Japanese-Style Skewers

  • Active Time 15m
  • Total Time 2h 15m

Serves 4


  • 12 skewers
  • 1 1/2 pounds boneless, skinless, single chicken breasts
  • 1/4 cup bottled teriyaki sauce
  • 1 tablespoon mirin
  • 2 garlic cloves, crushed
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon sugar
  • Vegetable oil, for shallow-frying
  • 1/2 cup cornstarch
  • Dipping Sauce:
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • 1 teaspoon sesame seeds


If using bamboo skewers, soak them in water for at least 1 hour before using, to prevent burning.

Cut the chicken into strips and thread onto the skewers. Place the skewers in a shallow, nonmetallic dish and pour over the combined teriyaki sauce, mirin, garlic, ginger and sugar. Cover and refrigerate for several hours or overnight.

Drain the skewers from the marinade, and discard the marinade. Heat about 1 1/2 inches of oil in a frying pan. Toss the skewers in cornstarch and shallow-fry in the oil until well browned and tender. Drain on paper towels. Serve the chicken skewers with the Dipping Sauce.

Dipping Sauce:

Combine all ingredients in a bowl and mix well.

*Mirin is a sweet rice wine used in Japanese cooking and available from Asian grocers. You can substitute dry sherry if mirin is unavailable*.

**The uncooked marinated skewers can be frozen**.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2724

nutrition information per serving

348 calories; 11g total fat; 93mg cholesterol; 886mg sodium; 21g carbohydrates; 0g fiber; 35g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Sign Up for Cooking.com Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.

Follow Cooking.com