Delicious Japanese Chicken Yakitori! Super easy. A favourite japanese street food that you’ll soon order every week along with our favourite…simple chicken teriyaki stirfry. Only now…no more ordering out. there’s no need when you can make food just as good at home.
- 1/2 cup Soy Sauce
- 1/4 cup Sake
- 1/4 cup Mirin
- 1/4 cup brown sugar
- 2 tablespoons water
- 1 clove garlic , smashed with the back of your knife
- 8 large shallots/spring onions(scallions), cut into 2-inch length pieces (whiter ends only. Reserve the darker green parts for final garnish).
- 500 g |17oz skinless and boneless chicken thigh fillets , diced into 1-inch cubes
- 8 wooden skewers
How To Prepare
Soak skewers in cold water for 30 minutes.
While skewers are soaking, combine soy sauce, sake, mirin, sugar, water and garlic in a small saucepan over medium-high heat. Bring to the boil; reduce heat down to low, and simmer uncovered for 10-15 minutes or until sauce has reduced and thickened (keep your eye on the sauce as it can over flow once thickened). Once thickened, remove from the heat and allow to cool to room temperature. Remove the garlic clove with a small spoon. Reserve 1/4 of the sauce for final dipping. *See Notes
Thread chicken cubes and onion pieces alternately onto skewers; brush over with sauce. Preheat grill on high heat until hot. Place skewers on your grill, glazing with sauce again just before turning (after about 3-4 minutes). Glaze the other side with sauce once turned, and again before removing off the heat.
Serve with rice and reserved dipping sauce. Garnish with the extra shallots/scallions, thinly sliced.
*If you need the sauce quicker than the 15 minutes simmering time, combine 2 tablespoons of the simmered sauce with 2 teaspoons cornflour in a separate small bowl. Mix well until combine and smooth; pour into the sauce and stir until the sauce has thickened.