Tsukune: Japanese chicken skewers | Juicy Asian street food

Soak the bamboo skewers in cold water for at least 15 minutes so they do not burn during cooking.

Finely chop the spring onion (set aside a little of the green part for serving). Finely grate the fresh ginger and garlic.

Mince the chicken thigh fillet or process finely in a food processor. Place in a mixing bowl, add the chopped spring onion, grated ginger, garlic, egg, panko breadcrumbs, sesame oil and a pinch of salt. Mix thoroughly until you get a smooth, slightly sticky mixture.