Ingredients:
- 680g boneless, skinless chicken thighs, cut into 1-inch chunks
- 2 bunches scallions, thick parts cut into 1-inch lengths
- 120ml low sodium soy sauce
- 120ml mirin
- 60ml sake
- 30g coconut sugar or brown sugar
- 1 tsp freshly grated ginger
- 1 garlic clove, smashed
- 2 scallion greens, bruised
- 1 tsp neutral oil (grapeseed or avocado oil)
- 1 tsp Shichimi Togarashi (optional)
Instructions:
- Soak bamboo skewers in water for at least 30 minutes to prevent burning during the high-heat cooking process.
- In a small saucepan, combine the soy sauce, mirin, sake, sugar, grated ginger, smashed garlic, and bruised scallion greens.
- Bring the sauce mixture to a boil, then reduce heat and simmer for 10 minutes until the liquid reduces by nearly half and reaches a glossy, thick consistency. Note: The sauce will thicken further as it cools, so don't over reduce it into a syrup.
- Thread the chicken chunks and 1-inch scallion pieces onto the soaked skewers, alternating between meat and vegetables.
- Heat 1 tsp of neutral oil in your grill pan over medium high heat. Wait until the oil is shimmering and slightly smoking before adding the skewers.
- Place the skewers in the pan, making sure not to overcrowd them. Cook for 3 minutes on the first side until you see dark, defined grill marks.
- Flip the skewers. Use your pastry brush to generously coat the cooked side with the reduced sauce. The heat will cause the sauce to bubble and stick immediately.
- Flip again after 2 minutes and glaze the other side. Continue this dip and flip motion for another 3 minutes until the chicken is opaque throughout and the sauce is mahogany.
- The chicken should reach an internal temperature of 74°C. The scallions should be softened with slightly charred edges.
- Remove the skewers from the heat and let them rest for 3 minutes. This allows the juices to redistribute so the meat stays velvety.
- Sprinkle with Shichimi Togarashi if you want a little kick. Serve immediately while the glaze is still tacky and hot.