Chicken Yakitori
Chicken Yakitori
Course: Appetizer / Snack
Servings: 4 people
Preparation Time: 1.5 hours
Cooking Time: 20 min
Level of Difficulty: Medium
Course: Appetizer / Snack
Servings: 4 people
Preparation Time: 1.5 hours
Cooking Time: 20 min
Level of Difficulty: Medium
Ingredients
½ cup dark soy sauce
½ cup mirin (found in Japanese food stores or larger supermarkets)
4 tablespoons sake or Shaoxing wine
2 tablespoons sugar
2 chicken breasts, or boneless chicken thighs, cut into 2cm pieces
1 onion, cut into 2cm pieces
1 lemon, cut into 1cm slices
Preparation:
Soak bamboo skewers in 1:8 parts white vinegar and water mixture for 30 minutes
Whisk soy sauce, mirin, and sake in a large bowl. Add the chicken, toss gently to coat, and leave to marinade for up to 1 hour in the refrigerator. Remove the marinade from the chicken.
In a small saucepan, bring this mixture to a boil, lower the heat, and let it simmer until the glaze is slightly thickened and glossy, about 10 minutes. Remove and set aside.
Prepare the grill pan to medium-high heat. Lightly oil the pan and skewer 3 pieces of onions to 2 pieces of chicken on each bamboo stick. Grill the skewers until the meat is cooked through. Brush all sides of the skewer with the glaze throughout the cooking process.
When ready to serve, glaze the chicken one more time. Serve with lemon slices.
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