As we are getting closer and closer to the party season, I wanted to share some of my favourite party food recipes. Party food should always look as good as it tastes but for me shouldn’t involve too much last minute prep – you want to be able to spend time with your guests too. Easy, tasty and pretty is my motto! Last week I shared my mini fish & chips recipe and this week it’s these delicious honey soy and ginger chicken skewers.
Small enough to be picked up by little or large hands, these chicken skewers are great for any kind of gathering – kids birthday parties, adult festive parties or mixed family gatherings. I usually serve them for mixed parties as it’s something everybody loves. Always make more than you think you’ll need because believe me when I say that these chicken skewers are so more-ish that they disappear in minutes!
HONEY SOY AND GINGER CHICKEN SKEWERS
Makes: 20 skewers
20 mini chicken breast fillets (you can also use regular breasts sliced lengthways in to strips)
3 cloves garlic crushed
3 cm piece fresh ginger grated
3 tbs soya sauce
2 tbs honey
2 tsp soft brown sugar
2 tbs sesame seeds toasted
2 spring onions finely chopped (optional)
Put the garlic, ginger, soy sauce, honey and brown sugar in a large bowl and mix well. Add the mini chicken breast fillets and stir well so that all the chicken pieces are well coated in the marinade. Cover and refrigerate for at least 3 hours but preferably overnight.
Remove the chicken from the fridge about 30 minutes before you’re ready to cook. In the meantime toast the sesame seeds on a hot, dry frying pan till they turn light golden brown. Remove the chicken strips from the marinade and thread on to bamboo skewers – one strip per skewer. Put under a hot grill for around 7-9 minutes, turning halfway through. It’s really important not to overcook the chicken as it will get really hard so keep an eye on it at all times. You want it so that the chicken is just cooked through and the honey/sugar caramelises to a nice golden brown colour.
Arrange the skewers on a platter or I sometimes like to stand them up in a jam jar, scatter with the toasted sesame seeds and chopped spring onions (if using) and watch them disappear! I like to serve a bit of sweet chilli dipping sauce on the side but this isn’t essential.