Tamarind "Teriyaki" Chicken Skewers

Ingredients for Tamarind "Teriyaki" Chicken Skewers

• 1 tablespoon tamarind paste (or substitute with pomegranate molasses)

• 1 tablespoon dark brown sugar

• 2 teaspoons unseasoned rice vinegar

• 2 teaspoons molasses

• 1/4 teaspoons garlic powder

• 3 garlic cloves, diced

• 180ml water plus 2 tablespoons

• 1 tablespoon cornflour

• 2 teaspoons sesame oil

• 8 boneless, skinless chicken thighs, cut into 1/2-inch-wide strips

• Bamboo skewers

• White toasted sesame seeds, for garnish

• 2 spring onions, thinly sliced (everything but the bulb), for garnish

In a small pot or saucepan, mix together the first 7 ingredients (tamarind paste to 180ml water). Bring the mixture to a boil over medium heat, then reduce to low and cook for 10 minutes.

In a separate bowl, mix the cornflour with the 2 tablespoons of water until it is dissolved and smooth. Add the cornflour mixture to the pot and stir until it is well combined and the sauce begins to thicken like a glaze. Continue to cook and reduce by one third, 2 to 3 minutes. Then turn the heat to the lowest possible setting and cover the pot with a lid to keep the sauce warm.

In a large skillet, heat the sesame oil over medium-high heat. Add your chicken pieces and about a quarter of the sauce and cook for 5 minutes without stirring. Then toss the chicken pieces, doing your best to flip them over, adding another quarter of the sauce. Cook until the inside of the meat is white, 6 to 8 minutes more.

Remove the chicken from the heat and allow it to rest until the pieces are cool enough to handle. Weave the chicken onto the bamboo skewers, about 4 per skewer, and lay them flat on a serving dish or a large plate. Drizzle the remaining sauce over the skewers and sprinkle with white toasted sesame seeds and the sliced spring onions. Serve and eat immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.