Sichuan chicken skewers are perfect at the buffet, as a snack or as a main with some rice and vegetables.

• 500 gram boneless chicken breasts or thighs
• 2-3 garlic cloves depending on how much you like garlic
• 1 tablespoon sriracha sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon sugar
• 1 teaspoon crushed Sichuan pepper
• 1 tablespoon hon Mirin (if you use Shin Mirin that contains less sugar, then add more tablespoon sugar!)
• Sesame seeds (optional)
• Wooden skewers or metal.

INSTRUCTIONS

1. Cut the chicken into strips, about 4 cm or 1,5 inch
2. Mix the Mirin, Dark Soy Sauce, crushed Sichuan pepper, sugar, Sriracha sauce and the crushed garlic.
3. Add the chicken pieces into a glass bowl, pour the marinade over the chicken and stir to coat. Place in the refrigerator and let the chicken marinate for 1-2 hours in a covered container.
4. If you are using wooden skewers, let them soak in water for 20 minutes.
5. Heat up the barbecue or the oven to 200 C or 395 F.
6. Skewer the chicken, and divide evenly between the skewers.
7. If you will put them in the oven add them to a baking tray in the oven for 30 minutes. If not grease the grill and place the skewers on the hot grill for 10-15 minutes, turning once during cooking. Cook until cooked through!
8. The marinade that is left, heat it up and brush the skewers after half an hour in the oven, and let them stay for another 5 minutes. If you grill the skewers, brush the skewers with the sauce when they are half done.
9. Sprinkle with sesame seeds!
10. Make sure you check so that the chicken is cooked through!
11. Serve hot!

Recipe and photo Malin Nordblom

Fab Foodie Swede

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