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Japanese: Japanese Skewers with Dipping Sauce

Source of Recipe


Houston Chronicle






List of Ingredients



• 1-1/2 lbs. boneless, skinless chicken breasts
  
• 1/4 cup bottled teriyaki sauce
  
• 1 Tbsp mirin *
  
• 2 cloves garlic, crushed
  
• 2 tsp grated fresh ginger
  
• 1 tsp sugar
  
• Vegetable oil for shallow-frying
  
• 1/2 cup cornstarch
  
• .
  
• -- Dipping Sauce --
  
• 1-1/2 Tbsp soy sauce
  
• 1 Tbsp mirin *
  
• 1 tsp granulated sugar
  
• 1/2 tsp sesame oil
  
• 1 tsp sesame seeds
  






Instructions



1. If using bamboo skewers, soak them in water at least one hour before using to prevent burning. Slice chicken into strips; thread onto skewers.
   
   
2. Place skewers in a shallow, non-metallic dish. In a small bowl, combine teriyaki sauce, mirin, garlic, ginger and sugar; pour over skewers. Cover and refrigerate several hours or overnight.
   
   
3. To make the Dipping Sauce: In a small bowl, combine the soy sauce, mirin, sugar, sesame oil and sesame seeds. Mix well. (Set aside until serving time.)
   
   
4. Drain skewers from marinade; discard marinade. Heat about 1-1/2 inches of oil in skillet.
   
   
5. Toss skewers in cornstarch and shallow-fry in oil until well-browned and tender. Drain on paper towels.
   
   Serve skewers with the Dipping Sauce.
   
   Makes 4 servings.
   
   






Final Comments


* Mirin is a sweet rice wine used in Japanese cooking, and is available from Asian grocers. Substitute dry sherry if mirin is unavailable.