Ingredients: 12 skewers 1 1/2 lb boneless, skinless, single chicken breassts 1/4 cup bottled Teriyaki sauce 1 tablespoon mirin 2 Cloves Garlic, crushed 2 teaspoons grated fresh Ginger Vegetable oil for shallow-frying 1 teaspoon Sugar 1/2 cup Cornstarch Dipping Sauce: 1 1/2 tablespoons Soy sauce 1 tablespoon mirin 1 teaspoon sugar 1/2 teaspoon sesame oil 1 teaspoon sesame seeds
Directions:1. If using bamboo skewers, soak them in water for at least 1 hour before using, to prevent burning. 2. Cut the chicken into strips and thread onto the skewers. Place the skewers in a shallow nonmetallic dish and pour over combined Teriyaki sauce, mirin, Garlic, Ginger and sugar. Cover and refrigerate for several hours or overnight. 3. Drain the skewers from the marinade, and discard marinade. Heat about 1 1/2 inches of oil in a frying pan. Toss the skewers in Cornstarch and shallow-fry in the oil until well browned and tender. Drain on paper towels. Serve the chicken skewers with the Dipping Sauce. DIPPING SAUCE: Combine all ingredients in a bowl and mix well. |