YAKITORI CHICKEN


COOKBOOK: Asian Cooking Companion

Yakitori is the name for grilled chicken more commonly eaten in skewers as a Japanese dish.


I wanted to cooks this recipe but due to Covid I didn't want to venture out to buy chicken breast to prep skewers. Instead I went into my freezer and took out these lovely pieces of drumsticks (without the leg) I’m not sure what these pieces are called but they are delicious and they carry more meat than a drumstick. A thigh portion will do the trick as well.

Well I think I’ve given this dish a new light! These portions were absolutely delicious and I didn’t miss not having them in skewers.

The sauce should be baste on after the chicken has been cooked in full. Any sauce with sugar will caramelise in seconds so you cannot afford to keep them cooking after you have brushed them with the sauce for more than half a minute. Please keep this in mind.



RECIPE Serves 4

8 drumsticks or thighs Salt & pepper

1/2 cup of soy sauce

3 tablespoons of brown sugar

1 tablespoon of chicken powder stock

Preheat a non stick frying pan. Place the chicken pieces and cook on each side approx 4-5mins, until cooked through. Season with pepper. Remove from pan and set aside.

Place the soy sauce, brown sugar and chicken powder stock and mix well.


In a clean non stick frying pan, place the chicken portions and baste each portion with the sauce. It will start to caramelised almost right away. Turn each piece over, baste again and allow it to caramalised, this will only take half a minute. Remove from pan and allow it to rest for 5mins. Ready to serve with a green salad or veggies, or noodles.










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