1 tbs mirin
1 tbs rice vinegar
75g light brown sugar
1 knob ginger, finely chopped
1 clove garlic, finely chopped
1 tbs cornflour
4 boneless skinless chicken thighs
4 skewers soaked in water
oil to rub on a hot griddle pan
In a pan whisk together soy sauce, water, mirin, rice vinegar, sugar, ginger, garlic, and cornflour.
Bring mixture to a boil, constantly whisk until sauce is slightly thickened, will take about 1 minute.
Transfer 1 cup of the sauce to a bowl to use for basting the chicken.
Cut the chicken into strips and skewer them.
Preheat a griddle pan until smoking.
Fry the chicken until golden and baste with the sauce then rotate the skewer and repeat. Cook through.
Sprinkle the chicken with sesame seeds and serve immediately with additional sauce.
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