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Wednesday, July 30, 2008

Dinner Tonight : Chicken Yakitori

If you have ever dined at a Japanese Restaurant you've probably seen or tried Chicken Yakitori.
From what I have read they are a popular street food in Japan much like Kebabs are in New York City. Essentially Yakitori is a Kebab but with an Asian flair. I've read several recipes and they vary tremendously. For this recipe marinated some boneless and skinless chicken thighs in olive oil,lemon and garlic for a few hours prior to grilling.

1lb chicken thighs trimmed of fat and cut into bite size pieces
1 Bunch of Scallions
Salt and Pepper to taste
bamboo skewers soaked in water for at least 30 minutes

Dipping/Basting Sauce:

40z Soy Sauce(I used lite soy sauce)
2oz Dry White Wine or Saki
2oz Orange Juice
1 heaping teaspoon of all purpose flour
1 heaping teaspoon of sugar
1 Dash hot sauce(optional)

This dipping sauce is super easy to make. Simply combine all of the ingredients in a small sauce pan under high heat. Stir until the flour is completely dissolved. Bring to a boil and turn down the heat to low. Let the sauce reduce until you have it has a nice thick texture. Use for a dipping sauce on the side and to baste the skewers while cooking.

Now to assemble the skewers I used only the bottom white portion of the scallion because they are firm enough to handle being skewered. Just trim off the bottom root and cut the white stem portions into small pieces. Thread the chicken pieces onto the skewers placing a piece of scallion between the chicken pieces. Place skewers on a medium hot grill. Grill for another 5 minutes or so on each side. Brush some of the sauce on right before you take them off the grill.

Serves 2 for a main course


* Feel free to use chicken breasts or other proteins for this dish

*The reason I brushed the sauce on toward the end of the cooking process is because I didn't want the sugar in the sauce to burn.

* You can use the top portions of the scallion as a garnish before serving(chopped of course)

1 comment:

Haley said...

We would like to feature this recipe on our blog. Please email if interested. Thanks :)


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