Ingredients 

• 600g of boneless chicken breasts cut into 1.5-inch dice
• Salt & Pepper
• 1 teaspoon Asian 5 spice
• 3 Spring onions
• Steamed rice or noodles for serving

Korean BBQ Sauce:

• ½ cup soy sauce
• 1/3 cup brown sugar
• 4 tablespoons of rice vinegar
• 2 tablespoons toasted sesame oil
• 1 tablespoon sriracha sauce
• 1 tablespoon crushed garlic
• 2 tablespoons of cold water + 2 teaspoons of corn flour

Method

BBQ Sauce:

In a medium saucepan over medium to high heat stir together soy sauce, brown sugar, rice vinegar, sesame oil’ sriracha and garlic and bring to the boil.
In a small bowl mix together the corn flour and corn starch until dissolved and whisk into the boiling sauce.
Remove from the heat and divide into 2 bowls. Put one bowl to one side for serving later

Chicken:

Prepare the chicken by seasoning with salt and pepper and Asian five spice
Place the seasoned chicken onto 4 skewers and brush with one bowl of the BBQ sauce.
You can grill, griddle or oven cook the skewers
Grill and griddle 8-10 mins turning frequently and brushing with additional sauce after each turn.
Oven -Place on an oven proof tray or shallow dish place over the sauce and cook for 12-16 mins on 180°C fan- 200°F Gas mark 5 basting on the sauce frequently

Serving suggestion

You can serve it with mash or just eat it with a crusty baguette.