Yakitori Chicken
4
Serves
-
Prep Time
-
Cook Time
All the family will love these chicken skewers. They make a great prep-ahead dinner and are also popular at a barbeque or as a party nibble.
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Ingredients
- 700g skinless, boneless chicken thighs
- Garlic salt and ground black pepper, to taste
- 1 tablespoon cooking oil
- 1 tablespoon sliced spring onion, to serve
- 1 teaspoon sesame seeds, to serve
Yakitori Sauce
- ½ cup water
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 teaspoons crushed garlic
- 2 teaspoons grated fresh ginger
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 heaped tablespoon cornflour mixed with a little water
Method
- Soak 8 wooden skewers in water for 30 minutes.
- Cut the chicken into bite-size pieces. Thread evenly onto the skewers. Season with garlic salt and pepper and drizzle with the oil. Set aside.
- To make the Yakitori Sauce, combine all the ingredients except the cornflour mixture in a small saucepan and simmer for 3 minutes, stirring occasionally.
- Add the cornflour mixture and stir until thickened. Set aside.
- Heat a large pan, hot plate or barbeque plate over a medium heat. Cook the chicken skewers for 4 minutes each side.
- Brush with the sauce and cook for an additional 2 minutes. Continue to brush with the sauce until the sauce is used and the chicken is cooked through.
- Serve sprinkled with the spring onion and sesame seeds.