Sesame Chicken Nuggets

This Japanese-style recipe is extra easy to make because unlike regular barbecue, it isn’t grilled (no messy charcoal) and doesn’t need to be marinated overnight.


Serves 3 to 4  Prep Time 5 minutes  Total Cooking Time 30 minutes

8 chicken breast fillets
4 tablespoons Kikkoman soy sauce
1/2 cup white sugar
3 slices ginger
barbeque sticks
toasted sesame seeds
2 teaspoons water
1 tablespoon cornstarch

1  Cut each chicken breast fillet into three pieces each and set aside. Mix the soy sauce, sugar, and ginger in a saucepan and bring to a boil. Lower heat to medium and let simmer for 5 minutes, or until the sauce thickens into a light syrup.

2   Lower the heat and drop the chicken pieces into the sauce. Cook for 10 minutes, or until the sauce thickens into a heavy syrup. Take the chicken pieces out of the sauce and let cool for 5 minutes on a plate. Skewer three pieces per bamboo stick and roll lightly across a plate of toasted sesame seeds to coat. Arrange on a serving platter.

3   In a small bowl, mix the cornstarch with the water and mix well. Remove the ginger slices from the remaining sauce and pour the cornstarch mixture into the pan. Stir on low heat until the sauce thickens. Serve on the side with the chicken skewers.

Variation tip It is possible to make many variations of this dish, depending on your taste. For a more Filipino flavor, try: thick pork slices, substituting the ginger slices with a tablespoon of tomato ketchup. Sprinkle with garlic chips instead of rolling the meat in sesame seeds.

Photography by Miguel Nacianceno │ Styling by Bel Alvarez

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