Put a saucepan over a medium-high heat. Add all the sauce ingredients along with three tablespoons water and simmer for two minutes until bubbling. Set to one side.
Cut the spring onions into five-centimeter/two-inch lengths and the chicken into bite-sized pieces. Skewer in an alternating pattern on to five to six skewers.
Place a cast-iron pan (or large frying pan/skillet) over a medium-high heat and brush with oil. Lay the chicken skewers in the pan and brush with sauce. Cook for three minutes, then flip and brush with more sauce. Flip again, brush with sauce and cook for a further three minutes. Repeat once more and then serve immediately garnished with red chilli if liked.
Directions
Credits
Tips:
These are also really delicious cooked in an air fryer. Set the air fryer to 190 degrees Celsius/375 degrees Fahrenheit. Place the skewers on a tray and place on the highest shelf. Cook for seven minutes on one side, flip them over and cook for a further seven minutes. Brush with the sauce, cook for three minutes, flip and brush with more sauce and cook for a further three minutes.
Description:
From Balli Balli by Da-Hae West, published by Ryland Peters & Small
Photography by Clare Winfield ©️ Ryland Peters & Small 2025
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