Teriyaki chicken skewers with cabbage salad

Inspired by the popular Japanese skewers yakitori, this version coats these grilled chicken skewers in a homemade teriyaki glaze instead of the tare-based sauce more typically used in yakitori skewers. To really nail these skewers, make sure you slice your chicken thighs thinly for even cooking and juicy results!

• serves

  4-6

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 800 g chicken thigh fillets, thinly sliced
• Salt and black pepper
• Sansho pepper, shichimi togarashi, to serve

For the cabbage salad

• 2 cups very thinly sliced cabbage, sliced on a mandolin
• 3 spring onions, sliced very thinly on a diagonal
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tsp Sichuan pepper oil

For the glaze

• 200 ml mirin
• 200 ml sake
• 60 g sugar
• 1 cup (250 ml) soy sauce

Instructions

1. To make the glaze, bring the mirin, sake and sugar to a simmer in a small saucepan, then add the soy sauce, stirring to dissolve the sugar. Remove from the heat and set aside.
2. To make the salad, in a large bowl toss the cabbage and spring onion together. In a small bowl, combine the soy sauce, vinegar and sugar together, stirring to dissolve the sugar. Add the oils, then pour over the cabbage mixture and gently toss to combine.
3. Skewer the chicken fillet pieces onto metal skewers, seasoning evenly on all sides with salt and pepper. Preheat a barbecue or chargrill pan and grill the chicken skewers until cooked through. While the chicken grills, bring ½ a cup of the prepared glaze to a simmer in a small saucepan and simmer until it forms a thick glaze. (Remaining glaze can be stored in the fridge to use for other dishes). Roll the grilled chicken skewers through the glaze. Serve the teriyaki chicken skewers with the salad, sansho pepper and shichimi togarashi.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.