|
Ingredients
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12
skewers
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1
1/2 lb boneless, skinless, single chicken
breasts
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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
|
|
|
Method
|
If
using bamboo skewers, soak them in water for at least 1 hour
before using, to prevent burning.
|
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.
|
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.
|
*Mirin
is a sweet rice wine used in Japanese cooking and available
from Asian grocers. You can substitute dry sherry if mirin is
unavailable*.
**The uncooked marinated skewers can be frozen**.
|
Dutchman
