Ingredients
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
