- 1 pounds chicken thigh
- 1 teaspoons salt
- 1 teaspoons dried cumin
- 1 teaspoons dried cilantro
- 1/ 2 teaspoons white pepper powder
- 1/ 2 teaspoons five spice powder
- 1/ 4 teaspoons red pepper powder
- 1 tablespoons smoked bourbon toragashi
- 1 tablespoons oil
- 1/ 2 tablespoons sesame oil
Start by soaking a couple of skewers in some water. You do this just so that the wood doesn't burn when you cook them. I find that just a couple minutes is good enough.
Cut up the chicken thighs into medium sized pieces. You should get around 6 -8 pieces per thigh.
Then throw all the chicken pieces together with the rest of the spices & oils. Toss to combine. You can leave this to marinate for up to 2 days or use immediately. I'm impatient so I always use it immediately and its always seasoned perfectly to me.
Now you can start pushing the chicken pieces through the skewer. I normally do about 5 - 7 pieces per skewer.
Once you are ready to cook get your heaviest pan on a medium high flame with a little bit of oil and start searing those babies up. It will take about 3 minutes per side. I sometimes do it a little longer so I get the crunchy bits.
When they are all done, sprinkle with scallions or sesame seeds. Totally optional but I love both so I sprinkle them on!