This skewered, saucy chicken shows up at almost every festival and outdoor event in the summer, and for good reason. It’s a simple, delicious dish that walks well through crowds of people.
The chicken was, quite possibly, one of the easiest recipes I’ve ever made. The ingredient list was short: chicken cut into strips, skewers, teriyaki sauce, and honey mustard for dipping. Prep involved slicing the chicken thin and marinating it for about an hour, then stabbing the meat with a skewer and tossing it on a grill.
(Now, I did take an even easier route and bought pre-made teriyaki sauce; if you really wanted to get fancy, I encourage you to make the sauce from scratch.)
I do not own a funnel, and instead, used a ladle to try and imitate the squiggly pattern of a typical funnel cake. This did not work well, and the cakes turned out sad and flat, not puffy.
Frying in hot oil is not something I like to do often, and these cakes only reinforced why. Drizzling the batter in my substitute for a fryer, a cast iron pan, led to an interesting game of dodging hot oil as it spat and splattered.
But once I got past the initial drop, the cakes fried pretty well. The flatter part was too doughy, but the edges — the only part that actually got golden brown — were crispy and to my surprise, had the sweet, pancake-like taste of a typical funnel cake. After dusting the cakes with powdered sugar, I ate them sitting in the grass in the heat of the sun, attempting to recreate the feeling of sweaty, people-packed days at the Three Rivers Arts Festival.