Yakitori Chicken

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Serving size:5
Total Time:
Yakitori Chicken

Ingredients

  • 2 quart water
  • cayenne pepper, for garnish
  • sesame seeds, for garnish
  • cilantro leaves, for garnish
  • 11/2 lb boneless, skinless chicken thighs, cut into 1 inch pieces
  • 1/2 cup panko bread crumbs
  • 1 tbsp cornstarch
  • 1 tbsp all-purpose flour
  • 1 tsp fine sea salt
  • 2 green onion, roughly chopped, plus more for garnish
  • 2 ginger
  • 1 tbsp roughly chopped garlic
  • 3 egg

*Special Equipment: Twenty 6- inch bamboo skewers, soaked in water


In a food processor, pulse together the chicken, eggs, garlic, the chopped ginger, green onion, salt, flour, cornstarch, and panko until well combined. Form the chicken mixture into 1½- inch balls. To keep the mixture from sticking to your fingers, wet your hands with water between rolling the balls. Place balls on a plate, leaving space between them.

 

Meanwhile, bring the water to a boil over high heat, then adjust the heat so that the water is at a simmer. Roughly chop the 2- inch piece of ginger and add it to the pot. Add 8 to 10 balls at a time into the water. Cook for about 6 minutes or until cooked through. (The balls will float to the top and change color; make sure there’s no pink on the outside.) Remove from the water using a slotted spoon and drain on paper towels. Repeat until all the balls are cooked. When the balls are cool enough to handle, thread 3 per skewer, leaving ¼- inch space between each ball.


Lightly oil a grill and preheat the grill to medium. Grill the skewers for 7 to 10 minutes, turning gently as they brown lightly. When the chicken is browned, lightly baste the balls with the yakitori sauce. Place the skewers on a serving plate and drizzle with additional yakitori sauce. Sprinkle with cilantro, green onion, sesame seeds, and cayenne pepper and serve immediately with the sweet chili dipping sauce.

 

 

    Ingredients

    • 2 tsp cornstarch
    • 2 tbsp honey
    • 1/4 cup mirin
    • 1/2 cup soy sauce
    • 1/2 cup sake

    For the yakitori sauce: Whisk together all the ingredients in a small saucepan. Bring to a boil over medium- high heat, reduce the heat to medium, and simmer, stirring occasionally, until thickened, about 2 minutes.

     

    Recipe from Guy Fieri Food by Guy Fieri/William Morrow, an imprint of HarperCollins, 2011.