Glazed Chicken Skewers (Print Version)
# Ingredients:
01 -
1 lb chicken thighs without bones, chopped into small chunks
→ Sauce for Yakitori
02 -
4 tbsp soy sauce
03 -
1/4 cup mirin
04 -
2 tbsp sake
05 -
1 tbsp white sugar
06 -
1 minced garlic clove
07 -
1 tsp freshly grated ginger
→ For Putting It Together
08 -
Bamboo sticks, soak in water for half an hour
09 -
Green onions or scallions, chopped to garnish
# Instructions:
01 -
Mix the sake, sugar, soy sauce, ginger, garlic, and mirin in a small pot. Heat until bubbling, then turn it down and let it simmer for about 10 minutes to thicken a bit. Cool it down afterward.
02 -
Take your wet bamboo sticks and slide the chicken chunks onto them, spreading them out evenly.
03 -
Heat up the grill or a grill pan on medium-high. Lightly coat the grates with oil so nothing sticks.
04 -
Cook the chicken skewers on the grill for 3-4 minutes each side. During the last few minutes, generously brush on the sauce for a sweet, shiny coating.
05 -
Keep turning the skewers, adding more sauce until the chicken is cooked all the way and has a shiny caramelized glaze.
06 -
Plate them hot, and sprinkle chopped spring onions on top if you'd like.
# Notes:
01 -
The word 'yakitori' means grilled chicken in Japanese, often made over charcoal for a smoky taste.
02 -
Binchotan charcoal is your go-to for authentic flavors if you can find it.
03 -
You can store the sauce in the fridge for up to 14 days if made in advance.