Ingredients:
1-1/2 to 2lbs of boneless, skinless chicken thighs serves about 4
marinade
2/3 cup soy sauce
1 T sesame oil
1/3 cup sake
1/3 cup mirin
2 T hoisin sauce
1.5 T sherry vinegar
3 T brown sugar
pinch of chili flakes
3 garlic cloves
2 inches of ginger (grated)
1 bunch of scallions (dark green parts chopped and white light green parts set aside)
2 t cornstarch
salt
wooden skewers
Instructions:
Heat all the ingredients except salt and cornstarch in a saucepan over medium heat. Cook for about 10 minutes, then whisk in cornstarch and cook for another 2-3 minutes. Remove from heat and let cool. Meanwhile, cut your chicken thighs into about 5ths and sprinkle lightly with salt (you don't need but just a little bit because of all the soy sauce). This should leave you with about 8 skewers worth of meat. Soak your bamboo skewers for about 20-30 minutes or while the chicken is marinading. Once the marinade has cooled, pour it over chicken thigh pieces for 30 minutes or a couple of hours if you have the time. Skewer the meat leaving space between each piece so that the has space to get brown and charred rather than steamed. Heat your grill or grill pan to medium-high and grill for 5 minutes on each side or until golden and charred in spots. Remove and let rest a few minutes. Drizzle with sesame oil and sesame seeds. Serve with steamed rice and sauteed snow or snap peas with garlic, chilis, and sesame oil.
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