Japanese Skewered Chicken


Author: Givan van Souvy

Persons: 4

Temperature: 65

Cooking time: 2 hours

Prep time: 15 minutes


  • 600 g chicken thigh fillet
  • 3 tbsp soy sauce
  • 3 tbsp brown sugar
  • 3 tbsp mirin
  • 1 spring onion
  • 1 red pepper (optional)
  • sesame seeds (garnish)


  1. The preparation -

    Let the sous vide device preheat to 65 degrees. Cut the chicken thigh into pieces of 1.5 – 2 cm. Mix the soy sauce, brown sugar and mirin together. Cut a spring onion into small pieces and add to the marinade.

  2. Yarn -

    Add the sliced ​​chicken in a vacuum bag. Then pour the marinade into the vacuum sealing bag. Cook for 2 hours at 65 degrees.

  3. Grilling -

    Remove the bag from the water after 2 hours. Pour the liquid into a saucepan and let it thicken. Remove the chicken from the bag and skewer it. Heat a hot grill plate and in the meantime cut a red pepper into thin rings. Once the pan is hot, let the chicken cook for 1 minute per side. Serve the chicken skewers with the thickened sauce, red pepper and sesame seeds.

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