Chicken skewers with Teriyaki sauce

 

Ingredients

1 kg boneless, skinless chicken thigh or breast, diced
For the sauce:
1/2 tsp soy sauce
2 tbsp rice vinegar or white vinegar
1/4 tsp brown sugar
1 tbsp honey 1 tbsp
sesame oil 1 tbsp
garlic, minced
1 tbsp ginger, minced 1/2 tsp
red chili flakes (optional)
2 tbsp cornflour
1/4 tsp water
For garnish: sesame seeds, spring onions (green part), chopped

How to:

To make the Teriyaki sauce, combine all the sauce ingredients except the cornstarch in a saucepan.
Cook over medium heat and bring to a simmer, stirring constantly.
Once it starts to boil, reduce heat and simmer for 5 minutes. Mix the cornstarch with a little water and slowly add the mixture to the sauce, stirring constantly, to thicken. Remove from heat and let cool.
Marinate the chicken with a quarter of the sauce (reserve the rest to baste later). Cover and refrigerate for at least 1 hour or longer.
When you are ready to cook the chicken, thread the chicken onto skewers (if using wooden skewers, soak them for at least 1 hour before grilling to prevent them from burning or catching fire).
Preheat the grill to medium heat. Once the grill is hot, place the skewers on the lightly oiled grill.
Turn the skewers every 3-4 minutes, until the chicken is cooked through, about 10-12 minutes. When you turn the chicken, continue to baste it with the remaining teriyaki sauce.