The umami-rich yakitori sauce is the star of this dish. You'll use it to glaze succulent chicken, then serve it with candied sweet potato for an irresistible savoury-sweet combo. Oishii (delicious)!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.4 g||6.3 g|
|Protein||7.5 g||33.2 g|
|Salt||0.64 g||2.82 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Line a baking tray with non-stick baking paper and soak the skewers in cold water
Chop the sweet potatoes (skins on) into large, bite-sized pieces
Add the chopped sweet potato to the tray with a drizzle of vegetable oil and a pinch of salt and put the tray in the oven for an initial 25 min or until starting to crisp
Meanwhile, peel (scrape the skin off with a teaspoon) and finely grate the ginger
Combine the grated ginger, soy sauce, Chinese rice wine and half the honey (save the rest for later!) in a small bowl – this is your yakitori sauce
Cut the chicken breasts into bite-sized pieces
Cut half the spring onions into bite-sized pieces and slice the rest finely
Thread the diced chicken and spring onion pieces evenly onto the soaked skewers
Add the chicken skewers to a separate baking tray and put the tray in the oven for an initial 5-8 min or until the chicken is almost cooked through
Tip: You'll cook these more later!
Combine the mayonnaise with a pinch of salt and a small splash of the rice vinegar (save most of it for later!) – this is your Japanese-style mayo
Halve the cucumber lengthways then scrape out and discard the seeds using a teaspoon
Slice the cucumber halves finely and add them to a bowl with the remaining rice vinegar and a pinch of salt – this is your pickled cucumber
Add the yakitori sauce to a pot over a medium heat and cook for 5 min or until thick and sticky
Tip: Watch this like a hawk so it doesn't burn!
Once the chicken has had 5-8 min, remove the tray from the oven and brush the sticky yakitori sauce all over the skewers
Drizzle the remaining honey and black sesame seeds over the roasted sweet potatoes
Return both trays to the oven for 5-7 min further or until they are both caramelised and the chicken is cooked through (no pink meat!)
Serve the chicken yakitori skewers with the candied sweet potatoes and pickled cucumber to the side
Drizzle the Japanese-style mayo over the sweet potatoes and garnish with the chopped spring onion