Teriyaki Chicken Skewers

Instructions

1. Step 1

   If using bamboo skewers, submerge them in water while preparing the recipe.

   Timer: 30 min (fixed)

   Cookware: rimmed tray, skewers

2. Step 2

   Combine the soy sauce, mirin, sake, brown sugar, ginger, and garlic in a saucepan. Stir over medium heat until the sugar dissolves, then remove from the heat.

   Timer: 3 min (fixed)

   Ingredients used: 35.0 gr Brown Sugar, 8.0 gr Garlic, 12.0 gr Ginger, 60.0 ml Mirin, 45.0 ml Sake, 90.0 ml Soy Sauce

   Cookware: saucepan, whisk

3. Step 3

   Transfer 120 ml of the teriyaki mixture to a mixing bowl and let it cool. Leave the remaining mixture in the saucepan for the glaze.

   Timer: 10 min (fixed)

   Cookware: mixing bowl, saucepan

4. Step 4

   Whisk the corn starch and cold water together until smooth.

   Ingredients used: 8.0 gr Cornstarch, 30.0 ml Water

   Cookware: small bowl, whisk

5. Step 5

   Bring the sauce remaining in the saucepan to a gentle simmer over medium heat. Whisk in the corn starch slurry and cook until the glaze lightly coats a spoon, then remove it from the heat.

   Timer: 2 min (fixed)

   Cookware: saucepan, small bowl, whisk

6. Step 6

   Add the chicken to the cooled marinade, coat thoroughly, cover, and refrigerate.

   Timer: 30 min (fixed)

   Ingredients used: 700.0 gr Chicken Thigh

   Cookware: mixing bowl

7. Step 7

   Cut the green onions into sections suitable for threading onto the skewers.

   Ingredients used: 4.0 piece Scallion

   Cookware: cutting board, knife

8. Step 8

   Preheat the grill to medium heat, then carefully coat the grates with the neutral oil.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Neutral Oil

   Cookware: grill

9. Step 9

   Remove the chicken from the marinade and discard the marinade. Thread the chicken and prepared green onion sections alternately onto the skewers.

   Cookware: mixing bowl, skewers

10. Step 10

    Grill the skewers over medium heat, turning every 2 to 3 minutes, until the chicken is nearly cooked through.

    Timer: 8 min (fixed)

    Cookware: grill, skewers, tongs

11. Step 11

    Brush the skewers with the cooked glaze and continue grilling, turning and glazing once more, until caramelized and the chicken reaches 74°C internally.

    Timer: 4 min (fixed)

    Cookware: grill, instant-read thermometer, pastry brush, skewers, tongs

12. Step 12

    Rest the skewers briefly, sprinkle with the sesame seeds, and serve with the remaining cooked glaze.

    Timer: 3 min (fixed)

    Ingredients used: 9.0 gr Sesame Seed

    Cookware: skewers