Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 3 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg chicken breast fillet (s), cut into approx. 2 x 2 cm cubes
- 1 bunch spring onions or shallots
For the marinade:
- 8 tablespoon sugar
- 8 tablespoon rice wine
- 8 tablespoon sake
- 8 tablespoon soy sauce
- 3 tablespoon peanut oil
- 2 tablespoon ginger, fresh, very finely chopped
- 4 cloves garlic, finely chopped
For decoration:
- 1 handful sesame seeds
Print Recipe
Pin Recipe Instructions
- Prepare your chosen marinade in a bowl. Add the chicken cubes and stir until thoroughly coated. Cover and refrigerate for at least 3 hours. Reserve the remaining marinade for basting.
- Soak wooden skewers in cold water for 30 minutes to prevent burning during cooking.
- Thread chicken cubes and spring onion pieces alternately onto the soaked skewers. Preheat your grill, smoker, or oven broiler to high heat. Cook for 8-10 minutes, turning every 1-2 minutes and brushing with reserved marinade each time. Ensure the internal temperature reaches 74°C (165°F). Serve immediately.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below