Yakitori Chicken, Japanese Skewered Chicken

Yakitori or Japanese skewered chicken is one of those delightful recipes that are perfect for casual evenings with friends.

There is absolutely nothing intimidating about making these gorgeous looking skewers, the main thing being the sauce which is very easy to make.

Tare sauce is used for basting and dipping the chicken, which is basically a thickened, sweetened soy sauce with slight variation in ingredients.

Traditional recipes use sake or mirin which I couldn’t find so I simply substituted that with some cider vinegar in my recipe. You can stick to using sake instead of cider vinegar. Also some recipes add garlic and ginger for a deeper flavour. I like to keep it simple with minimum ingredients that even my kids can put together and enjoy eating.

For Yakitori Chicken, Japanese Skewered Chicken:

1/2 kg boneless, skinless chicken
7-8 stalks spring onions

For Yakitori Sauce :

1/2 cup soy sauce
3 tablespoons sugar
3 tablespoons sake or cider vinegar
1 teaspoon plain flour

This Is What You Do :

Add the sauce ingredients into a small saucepan. Bring to a boil while stirring continuously. Cook till the sauce is slightly reduced and thickened. Remove from heat and set aside.
Cut chicken into bite size pieces, cut the harder white part of spring onions into 1+1/2 inch long pieces.
Thread the chicken and onion pieces onto the skewers.
Brush the chicken and onions with Yakitori sauce, grill for 3-4 minutes, brush again with the sauce. Continue to grill another 6-5 minutes.

Serve immediately with the remaining sauce.

Makes 10-12 skewers