Osaka Chicken Kushiage | Crispy Japanese Street Food Skewers

Cut the fresh chicken thigh fillets into approx. 2-3 cm bite-sized cubes, and cut the spring onions into pieces of similar length. Sprinkle the chicken pieces with salt and freshly ground black pepper, then toss thoroughly.

If using wooden skewers, soak them in cold water for 10 minutes so they do not burn during frying. Thread the seasoned chicken pieces and spring onion pieces alternately onto the skewers.

Prepare three shallow bowls for breading: place the plain flour in the first, beat the eggs with a pinch of salt in the second, and pour the panko breadcrumbs into the third. First, gently roll the skewers in the flour, then dip them into the beaten egg, and finally coat thoroughly in the panko breadcrumbs to create an even, thick crust.