Szechuan Pepper Chicken Skewers
The chicken is delicious and is perfectly balanced with flavours of sweet, salty and spicy...very moreish!
Ingredients
- 500g skinless boneless chicken thighs cut into 3 to 4cm pieces
For the marinade:
- 2 tbsp dark soy sauce
- 1 tbsp mirin
- 1 tsp szechuan peppercorns crushed
- 2 tbsp caster sugar
- 2 cloves garlic crushed
- 1 tbsp sriracha
To garnish:
- 1 tbsp toasted sesame seeds
Instructions
- For step 3, if using wooden skewers – soak in cold water for at least 30 minutes.
- Mix the marinade ingredients in a small bowl. Put the chicken pieces into a large bowl or sandwich bag and add the marinade. Mix well, ensuring the chicken pieces are well coated. Cover the bowl or seal the bag and marinate in the fridge for at least 2 hours. Heat the oven to 200C/180C fan/gas 6.
- Cover a baking tray with tin foil, then thread 3 or 4 pieces of the marinated chicken onto each skewer. Place the skewers onto the tray and cook for 30 minutes, turning once halfway through.
- Meanwhile, bring the leftover sauce to a simmer in a small saucepan and gently reduce for 3 to 5 minutes, until sticky. Glaze the skewers with the reduced sauce and cook for a further 5 minutes in the oven, until charred and sticky. Garnish with the toasted sesame seeds, then enjoy!!
Notes
- This szechuan pepper chicken skewers recipe is easily adapted if you’re cooking for less or more people – I made half the recipe the first time to make 5 skewers as a starter.