Just love the sticky sweet texture of a chicken teriyaki? It’s easy to make your own teriyaki sauce at home. Marion likes to make her chicken and leek skewers separately to ensure that both cook through evenly. Then baste with teriyaki sauce and cook until caramelised and golden.
Teriyaki Chicken Skewers
600g (1.3 lb) chicken thigh fillets, cut into bite-sized pieces
1 large leek, trimmed, halved lengthways and cut into 4cm (1.6 inch) lengths
bamboo skewers
sliced spring onion to serve
vegetable oil
Teriyaki sauce:
¼ cup sake
¼ cup mirin
¼ cup Japanese soy sauce
¼ cup brown sugar
- For the teriyaki sauce, heat sake, mirin, soy sauce and brown sugar in a small saucepan over medium heat. Bring to the boil, then simmer on low for 3-4 minutes or until the sugar dissolves. Set aside until ready to cook.
- Thread chicken onto skewers. Then take 2-3 sheets of leek and roll into a cylinder. Thread the rolled leeks onto skewers.
- Heat a large non-stick frying pan over medium heat. Brush the pan with a little oil. Cook chicken skewers for 2-3 minutes each side or until almost cooked. Brush chicken with a generous amount of teriyaki sauce. Turn and brush the other side. Keep turning and basting chicken until sauce thickens and chicken is cooked through. Do the same with the leek skewers. Transfer skewers to a serving plate. Top with spring onion to serve.
