Instructions
Follow the steps and taste along the way.
Pickle the cucumber
Slice the cucumber into thin rounds. Toss it with 10 ml rice vinegar, the sugar, and 1 g salt. Let it rest while you prepare the meat; drain it briefly before serving so it does not leave excess liquid on the plate.
Prepare the chicken and glaze
Cut the chicken into pieces about 2.5 cm across. Toss with 10 ml soy sauce, 5 ml rice vinegar, and 4 g ginger; marinate for 10 minutes. In a small pan, combine the remaining 20 ml soy sauce, honey, 10 ml rice vinegar, 4 g ginger, garlic, and sesame oil.
Thread and sear the skewers
Divide the chicken pieces among 8 metal skewers. Heat a large pan over medium-high heat and brush it with vegetable oil. Sear the skewers for 10 to 12 minutes, turning them regularly so they brown on all sides. The meat is done when it reaches at least 74°C in the center.
Reduce the glaze
While the skewers cook, heat the prepared mixture in a small pan over low heat for 2 to 3 minutes, stirring until it thickens slightly and turns glossy. Remove it from the heat; do not cook it down into a thick syrup.
Glaze and serve
Brush the cooked skewers with the warm glaze. Divide them among plates with the drained cucumber and sprinkle with spring onion and sesame seeds. Serve immediately while the meat is warm and the cucumber is refreshingly crisp.
