Ingredients

Step by step

1. Cut the chicken into 48 bite-size pieces, and the pepper into 24 pieces. Slice each onion into 12 slim wedges through the root, so that they hold together.
2. In a large jug, combine the garlic, five spice, brown sugar, hoisin and soy sauces, tomato purée and sesame oil to make the char siu sauce, seasoning with black pepper. Add the chicken, peppers and onions to a large bowl with half the sauce and stir to coat. Cover and marinate in the fridge for at least 3 hours, or overnight. Chill the remaining sauce separately.
3. Slice the radishes and carrot into 2mm discs. Add to a large bowl, sprinkle in 1 tablespoon of sugar and the salt. Massage together then leave for 20 minutes until the salt and sugar have dissolved and the veg have softened a little. Drain the veg then add to a large jar. Stir the remaining sugar with the vinegar and 125ml water until dissolved; pour over the veg in the jar and seal. Give it a brief shake and then chill for at least 1 hour, or until needed.
4. When ready to cook, soak 12 bamboo skewers in water for 30 minutes and preheat the grill (or barbecue). Thread the chicken, peppers and onions alternately onto the skewers; each should have 4 pieces of chicken and 2 pieces each of pepper and onion. Put the skewers on a foil-lined grill pan, leaving room in between (cook in batches if necessary). Grill or barbecue the skewers for 12-14 minutes, turning every now and then, until the chicken is cooked through. Gently warm the reserved sauce in a pan.
5. Transfer the cooked chicken sticks to a platter and glaze with some of the sauce. Cover loosely with foil to keep warm, then repeat with the remaining skewers if necessary.
6. Scatter with spring onions and sesame seeds and serve with the pickled vegetable salad, drained, and any extra sauce to drizzle over.

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