Such an easy crowd pleaser! Whenever my family come to visit I whip up a big batch of these skewers. You can serve these with rice, noodles or our favourite… crammed into wraps as a kind of ‘Japanese Taco’


400ml Soy sauce (use a Japanese Shoy-yu as Chinese is too salty)

200ml Chinese Cooking Wine (Shaoxing)

200ml Mirin

8 tbsp Caster Sugar

Squeeze Lime Juice

8 Chicken Thighs, skinless, boneless, cut into large chunks

2 Red peppers, cut into chunks

Splash Rapeseed Oil for greasing

8 Bamboo Skewers, soaked in cold water


Make the sauce by putting the first 5 ingredients in a pan and bringing to the boil. Reduce to a simmer and simmer for 20-25 minutes until the thickness of ketchup and leave to cool. Rub the sauce into the chicken and peppers in a bowl and set aside in the fridge for at least 2 hours or overnight. When ready, preheat the oven 200C. Thread the chicken and peppers onto the skewers and grease a lined tray with oil Bake for 15-20 minutes until cooked through. Serve immediately.

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