Yakatori Chicken Sticks

Traditional Yakatori is a Japanese kebab which uses pretty much every part of the chicken including the bits i really don't want to think about. Normally BBQ'd or grilled, i prefer pan cooking so i can re-add a little of the marinade right at the end and let it bubble away for a lovely sticky coating. And don't worry, this recipe just uses chicken breast!

Ingredients:

2 chicken breasts - skin and cut lengthways into thin strips
8" bamboo skewers - soaked in cold water

For the marinade:

120ml sake
120ml dark soy sauce
120ml sweet sherry
2 tblspn castor sugar

Method:

1. Mix the marinade ingredients together, add the chicken, wrap and chill overnight.

2. Pick the chicken from the marinade and thread, backwards and forwards, onto the skewers.

3. Add the oil to a frying pan set over a high heat and carefully add the chicken. Cook for one minute then turn and reduce the heat. Cook for two minutes then turn again and cook for another minute.

4. Drizzle over 3-4 tablespoons of the marinade and a tblspn of runny honey and let it bubble away to a thick syrup turning the chicken regularly to coat.

Serve as they are with a dip or with oriental slaw.