Ingredients
- ⅓ cup plus 2 tablespoons of soy sauce
- 3 tablespoons of Low GI sugar
- 3 tablespoons of rice wine vinegar
- 2 tablespoons of honey
- 2 teaspoons of minced garlic
- 1 teaspoon of grated ginger
- 1 teaspoon of sesame oil
- 4 tablespoons of cold water
- 2 tablespoons of corn flour
- 10 bamboo skewers or metal skewers
- 1kg boneless chicken (thigh or breast) cut into 2-3cm cubes
- 1 teaspoon of sea salt
- 1 teaspoon of fresh cracked black pepper
- 2 tablespoons of thinly sliced shallots (optional garnish)
- 2 teaspoons of toasted sesame seeds (optional garnish)
Method
- Add soy sauce, brown sugar, rice wine vinegar, honey, minced garlic, grated ginger, and sesame oil to a 2 to 3 litre heavy bottom saucepan over medium-high heat. Whisk ingredients to combine.
- Add the cold water and corn flour to a small bowl. Stir to combine and whisk into the soy sauce mixture. Whisk often to ensure the sauce is smooth. Continue cooking for 4-5 minutes or until the sauce has thickened. Remove from heat and allow the sauce to cool.
- Heat the grill then divide the chicken pieces between ten skewers. Slide the pieces of chicken onto the skewers.
- Sprinkle the skewers with salt and pepper.
- Leave 1/3 cup of the teriyaki sauce aside to brush on after the chicken is cooked.
- Use a pastry brush to spread the remaining sauce onto both sides of the chicken skewers.
- Cook the chicken teriyaki skewers for 5 to 7 minutes per side until the chicken reaches an internal temperature of 80° C.
- Once the meat is cooked, brush the rest of the teriyaki sauce over the skewers.
- Sprinkle with the sliced shallots and sesame seeds. Serve immediately.