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

  1. 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.
  2. 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.
  3. Heat the grill then divide the chicken pieces between ten skewers. Slide the pieces of chicken onto the skewers.
  4. Sprinkle the skewers with salt and pepper.
  5. Leave 1/3 cup of the teriyaki sauce aside to brush on after the chicken is cooked.
  6. Use a pastry brush to spread the remaining sauce onto both sides of the chicken skewers.
  7. Cook the chicken teriyaki skewers for 5 to 7 minutes per side until the chicken reaches an internal temperature of 80° C.
  8. Once the meat is cooked, brush the rest of the teriyaki sauce over the skewers. 
  9. Sprinkle with the sliced shallots and sesame seeds. Serve immediately.