Chicken Yakitori Skewers | Juicy Japanese street food
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30 min
Quick
Sezamo
Frigărui tradiționale japoneze Negima Yakitori din pulpe fragede de pui și ceapă verde, caramelizate la grătar cu un sos tare dulce-sărat aromat cu ghimbir și susan.
Preparation method
Preparing the ingredients and skewers
Soak the bamboo skewers in cold water for at least 20 minutes to prevent them from burning on the grill or in the pan.
Cut the boneless chicken thighs into bite-sized pieces (about 2-3 cm). Wash the spring onions and cut the white and light green parts into segments of about 3 cm (reserve some of the finely chopped green tops for garnish).
Alternately thread the chicken pieces and spring onion segments onto each skewer, starting and ending with chicken pieces (about 4-5 pieces of meat per skewer).
Chef's tip
For an even richer flavor, you can marinate the chicken pieces in 1 tablespoon of soy sauce and sesame oil 15 minutes before threading them onto the skewers.
If using a charcoal grill, cover the exposed ends of the wooden skewers with aluminum foil to prevent them from burning.
Ingredients
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25 min
Under an hour
