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50 ml soy sauce
50 ml mirin
2 tablespoons rice vinegar
1 tablespoon light brown sugar
1 clove garlic, grated
2.5 cm fresh ginger root, grated
1 teaspoon cornstarch
3 skinless, boneless chicken thighs
1 tablespoon sesame seeds, for garnish
vegetable oil, for frying
Angela Hartnett's Teriyaki chicken skewers are very tasty and easy to make at home. First you make a thick, shiny sauce to coat the chicken with and then you fry the skewers. With yesterday's oven fries and a green salad or tomorrow's tomato salsa, you have a delicious weekend menu. Your mini-monsters will love it too!
How to make Teriyaki chicken skewers
Pour the soy sauce in a saucepan.
Add the water to it.
Add the mirin and rice vinegar.
Add the brown sugar.
Squeeze the garlic and add it.
Peel and grate the fresh ginger.
Stir in the ginger gratings.
Bring the mixture on medium high heat to the boil
Finally stir in the corn flour.
When it boils turn the heat low.
Let the sauce thicken in ± 8 minutes.
Roast the sesame seeds in advance, until golden.
Soak the wooden skewers in cold water for a while.
Cut the chicken into thin strips and lace on skewers.
Thickly brush the chicken skewers with teriyaki sauce.
Heat a large frying pan over medium heat, add a drizzle of olive oil and once the pan is hot, add the chicken skewers
Frey for 3–4 minutes on each side, turn frequently until the chicken is cooked.
When turning, brush the chicken with sauce until it is used up.
Serve the Teriyaki chicken skewers warm, sprinkled with the toasted sesame seeds.