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Yakitori Chicken Recipe

Yakitori Chicken #Dinner

Yakitori is a standout amongst the most prepared and most noticeable customary Japanese dishes. It's a nice dish, unprecedented for after work with an ale or for a laid back social event. Eat estimated bits of chicken, chicken parts, meat or vegetables are punctured and cooked over a charcoal grill or an open flame, and covered with a sweet teriyaki sauce.

On the off chance that you're looking for a scrumptious happy recipe – something to hurl on the fire cook and acknowledge with family and friends, yakitori chicken is a mind boggling choice!

Yakitori Chicken #Dinner

  • 8 12-inch or 16 8-inch bamboo skewers, soaked in water for 1/2 hour or more

Sauce :
  • 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.

  1. Heat the grill. Thread chicken and scallion pieces onto the skewers, alternately
  2. 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.
  3. 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.
  4. Serve yakitori with sansho and 7 spice to sprinkle on top.

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