Why I love this dish: Food on a stick is just so convenient – to make, to cook, to serve, – making it both family, and party – friendly. 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. It’s also made with chicken fillets so it’s less fattening.

Food on a stick is also very easy to eat. Make at least two to threes sticks per adult for dinner. For parties, transform this dish into cocktail food by slicing the chicken fillets into smaller pieces, about five pieces per breast, and using smaller barbeque sticks.

It is possible to make many variations of this recipe, depending on your taste. For a more Filipino flavor, try using thick pork slices; substituting the ginger slices with a tablespoon of tomato ketchup; and sprinkling with garlic chips instead of rolling the meat in sesame seeds.

Serves: 3 to 4

Prep time: 5 minutes

Total cooking time: 30 minutes

Ingredients

• 8 chicken breast fillets
• 4 tablespoons Kikkoman soy sauce
• ½ cup white sugar
• 3 slices ginger
•   Barbecuesticks
• Toasted sesame seeds
• 2 teaspoons water
• 1 tablespoon cornstarch

Preparation

1. Cut each chicken breast fillet into 3 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 soy sauce. Cook for 10 minutes, or until the soy sauce thickens into heavy syrup. Take the chicken pieces out of the sauce and let cool for 5 minutes on a plate. Skewer 3 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 waiter 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.