Learn . Laugh . Eat

Chicken Yakitori

Prep:

Cook:

Japanese grilled chicken skewers with a sticky super tasty sticky sauce.

  • Bamboo skewers

  • 500g chicken thighs, deboned and skinless

  • 1 leek, well rinsed

  • 1 teaspoon sansho spice

  • 1 teaspoon shichimi spice

  • Vegetable oil for cooking

The Sauce

  • 120ml soy sauce

  • 60ml mirin

  • 60ml sake

  • 2 teaspoons brown sugar

Method

  • Soak bamboo skewers in water for 30 minutes.

  • In a small saucepan, add all of the sauce ingredients, dissolving the brown sugar, then bring to the boil. Once boiling, reduce the heat to a simmer until the sauce is glossy and thick enough to coat the back of a spoon. Remove from heat.

  • Cut both the leek and chicken thighs into 2 cm-sized pieces, approximately the same size and width. Beginning with the chicken pieces, thread the skewers by alternating between chicken and leek; each skewer should hold 4 slices of chicken and 3 pieces of leek.

Cooking

  • Preheat your frying pan on a medium high heat. Oil lightly.

  • Place the skewers onto the hot pan and cook for 2-3 minutes before turning. Brush the skewers with some of the sauce again, and then turn and continue to cook for 2-3 minutes.

  • Repeat this process until the chicken is cooked through and all of sauce has been used.

  • Transfer the skewers to a serving plate. To garnish, sprinkle sansho and shichimi spices over the top of the skewers and serve immediately.


  • Bamboo skewers

  • 500g chicken thighs, deboned and skinless

  • 1 leek, well rinsed

  • 1 teaspoon sansho spice

  • 1 teaspoon shichimi spice

  • Vegetable oil for cooking

The Sauce

  • 120ml soy sauce

  • 60ml mirin

  • 60ml sake

  • 2 teaspoons brown sugar


Method

  • Soak bamboo skewers in water for 30 minutes.

  • In a small saucepan, add all of the sauce ingredients, dissolving the brown sugar, then bring to the boil. Once boiling, reduce the heat to a simmer until the sauce is glossy and thick enough to coat the back of a spoon. Remove from heat.

  • Cut both the leek and chicken thighs into 2 cm-sized pieces, approximately the same size and width. Beginning with the chicken pieces, thread the skewers by alternating between chicken and leek; each skewer should hold 4 slices of chicken and 3 pieces of leek.

Cooking

  • Preheat your frying pan on a medium high heat. Oil lightly.

  • Place the skewers onto the hot pan and cook for 2-3 minutes before turning. Brush the skewers with some of the sauce again, and then turn and continue to cook for 2-3 minutes.

  • Repeat this process until the chicken is cooked through and all of sauce has been used.

  • Transfer the skewers to a serving plate. To garnish, sprinkle sansho and shichimi spices over the top of the skewers and serve immediately.

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