glaze for the last few minutes until sticky and cooked through.
Brush with the reserved clean glaze and sprinkle with sesame seeds.