These mini skewers are positively addictive with their sticky, tangy homemade teriyaki glaze. You could also cook these over a barbecue, just be careful to watch the temperature so the glaze chars but doesn’t burn.
Serve with sticky sushi rice and pickled ginger on the side.
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Yields:
12 serving(s)
Prep Time:
30 mins
Cook Time:
55 mins
Total Time:
1 hr 25 mins
Cal/Serv:
110
Ingredients
550g
chicken thigh fillets (skinless and boneless)
6
slim spring onions, trimmed and cut into 4cm pieces
2tsp.
sesame seeds
oil, to brush
For the teriyaki sauce
100ml
soy sauce
100ml
mirin
3
cm piece fresh root ginger, peeled and finely grated
2Tbsp.
light brown soft sugar
1Tbsp.
cornflour
2Tbsp.
sake or rice wine vinegar
You will also need
12 short wooden skewers, about 15cm
Directions
Step 1For the teriyaki sauce, in a small pan heat the soy sauce, mirin, ginger and sugar over medium-high heat, stirring until the sugar dissolves. Bring to the boil and bubble for 10min, stirring occasionally, until reduced. In a small bowl or cup, mix the cornflour and sake/rice wine vinegar until smooth. Whisk into the pan and bubble for 30sec more, until thickened and glossy. Set aside to cool completely.
Step 2Cut the chicken into 3cm chunks and mix in a bowl with 1/2 the teriyaki sauce. Thread on to the skewers, alternating with pieces of spring onion.
Step 3Heat a large nonstick frying pan over low-medium heat (see GH TIP). Lightly brush pan with oil, then add 1/2 the skewers and fry for 18-20min, turning regularly and brushing with some of the reserved sauce (in the small pan), or until the chicken is cooked through. Transfer to a serving dish. Cook remaining skewers.
Step 4Sprinkle over the sesame seeds and serve.
GET AHEAD:
Prepare to end of step 2 up to a day ahead. Cover and chill. Complete recipe to serve.
GH TIP:
If you have 2 large non-stick frying pans, then cook the skewers simultaneously. To clean the pans, 1/2-fill with cold water and bring to the boil, stirring with a wooden spoon to loosen the charred sauce, then wash as normal.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
