Fire-n-stick Chicken Or Pork (2) Recipe

Make the teriyaki base

In a medium saucepan combine 1 cup soy sauce, 1/4 cup mirin, 3 tbs brown sugar, 1 tbs honey, 1 tbs grated ginger, 2 tsp minced garlic, 1 tsp sesame oil, and 1 tsp rice vinegar. Stir to dissolve the sugar.

Bring the mixture to a gentle simmer over medium heat. Simmer 6–8 minutes, stirring occasionally, until slightly reduced and fragrant.

Whisk 1 tsp cornstarch with 1 tbs water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes until the glaze thickens enough to coat the back of a spoon. Remove from heat and let cool to room temperature (about 15–20 minutes). Reserve 1/4 cup of the cooled glaze for brushing while cooking and set the remainder aside for serving.

Once slightly cooled, stir in 1 tbs toasted sesame seeds and 2 tbs thinly sliced green onion into the reserved serving glaze. Keep separate from the 1/4 cup brushing glaze to avoid cross-contamination while cooking if raw meat will be applied.

If using wooden skewers, soak them in water for at least 30 minutes before assembly to prevent burning. If using metal skewers, skip soaking.

Pat the chicken or pork pieces dry with paper towels. Season evenly with 1/2 tsp kosher salt and 1/2 tsp black pepper.

Thread the meat onto skewers, leaving a little space between pieces so heat circulates — about 4–6 pieces per skewer depending on size. Arrange skewers on a rimmed tray.

Lightly brush each skewer with a little vegetable oil to prevent sticking.

Marinate briefly (optional)

For deeper flavor, place skewers in a shallow dish and brush both sides with 1/2 cup of the reserved cooled teriyaki (not the portion used for brushing during cooking) and refrigerate 30 minutes to 2 hours. If short on time, proceed directly to cooking—the glaze brushed during cooking will build flavor.

Grill or broil method

Preheat grill to medium-high (about 400°F/200°C) or preheat broiler with the oven rack 6" from the heat. Oil the grates or line a foil tray with a little oil. Place skewers on the grill or under the broiler and cook 3–4 minutes per side. After the first turn, brush the exposed side with the reserved 1/4 cup brushing glaze. Turn again and brush the other side. Continue cooking until an instant-read thermometer reads 165°F (74°C) for chicken or 145°F (63°C) for pork, total cook time 10–12 minutes depending on heat and size of pieces. Watch carefully to avoid burning the glaze.

Pan-sear / Cast-iron or Air Fryer method

Heat a heavy cast-iron skillet over medium-high and add a teaspoon of oil. Add skewers in a single layer and sear 2–3 minutes per side, brushing with the 1/4 cup brushing glaze after the first flip. If using an air fryer, preheat to 400°F (200°C) and cook skewers 8–10 minutes, flipping halfway and brushing once with the brushing glaze. Ensure internal temps reach safety targets (165°F for chicken, 145°F for pork).

After removing from heat, let skewers rest 3–4 minutes so juices redistribute. Brush once more with the reserved serving glaze for extra shine and flavor.

Transfer skewers to a platter. Sprinkle additional toasted sesame seeds and remaining sliced green onions over the top if desired.

Serve with lime wedges and pickled ginger on the side. Squeeze a little lime over skewers just before eating for brightness.

Leftover glaze can be warmed and served as a dipping sauce. Refrigerate any unused cooked glaze separately for up to 5 days.