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Yakitori chicken

Japanese yakitori chicken served on skewers

Yakitori chicken

Name: Yakitori chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Japanese
Ingredients: 100ml soy sauce; 100ml mirin; 50ml sake; 2 tbsp caster sugar; 500g boneless and skinless chicken thighs, chopped into 3cm chunks; 4 spring onions each cut into three; 4 flat teppo gushi bamboo skewers (available from amazon.co.uk)

Elena Silcock

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.8 out of 5.9 ratingsRate

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Enjoy this deliciously sticky chicken made with a sauce of soy, mirin, sake and sugar as part of an easy Japanese banquet. Serve on bamboo skewers

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Ingredients

Nutrition

Units:

MetricUS

100ml soy sauce
100ml mirin
50ml sake
2 tbsp caster sugar
500g boneless and skinless chicken

thighs, chopped into 3cm chunks
4 spring onions

each cut into three

You will need

4 flat teppo gushi bamboo skewers

(available from amazon.co.uk)

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Nutrition: Per serving

kcal265
fat3g

low
saturates1g
carbs27g
sugars22g
fibre0g
protein27g
salt3.7g

Method

step 1

Soak the skewers in a bowl of water while you prepare everything else, to prevent them from burning. Tip the soy, mirin, sake and sugar into a small saucepan, and cook over a medium heat for about 15 mins until the sauce is glossy.
step 2

Remove the skewers from the water and thread each one with a piece of chicken, followed by a piece of spring onion. Repeat twice more so the skewer is well stacked. Fill all four skewers.
step 3

Heat a large frying pan over a medium heat – you want to cook the chicken fairly gently so it soaks up the sauce. Put the skewers in the pan, then brush with the sauce. Cook for 10 mins, turning regularly and brushing in all the sauce. Serve immediately.

RECIPE TIPS

CLEANING YOUR PAN

To clean your pan, fill it with water and return to the heat to bubble off the caramelised juices.

Recipe from Good Food magazine, May 2018

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A star rating of 4.8 out of 5.9 ratings

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