- 100ml soy sauce
- 50ml water
- 50g honey
- 2 tablespoons rice vinegar
- 1/2 teaspoon of dried ginger
- 2 teaspoons corn flour
- 500g chicken thighs
- 1 tablespoon of Fussels Rapeseed Garlic Oil
- Bunch of spring onions
- 1 teaspoon sesame seeds
- Wooden skewers
Combine the soy sauce, honey, vinegar and ginger in a sauce pan and bring to simmer and continue until everything has throughly combined.
Whisk the corn flour with the water and oil and pour into the sauce pan. Continue to simmer until the sauce thickens.
Leave to cool.
Cube the chicken and slice the spring onions. Marinate them in a few tablespoons of sauce (reserving the rest as a dipping sauce) for 20 minutes.
Soak the wooden skewers for 20 minutes.
Thread the chicken and onions onto the skewers.
To cook: bake in a hot oven for 10-15 minutes, grill or fry for 5-10 minutes until the chicken is cooked through.
Sprinkle with the sesame seeds and serve with the sauce.