Yakitori is Japanese-style grilled chicken pieces on a skewer. It’s typical bar food and you can find yakitori bars luring punters with smoke and an irresistible smell from their grills.
If you want to cook yakitori at home, it’ll be a challenge. They often come out undercooked or overcooked. Burning the skewers is another problem. That’s why most of us eat out or take away yakitori in Japan.
Here, I’m going to show you an easy and fool-proof recipe for yakitori cooked in a pan.
Ingredients for 8 skewers
4 Small Chicken thighs (or 350g Chicken Thigh Pieces)
Spring Onion (cut into bite-size pieces)
For Cooking Sauce
2 tbs Soy Sauce
2 tbs Sugar
2 tbs Mirin or Sweet Sherry
Preparation: Debone the Chicken Thigh
Make diagonal slits on both side of the bone, and take the bone off.
- Cut the chicken thigh into bite-size chunks.
- Place the chicken chunks on a pan skin-side down. Cook them over a high heat. You don’t need to add cooking oil, as oil comes from the chicken skin as you cook it. Leave the pieces untouched until the skin becomes golden brown.
- Mix all the ingredients for the cooking sauce until the sugar is dissolved. Or even easier, put them in a small jar and shake.
- Turn the chicken pieces over and cook thoroughly. Once cooked, add the spring onion pieces and the cooking sauce.
- When the chicken pieces are coated with the sauce and become shiny, remove from heat. Skewer the cooked chicken pieces and spring onion, using forks or chopsticks.
- To check whether the chicken pieces are cooked, poke the biggest chicken piece with a skewer. If clear juice runs out, it’s cooked.
- You can use cocktail sticks instead of skewers.
- If you use skin off chicken add a little oil to the pan.