Summary

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

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Instructions

1. 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.
2. Soak wooden skewers in cold water for 30 minutes to prevent burning during cooking.
3. 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.