Infinitely variable, easy to prep ahead of time, quick to cook, and easy to serve.
These skewers also draw inspiration from Japan, but instead of teriyaki sauce they get marinated in a tangy mixture of soy sauce, vinegar, mirin, and sugar known as, which is often used as a sauce for fried chicken. You can use either breast meat or thigh meat, or both. Just remember to reserve some of the nanbansu to serve as a dip alongside.In case you hadn't noticed, we're big fans of using chicken thigh for kebabs—it's juicier and more flavorful than chicken breast.
For texture we roll the skewers in crunchy sesame seeds and sliced almonds after the final coat of the glaze.Our version of classic Thai satay is made with pieces of chicken thigh marinated in a mixture of coconut milk, fish sauce, palm sugar, and a variety of aromatics and spices.
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