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Portions

Serves 6 ppl

Ingredients

• Chicken Breast – 1kg
• Brown Sugar – 65g
• Mirin – 65g
• Low Sodium Soy Sauce – 65g
• Rice Vinegar – 25g
• Roasted Sesame Seeds – 3 Tbsp
• Spring Onion – 1½ Tbsp
• Assorted Chilli Pepper – ½ Tbsp
• Zest of Orange – ½ Orange
• Bamboo Skewers – 12 pcs
• Sunflower Oil – 3 Tbsp
• Foil Sheet – 1 pc

Order Ingredients

Method

• Step 1: Slice the Chicken Breast into strips 2cm wide. Put the sliced chicken into a large ziplock bag and set aside.

• Step 2: Mix the Soy Sauce, vinegar, mirin and brown sugar in a small pan. Pour half of the sauce from the mixture and pour it into the large ziplock bag which the sliced chicken is in. Massage the sauce into the chicken and marinade for 2 hours (in the fridge).

• Step 3: Soak 24 skewers in water. Mix the Roasted Sesame Seeds, Spring Onion, Assorted Chilli Pepper and Zest of Orange in a bowl and set aside.

• Step 4: Bring the sauce that was left in the small pan into boil over medium high heat. Boil the sauce until it becomes slightly thickened.

• Step 5: Preheat the oven to 200°C

• Step 6: Line the baking sheet with tin foil, place a baking rack on top of it and brush the rack with the sunflower oil.

• Step 7: Thread the marinated chicken strips onto the skewers. Compress the chicken strips to form a compact shape. Brush the chicken skewers with the boiled sauce.

• Step 8: Bake the chicken skewers for 5 minutes each side. Brush the sauce onto the chicken skewers again when you turn on the other side. Repeat this procedure twice until both sides of the chicken skewers have been baked for 2 times.

• Step 9: Finally, sprinkle the chicken skewers with the sesame seed & chilli mixture and it is ready to serve.

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