Recipe Korean chicken skewers
Ingredients
- Boneless chicken thighs
- 1tsp chinese 5 spice
- 50ml vegetable oil
- Macphie Demi-Glace
- 3 cloves of garlic
- 100g fresh ginger
- Limes zest
- Lime juice
- 100g honey
- 100g dark soy sauce
- Spring onions thinly sliced
- Red chilli thinly sliced
- Crispy onion
Method
Cut the chicken thighs into 3, place into a suitable container, add some of the finely grated garlic, Chinese 5 spice and vegetable oil, mix thoroughly and cover with cling film then marinade in the fridge overnight.
To make the glaze, In a suitable saucepan add Macphie Demi-Glace, the rest of the finely grated garlic, fresh finely grated ginger, lime zest and juice, honey and dark soy sauce. Over a low heat bring to a simmer and allow to cook for 5 mins, allow to cool.
Using soaked bamboo skewers, skewer 5/6 pieces of chicken thigh onto each skewer.
Brush the skewers with some of the glaze.
Grill the skewers under a grill until cooked through and evenly caramelised.
Once cooked, brush over the remaining the glaze.
To serve finish the skewers with spring onions, chillies and crispy onions.
