Skewerless Yakitori Chicken Salad

By: Graciosa Wicaksono

500g boneless chicken thigh fillets, with skin or skinless is up to you.
7 tbsp Obento Yakitori sauce
Grated 2 garlic cloves and very small ginger
400g Coleslaw mix
200g Solanato/Cherry tomatoes
Few Wonton Wrapper, cut into 8 small rectangles (optional, this is more for texture)
6 Tbsp Obento Ponzu Sauce
2 Tbsp Sesame Oil
2 teaspoon caster sugar
Roasted Sesame Seed
Microgreen sorrell, for decoration (optional)
1/2 cup canola oil to fry the wonton wrapper

Cut the chicken thigh into bite size pieces or cubes.
To make the chicken marinade, mix around 7tbsp Obento Yakitori sauce with some grated ginger and garlic.
Cover and leave the chicken to marinate for at least 2 hours or overnight in refrigerator
Once marinated, brush oil onto a grill pan and cook until the chicken is fully cooked. During grilling, baste with the left over marinade and turn occasionally.
To prepare the salad, cut the solanato/cherry tomatoes into half and combine with the coleslaw mix
Shallow fry the cut wonton wrappers until golden yellow and set aside.
To make the salad dressing; I use this following ratio 3 Tbsp Ponzu dressing, 1 Tbsp Sesame Oil, 1 Teaspoon of caster sugar. Use an empty jar, shake the dressing well and set aside until ready to use
To assemble together, mix the salad dressing into the coleslaw and tomato. And add the cooked chicken on top. Sprinkle with some fried wonton wrappers on top, roasted sesame seed and microgreen sorrell leaves. Enjoy this beautiful warm chicken yakitori with tangy ponzu dressing.