Recipe: Appetizing Yakitori-Style Teriyaki Chicken Thigh

Yakitori-Style Teriyaki Chicken Thigh. For my money, the easiest and most forgiving yakitori staple is negima: juicy chicken thigh alternately threaded onto a skewer with sections of scallion. Because thighs are naturally high in connective tissue and fat, they end up juicy even if you don't precisely measure temperature as they cook. Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves.

Yakitori-Style Teriyaki Chicken Thigh Season them with salt, pepper, garlic powder, and ginger, and rub all over to adhere on both sides. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. If using wooden or bamboo skewers, soak them in water for one hour. You can cook Yakitori-Style Teriyaki Chicken Thigh using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Yakitori-Style Teriyaki Chicken Thigh

  1. You need of Chicken thigh meat.
  2. You need of Japanese leek (cut to 2-3cm).
  3. It’s of for frying Oil.
  4. You need of Sugar.
  5. You need of Sake.
  6. It’s of Mirin.
  7. It’s of Soy sauce.
  8. Prepare of Shredded nori seaweed.

The yakitori sauce tends to be the star of this chicken dish. It's a combination of umami and sweet flavors, soy sauce, mirin sweet cooking wine, brown sugar for sweetness, rice vinegar for acidity, fresh ginger and garlic. The recipe makes a large batch of sauce, so you can use it for basting and save the rest for dipping. Dice the chicken thighs into bite size pieces.

Yakitori-Style Teriyaki Chicken Thigh instructions

  1. Lightly rinse the chicken, and blot dry with a paper towel..
  2. Heat the oil in a frying pan and cook the chicken with the skin facing down. Once they brown, turn them over..
  3. Wipe excess oil with a paper towel. Combine the flavoring ingredients and add them to the pan. Cover with a lid and steam-cook..
  4. Once the chicken has cooked through, continue to boil over low-medium heat while pouring the sauce on top. Turn over occasionally. Once it has taken on the same color as the sauce, remove the chicken..
  5. Cut the chicken into bite-sized pieces and transfer to a serving plate..
  6. Add the leek to the sauce until tender, then serve with the meat. Pour some sauce over the chicken. Serve with cut seaweed strips to taste..
  7. Serve over hot rice for a yakitori rice bowl. The rice absorbs the sauce and becomes delicious. Shake in a bit of shichimi spice for a more mature taste!.

Then, heat the oil in a large saute pan or wok over medium high heat. Remove marinadefrom the chicken as much as possible so the chicken gets a nice sear and won't end up cooking/steaming in the sauce. Place the chicken skin side down, RESERVING the sauce. Let simmer, stirring frequently, until sauce thickens and bubbles. Place chicken thighs in an oven-safe casserole dish.

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