Japanese Chicken Skewers
- 4 skinless Chicken breasts (cut lengthwise into 1 inch wide strips)
- ⅜ cup sesame oil
- 1 cup Peanuts (crushed)
- ⅜ cup water
- 2 tablespoons Sake
- 2 tablespoons honey
- 3 tablespoons Mirin
- 3 tablespoons soy sauce
- wooden Skewer (soaked in water for 30 minutes)
- parsley (to garnish)
- Chives (chopped to garnish)
- Chili sauce (to garnish)
Pre-heat the grill to hot.
Combine together the sake, honey, mirin, water and soy sauce in a small saucepan. Heat gently until the sugar has dissolved.
Increase the heat and reduce until it resembles a thin syrup, then remove from the heat and allow to cool to one side.
Thread the chicken onto the skewers and grill for 6-8 minutes, turning occasionally to ensure even cooking. Remove and arrange in the warmed sake mixture.
Arrange the peanuts on a plate and roll the dipped skewers in the peanuts so that they stick and coat the outside.
Arrange on serving plates and garnish with the chives, parsley and chilli sauce.