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00Ingredients
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3 chicken breasts
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6 green onions, cut in 1-inch pieces
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8 water chestnuts
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Glaze:
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2 teaspoons crushed chile piquin
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1 tablespoon chile oil
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1 teaspoon sesame oil
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1 1/4 cup rice wine or dry sherry
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2/3 cup mirin*
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2 teaspoons soy sauce
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2 tablespoons sugar
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2 teaspoons minced ginger
Instructions
Cut the chicken into cut into 1-inch cubes or cut crosswise into pieces 2-inches long and ½-inch thick and wide. Thread the chicken on skewers alternating with the onion and water chestnuts.
Combine the chile, oils, rice wine, mirin, soy sauce, sugar, and ginger in a saucepan. Cook over a medium heat until just boiling, reduce the heat, and simmer, uncovered, until the sauce is reduced by half and forms a glaze.
Grill the yakatori over a medium heat for 2 minutes per side or until slightly browned. Brush liberally with the glaze and continue cooking for a couple more minutes per side until the chicken is done. Remove, brush again with the glaze and serve.
*Mirin is sweet sake and is available in Oriental markets.
| Servings |
| 4-6 |
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Yakatori got its name from the Japanese words—yaki for grilled and tori for chicken. I have already taken some liberties with traditional recipes in making this spicy version, so if you would prefer, it can also be made with pork. Plain white rice and a crisp cucumber salad is all that is need to complete a light and tasty meal.
Ingredients
InstructionsCut the chicken into cut into 1-inch cubes or cut crosswise into pieces 2-inches long and ½-inch thick and wide. Thread the chicken on skewers alternating with the onion and water chestnuts. Combine the chile, oils, rice wine, mirin, soy sauce, sugar, and ginger in a saucepan. Cook over a medium heat until just boiling, reduce the heat, and simmer, uncovered, until the sauce is reduced by half and forms a glaze. Grill the yakatori over a medium heat for 2 minutes per side or until slightly browned. Brush liberally with the glaze and continue cooking for a couple more minutes per side until the chicken is done. Remove, brush again with the glaze and serve. *Mirin is sweet sake and is available in Oriental markets.
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