Simple Teriyaki Chicken Skewers
Simple Teriyaki Chicken Skewers
Teriyaki Chicken Skewers with Chewy Rice Cakes and Scallions
It’s been raining today, hasn’t it? On days like this, I like to make some snacks to go with warm sake. Today, we’re making chicken skewers! This recipe is simple and uses only three main ingredients for the skewers: chicken, rice cakes, and scallions. Let’s get started on this easy chicken skewer recipe!
For the Skewers- 200g Boneless Chicken Thighs or Tenderloins, cut into bite-sized pieces
- 1 Tbsp Mirin (for marinating chicken)
- Pinch of Coarse Black Pepper
- Pinch of Salt
- 1 Scallion (Green Onion), cut into 2-3 cm pieces
- 1 cup Chewy Rice Cakes (tteok), about 100g
- 1 Tbsp Cooking Oil
For the Teriyaki Glaze- 2 Tbsp Store-bought Teriyaki Sauce
- 2 Tbsp Mirin
- 1 Tbsp Soy Sauce
- 2 Tbsp Store-bought Teriyaki Sauce
- 2 Tbsp Mirin
- 1 Tbsp Soy Sauce
Cooking Instructions
Step 1
If your chicken is frozen, let it thaw at room temperature or use your microwave’s defrost setting. Be careful not to partially cook it during defrosting.
Step 2
Cut the scallions into pieces about 2-3 cm long, similar in size to your chicken pieces and rice cakes. You can use both the white and green parts.
Step 3
Cut the thawed chicken into bite-sized pieces, about 2-3 cm. Marinate the chicken with 1 Tbsp of mirin, a pinch of coarse black pepper, and a pinch of salt. This helps remove any gamey smell and adds flavor. Ensure the chicken pieces are roughly the same size as the rice cakes.
Step 4
Thread the marinated chicken, cut scallions, and chewy rice cakes onto skewers, alternating the ingredients. If you have long skewers, you can layer them in two rows. For shorter skewers, one row is perfectly fine. (Example: Chicken – Scallion – Rice Cake – Chicken – Scallion – Rice Cake)
Step 5
You should have about 8 cute chicken skewers. Try not to pack the ingredients too tightly on the skewer; leaving a little space will help them cook evenly.
Step 6
Heat a pan over medium-low heat and add a little cooking oil. Place the skewers in the pan. Cook over low heat, turning them occasionally, to ensure they cook through without burning. High heat can burn the outside before the inside is cooked.
Step 7
While the skewers are cooking, let’s make the teriyaki glaze. Combine the store-bought teriyaki sauce, mirin, and soy sauce. A ratio of 2:2:1 (Teriyaki:Mirin:Soy Sauce) works well for a rich flavor. Feel free to add a little sugar or corn syrup for extra sweetness if desired.
Step 8
Once the skewers are almost cooked, use a brush to generously coat them with the teriyaki glaze on all sides. Brushing the glaze on prevents it from burning too quickly and allows the flavors to develop. Apply a couple of coats for a beautiful sheen and delicious taste.
