Honey Sesame Chicken Skewers
By Chef John Ash
The marinade in this dish is also delicious with pork and meaty whitefish such as Halibut or Black Cod. Serve with the Russian River Ranches Chardonnay. Makes 12 skewers.
Total Time 2 hours
Prep Time 1 hour
Difficulty Level Easy
1 lb boneless skinless chicken thighs
12 bamboo skewers
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp toasted sesame oil
2 tsp Chinese rice wine or dry sherry
1/2 tsp five spice powder
big pinch red chile flakes
2 tbsp honey
Vegetable oil for brushing
Toasted sesame seeds
2 scallions, sliced thinly diagonally, both white and green parts
Rinse the chicken and cut into strips about 3/4 inch wide. Pat dry with paper towels. Soak the bamboo skewers for 30 minutes before using.
Whisk marinade ingredients together and marinate the chicken for at least 1 hour and up to 6. Turn occasionally to make sure chicken is well coated. Thread chicken onto the bamboo skewers. Set aside.
On a medium hot grill, grill the skewers on both sides until cooked thru and slightly charred. Brush with a little oil while the skewers are cooking. Serve immediately topped with sesame seeds and sliced scallion.