CHICKEN YAKITORI
INGREDIENTS
500g chicken breast
- 1 tsp crushed ginger
- 1 tsp crushed garlic
- 2 tbsp rice wine vinegar
- 1/3 cup soy sauce
- 2 tsp cornflour
- 1/3 cup brown sugar
- 1/4 cup water
- 1 tbsp wasabi (adjust to suit personal taste)
- 2 tbsp mayonnaise
- Squeeze lime juice
METHOD
Soak wooden skewers in water.
Heat grill to a medium-high heat - 180°C.
Dice the chicken into 1.5cm x 1.5cm pieces. Thread onto skewers and set aside.
Mix the garlic, ginger, rice wine, soy sauce, flour and sugar into a bowl until combined.
Place chicken on grill and brown all sides for around 2 minutes each, ensuring you develop a nice char.
Move skewers to indirect grill area and using a brush, generously baste the chicken with sauce.
Close the grill lid and repeat every 5 minutes until chicken is cooked through, rotating the chicken skewers as necessary. Once cooked set aside to rest for 5 minutes.
While the chicken rests, combine the wasabi, mayonnaise and lime juice in a bowl. Mix thoroughly.
Serve with charred or steamed broccoli over rice.
