Yakitori is one of the most seasoned and most prominent conventional Japanese dishes. It’s an easygoing dish, extraordinary for after work with a lager or for a laid back gathering. Chomp measured bits of chicken, chicken parts, meat or vegetables are pierced and cooked over a charcoal barbecue or an open fire, and coated with a sweet teriyaki sauce.
In case you’re searching for a delicious merry formula – something to toss on the flame broil and appreciate with family and companions, yakitori chicken is an incredible decision!
Also try our recipe Thai Peanut Chicken Skewers
Yakitori Chicken: Japanese grilled glazed chicken and scallion skewers
- 8 12-inch or 16 8-inch bamboo skewers, soaked in water for 1/2 hour or more
- 1 cup saki
- 1/2 cup mirin
- 2 garlic cloves, pressed
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon crushed red pepper flakes
- 3 tablespoons sugar
- 2 tablespoons dark soy sauce
- 1/2 cup (regular) soy sauce
Chicken and Scallions
- 2 pounds boneless skinless chicken thighs, cut into bite-sized (3/4-inch) pieces
- 1 bunch scallions (the thicker the better) cut crosswise, into 3/4 inch pieces
- Optional garnish:
- Ground sansho pepper
- Japanese 7 spice powder
- * if you can’t find sancho or 7 spice, you may have better luck finding szechuan pepper. In a pinch, a sprinkling of salt and fresh ground black pepper will do.
- Heat the grill. Thread chicken and scallion pieces onto the skewers, alternately
- Make the Sauce: In a small pot combine the saki, mirin, garlic, ginger, red pepper, sugar and soy sauces. Simmer for 5-10 minutes, until sauce is reduced by about one quarter.
- Grill the skewers for 2 minutes. Brush with sauce and turn, brush with sauce on the other side. Grill for 5-8 minutes more, brushing with sauce every 2 minutes, until the chicken is cooked through and glazed.
- Serve yakitori with sansho and 7 spice to sprinkle on top.
Read more our recipe Sweet Potato Chicken Poppers
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