Sticky, sweet and salty with those lightly charred bits you’re going to fight over…this is Yakitori chicken ?
I love this SO much it’s now a regular dish in my house, but when I’m feeling lazy I don’t bother skewering and just grill it all on a rack (see my stories!). The key is in the basting I.E lots of it during cooking for the best results!
Here’s the recipe to marinade and baste approx. 300g chopped up chicken thighs/tenders (enough for 2 people, but it’s easy enough to double/triple as you like – for this meal I doubled it as wanted extra for lots of sauce) You can also slice up extra spring onions into couple inch pieces to cook/skewer with it:
YAKITORI STYLE SAUCE
1 tsp corn flour
3 tbsp light soy sauce
3 tbsp water
1 tbsp mirin
1 tbsp brown sugar
x2 fat garlic cloves (minced/grated)
A good inch of fresh ginger (minced/grated)
1 spring onion (finely sliced)
1 – combine all ingredients into a small bowl and whisk together.
2 – thinly slice/dice chicken (I’ve used thigh meat here) and pop into a ziplock bag. Pour in about 1/3-1/2 of the sauce and marinade (depending on how much you’ve made/if your making extra for a sauce) for at least 20 mins.
3 – when ready, skewer the chicken onto 4-6 bamboo/metal sticks (add extra pieces of spring onion if you like) or just pop it all on a rack ready for grilling. Set aside.
4 – before cooking the chicken, bring the reserved sauce to a low boil in a small saucepan – it’ll thicken (1-2 mins). Add a little more water if needed, until you have a nice ‘basting’ consistency (thickish/pourable).
5 – pop the chicken under the grill (medium-high heat) to cook (they’ll take approx 20-25 mins total cooking time depending on the cut of meat you’ve used) and baste with the sauce every few mins, turning the chicken as you go until lightly charred and golden.
I’ve served mine with basmati rice cooked and tenderstem broccoli lightly stir fried with a few drops of sesame oil and a scattering of sesame seeds.