Mongolian chicken braai sosaties, a delicious and flavorful dish perfect for your braai (barbecue) gatherings:
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon sesame oil
- Bamboo skewers, soaked in water for 30 minutes
- In a bowl, whisk together the soy sauce, hoisin sauce, honey, brown sugar, rice vinegar, garlic, ginger, and sesame oil to create the marinade.
- Place the chicken pieces in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are well-coated. Cover the dish or seal the bag and marinate in the refrigerator for at least 1 hour, or preferably overnight, to allow the flavors to meld.
- Preheat your braai (barbecue) to medium-high heat.
- Thread the marinated chicken pieces onto the soaked bamboo skewers, dividing them evenly among the skewers.
- Place the chicken sosaties on the preheated braai grill and cook for about 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the edges.
- While grilling, baste the sosaties with the remaining marinade to enhance the flavor and keep the chicken moist.
- Once the chicken is cooked, remove the sosaties from the grill and let them rest for a few minutes.
- Serve the Mongolian chicken braai sosaties hot, garnished with chopped spring onions or sesame seeds for extra flavor and visual appeal. They pair well with steamed rice or a fresh salad.
Enjoy the tantalizing taste of Mongolian chicken braai sosaties, combining sweet, savory, and tangy flavors, for a delightful addition to your braai menu!
For more of the best pork braai recipes click here! more recipes…
FOR THE CUCUMBER NƯỚC CHẤM SAUCE
- 6 tbsp. hot water
- 2 tbsp. granulated sugar
- 2 tbsp. fish sauce
- 1 tbsp. plus 2 tsp. lime juice
- 1/4 c. cucumber, finely chopped
- 1 tbsp. fresh cilantro, finely chopped
- 1 garlic clove, minced
- 1 Thai bird’s eye chili, thinly sliced (optional)
FOR THE KEBABS
- 3 tbsp. reduced-sodium soy sauce
- 3 tbsp. honey
- 2 tbsp. fish sauce
- 1 tbsp. vegetable oil, plus more for cooking
- 1 lb. thick pork chops, cut into 1” pieces
- 2 large carrots, peeled and cut into 1” chunks
- 2 tbsp. water
- 1 large daikon, peeled and cut into 1” chunks
- Kosher salt
- Freshly ground black pepper
- Make the cucumber nước chấm: In a medium bowl, whisk together all the ingredients. Transfer to the fridge until ready to serve.
- Make the kebabs: In a large bowl, whisk together soy sauce, honey, fish sauce, and oil until thoroughly combined. Add pork and cover with plastic wrap. Refrigerate for at least 1 hour, or up to 2 hours.
- Soak skewers in a shallow pan filled with water for 10 minutes to prevent scorching. In a medium bowl, add carrots and 2 tablespoons of water. Cover bowl with plastic wrap and use a fork to pierce plastic a few times. Transfer bowl to a microwave and steam carrots until just beginning to soften (but still have some bite), 2 to 3 minutes.
- Remove pork from marinade and transfer marinade to a medium saucepan. Bring sauce to a boil over medium-high heat, then reduce to a simmer.
- Cook until the sauce is reduced slightly and coats the back of a spoon, 5 to 7 minutes. Set aside.
- Preheat grill to medium-high for 3 minutes. Thread pork, carrots, and daikon onto skewers. Brush skewers with a bit of neutral oil and season with salt and pepper.
- Grill kebabs for 5 minutes, flipping every minute or so to ensure even cooking.
- After 5 minutes, start brushing the kebabs with the reduced marinade after each flip, and cook for an additional 3 to 5 minutes, or until the thickest piece of pork reaches 145ºF on an instant read thermometer.
- Transfer skewers to a platter, drizzle with the cucumber nước chấm and serve.
For more similar fantastic braai sosatie recipes click here! more recipes…