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Glynn Purnell’s Grilled Szechuan Style Chicken Skewers

Category: Starters

Serves: 2 people

Preparing time: 00:00

Cooking time: 00:00


1 tbsp mirin

1 tbsp caster sugar

75ml Wing Yip Light Soy Sauce

150ml Wing Yip Spicy Szechuan Sauce

1 tbsp Mai Siam Thai Fish Sauce

1 tbsp grated fresh ginger

2 cloves garlic, crushed

8 chicken thighs skinned and cut into 2.5cm dice

8 large spring onions

1 large red chilli, diced

2 tsp Wing Yip Pure Sesame Oil

2 tbsp toasted sesame seeds

Cooking Method

Step 1

1. Mix together the mirin, sugar, soy sauce, bean sauce, fish sauce, ginger and garlic in a pan.

Step 2

2. Gently warm through until sugar dissolves and leave to cool.

Step 3

3. Add the chicken to the marinade and leave for 2 hours.

Step 4

4. Drain off the chicken.

Step 5

5. Cut spring onions into similar size pieces to the chicken.

Step 6

6. Skewer a piece of chicken, then skewer a piece of spring onion, repeat and continue to alternate. You should make around 6 skewers.

Step 7

7. Cook on an open BBQ or on a hot griddle pan until the chicken is cooked through

Step 8

8. Brush with sesame oil and sprinkle over the toasted sesame seeds. Serve.

Step 9

To serve Steamed Mai Siam jasmine rice or egg noodles. Lemon wedges

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