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Chicken Skewer:

  • Chicken thigh fillet, large dice 1.0 kg
  • Scallions, cut into 1 inch segments 300.0 g
  • Ground white pepper 5.0 g
  • Sesame oil 125.0 ml
  • Canola oil 125.0 ml

Glaze:

Drizzle:

To Serve:

  • Black and white sesame seeds 20.0 g
  • Spring onions, finely chopped 50.0 g
  1. Chicken Skewer:

    • Season the chicken thigh fillet with the Knorr Chicken Stock Powder, white pepper, sesame oil and canola oil. Let it stand for at least an hour covered in the chiller.
    • Skewer the chicken together by starting with chicken, piece of spring onion, chicken, spring onion and finish with chicken.
    • Heat a charcoal griller or a pan grill.
    • Grill the chicken until they are cooked through. As they are about to be done, brush each skewer with the glaze.
  2. Glaze:

    • Combine the Knorr Professional Teriyaki Sauce with the sesame oil in a bowl.
    • Use this glaze to brush the chicken skewers just as it is about to be fully cooked.
  3. Drizzle:

    • Mix Hellmann’s Classic Mayonnaise with the rest of the ingredients. Taste and adjust seasoning.
    • Transfer the miso mayo into a squeeze bottle.
  4. To Serve:

    • Arrange the skewers on a serving plate. Drizzle with the miso mayo.
    • Sprinkle it with toasted black and sesame seeds and finely chopped spring onions.
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