Make this melt-in-your-mouth appetizer with a sticky glaze over the tender chicken that’ll be a great addition to your menu
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | Japanese |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 485 |
| Fat | 9g |
| Saturates | 2g |
| Protein | 57g |
| Carbs | 47g |
| Sugars | 31g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely grate the onions and slice the nori sheets.
To make the nori jam, combine the onion, sliced nori, 1 tbsp of shoyu (or soya sauce), sesame oil, 75g of caster sugar, 80ml of rice vinegar and water in a small pot and place over a high heat. Stir to combine. Cook for 10 minutes, stirring constantly until reduced and slightly thickened. Place in the fridge to cool.
Prepare the yakitori sauce, combine the remaining rice vinegar, shoyu and caster sugar in a small pot and bring to a boil, reduce to a simmer until the sauce has thickened to the consistency of runny honey, approx. 10 minutes.
Prepare a BBQ to a medium heat.
Cut the spring onions into 2cm long pieces and slice the chicken breast into strips.
To make the skewers, thread a piece of chicken on a skewer, followed by a piece of spring onion. Repeat this process until you have used up all the chicken and spring onion.
Brush the yakitori sauce over the skewers. Place on the grill for 5-10 minutes per side, repeating the glazing process two more times.
Finely slice the red chilli. Toast the sesame seeds.
Sprinkle the sesame seeds over the skewers and scatter the red chilli.
Serve the skewers alongside the nori jam and sticky rice.
