Teriyaki Chicken Skewers

Method

1. 1Make teriyaki coat with sticky liquid: gently bubble soy, mirin, brown sugar, ginger, garlic and sesame oil for 3 minutes. Stir in cornflour cornflour paste till it coats a spoon. Cool slightly.
2. 2Toss chicken with half the coat with sticky liquid; marinate 20 minutes.
3. 3Thread chicken alternating with spring onion onto skewers.
4. 4Grill on medium-high or broil at 220°C for 4 minutes per side, brushing remaining coat with sticky liquid in the last 2 minutes so it caramelises without burning.
5. 5Rest 3 minutes; shower with toasted sesame and extra spring onion greens.
6. 6Serve over steamed short-grain rice with quick-pickled cucumber.