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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Soak 10 bamboo skewers in water for about half an hour to prevent burning during grilling.
Watch out
Bamboo skewers must be soaked in water first, otherwise they will burn and break during grilling.
In a pan, add 50ml soy sauce, 25ml mirin, 1 tbsp cooking sake, 3 tsp sugar, 1 tbsp honey, 1 tsp minced garlic, and 1 tsp minced ginger. Mix well, then add 50ml cornstarch water and mix thoroughly before pouring out for later use.
Watch out
The proportions of ingredients must be accurate when seasoning, otherwise the sauce will be too salty or too sweet.
Wash hands and cutting board thoroughly after handling raw chicken to avoid cross-contamination from bacteria.
On a cutting board, use a chef's knife to remove excess skin and fat from the chicken thigh, then cut the chicken into uniform bite-sized pieces.
Watch out
Cut the chicken into uniform pieces, otherwise some will overcook while others remain raw during cooking.
Put the cut chicken into a bowl, pour in the prepared sauce, mix well, and marinate for at least 1 hour until flavorful.
Watch out
Marinate for at least 1 hour, otherwise the chicken will not absorb the flavor fully.
On a cutting board, wash 3 leeks, trim the ends, and cut them into uniform small sections for later use.
Watch out
Cut the leeks to a size similar to the chicken pieces so they look neat and cook evenly when skewered.
The tips of bamboo skewers are sharp; handle them carefully when skewering to avoid finger pricks.
Alternating marinated chicken pieces and leek sections, thread them onto the soaked bamboo skewers to make chicken skewers.
Watch out
Use moderate force when skewering to avoid poking your fingers or splitting the leeks.
Hot oil may splatter when placing ingredients in; operate carefully and keep a distance to avoid burns.
Heat 1 tbsp cooking oil in a frying pan, arrange the skewers in the pan, and pan-fry over medium heat until both sides are golden brown, the chicken surface changes color, and the leeks are slightly charred.
local_fire_departmentMedium heat, about 5 to 6 minutesWatch out
The oil temperature should be moderate when putting the skewers in, and do not flip them too often to avoid breaking their shape.
Be careful of high-temperature burns when moving the hot pan or flipping skewers; use heat-resistant tools if necessary.
Use a silicone brush to apply the prepared sauce onto the semi-cooked chicken skewers repeatedly, flipping and brushing until the sauce reduces and thickens, the skewers have a glossy brown glaze, and a rich aroma fills the air before plating.
local_fire_departmentMedium-low heat, about 3 to 4 minutesWatch out
Lower the heat when brushing the sauce, otherwise the sugar in the sauce will easily burn and become bitter, ruining the taste.
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