Chicken and Scallion Yakitori
Ingredients
- 600 gChicken leg (deboned and cubed)
- 6 pcSpring onion, sauté/poêlé sans matière grasse (cut into 3cm segments)
- 100 mlsoy sauce
- 100 mlmirin
- 50 mlSake or rice alcohol
- 2 tbspWhite sugar
- 1 tbspSunflower oil
- 8 pcBamboo skewers (soaked in water)
Method
Skewers glazed with a dark, glossy sauce that's perfectly tacky. The chicken stays juicy under a caramelized coating, contrasting with the charred crunch of fresh scallions.
- 1
In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a boil then lower the heat. Simmer until the liquid reduces by half. The sauce should become syrupy and coat the back of a spoon.
- 2
Debone the chicken thighs and cut into even 3 cm cubes. Cut the scallions into segments of the same size, using mostly the white and light green parts.
- 3
Thread the pieces onto skewers, alternating between chicken and scallion. Aim for about 4 pieces of meat per skewer.
- 4
Lightly oil a griddle or grill. Sear the skewers over high heat. Once the meat is browned, brush generously with sauce. Turn and repeat several times until the sauce caramelizes and becomes tacky.
Frequently asked questions
How do you get this dish right?
- Use chicken thighs instead of breast; it's the secret to meat that doesn't dry out on the grill.
- Soak your bamboo skewers in water for 30 minutes before grilling to prevent them from burning.
- Apply the sauce at the end of cooking to prevent the sugar from burning before the chicken is done.
How long does this dish keep?
Eat immediately to keep the skin crispy and the meat juicy. The tare sauce keeps for several weeks in the fridge.
