Chicken Yakitori

I love grilled food on skewer. And Yakitori is one of my favorite. The other day I came across a YouTube VDO from chef Hiroyuki Terada on how to make chicken Yakitori, which looks so simple and looks so right and so good, like the way a yakitori should looks. So I was inspired and ended up making it too afterward. It was so yummy that we had finished it within 5 mins!🤤👨‍👩‍👦❤️

Ingredients:

~ 400g. chicken thighs 

~ a bunch of scallions, use only the white part, cut 1 inch long

~ salt and pepper

~ short wooden skewer 

Yakitori Sauce 

(mix everything together and bring it to boil. Then let it simmer in medium heat for about 10 mins to thicken the sauce)

~ 1/2 cup soya sauce

~ 1/4 cup sugar

~ 1/4 cup sake

~ 1/4 cup mirin 

How to:

✔️ Debone the chicken thighs and cut it to thin slices.

✔️Skewer chicken and scallion alternately. Then sprinkle some salt and pepper on it.

✔️ Grilled the chicken skewers on medium heat. Once the chicken is cooked and browned, brush the Yakitori sauce on both side and bring it back to the grill, to caramelize, for about 1 mins each side.

Tips and tricks:

🤓 You should use both chicken meat and skin on the skewer. The skin will keep the meat juicy and it give the best aroma

🤓 No grill, no worry! Chef Terada pan fried his chicken Yakitori by heating up the pan in high heat, and added some cooking oil to the pan before adding the chicken. After searing the chicken on both side, he added a little water to the pan, and closed the lid to cook the chicken. And later on opened up the lid to brown the chicken.  He then caramelized the chicken on the pan too afterward.

🤓 You shouldn’t dip the chicken in Teriyaki sauce before grilling it. Sugar in the sauce will make the chicken burn before it is cooked through.