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Japanese Skewers with Dipping Sauce




Source of Recipe


catgurrl at rc


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



Recipe



If using bamboo skewers, soak them in water at least one hour before using to prevent burning. Slice chicken into strips; thread onto skewers.


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.


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.)


Drain skewers from marinade; discard marinade. Heat about 1-1/2 inches of oil in skillet.


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.