Japanese Chicken Yakitori Skewers | Juicy Street Food
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25 min
Quick
Sezamo
Frigărui japoneze autentice de pui (Negima Yakitori), rumenite perfect și unse generos cu un sos tare dulce-sărat. O explozie de arome asiatice, gata în 25 de minute.
Preparation method
Preparing the Ingredients and the Tare Sauce
Soak the wooden skewers in cold water for 15 minutes to prevent them from burning during cooking. Cut the boneless chicken thighs into bite-sized cubes (about 3 cm). Wash the green onion and cut it into 3 cm long pieces, using both the white and green parts.
In a small saucepan, combine the soy sauce, honey, rice vinegar, finely crushed garlic, grated ginger, and sesame oil. Place the saucepan over medium heat and let the sauce simmer over low heat for 5-7 minutes, until it thickens slightly and becomes glossy. Turn off the heat and let the sauce cool down.
Assembling and Browning the Skewers
Thread the chicken pieces onto the skewers, alternating them with green onion pieces (about 4-5 pieces of chicken and 3 pieces of onion on each skewer).
Chef's tip
For optimal caramelization, apply the Tare sauce only in the last few minutes of cooking. If added from the beginning, the sugars in the honey may burn before the chicken is cooked through.
You can make a double batch of Tare sauce and keep it in the fridge in an airtight jar for up to 2 weeks, perfect for quickly glazing other Asian dishes.
Ingredients
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25 min
Under an hour
