Chile Chicken Yakatori

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Chile Chicken Yakatori
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Yakatori got its name from the Japanese words—yaki for grilled and tori for chicken. I have already taken some liberties with traditional recipes in making this spicy version, so if you would prefer, it can also be made with pork. Plain white rice and a crisp cucumber salad is all that is need to complete a light and tasty meal.

Ingredients


  • 3 chicken breasts

  • 6 green onions, cut in 1-inch pieces

  • 8 water chestnuts

  • Glaze:

  • 2 teaspoons crushed chile piquin

  • 1 tablespoon chile oil

  • 1 teaspoon sesame oil

  • 1 1/4 cup rice wine or dry sherry

  • 2/3 cup mirin*

  • 2 teaspoons soy sauce

  • 2 tablespoons sugar

  • 2 teaspoons minced ginger



Instructions


Cut the chicken into cut into 1-inch cubes or cut crosswise into pieces 2-inches long and ½-inch thick and wide. Thread the chicken on skewers alternating with the onion and water chestnuts.

Combine the chile, oils, rice wine, mirin, soy sauce, sugar, and ginger in a saucepan. Cook over a medium heat until just boiling, reduce the heat, and simmer, uncovered, until the sauce is reduced by half and forms a glaze.

Grill the yakatori over a medium heat for 2 minutes per side or until slightly browned. Brush liberally with the glaze and continue cooking for a couple more minutes per side until the chicken is done. Remove, brush again with the glaze and serve.

*Mirin is sweet sake and is available in Oriental markets.

 

Servings
4-6
Servings
4-6
Chile Chicken Yakatori
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Yakatori got its name from the Japanese words—yaki for grilled and tori for chicken. I have already taken some liberties with traditional recipes in making this spicy version, so if you would prefer, it can also be made with pork. Plain white rice and a crisp cucumber salad is all that is need to complete a light and tasty meal.

Ingredients


  • 3 chicken breasts

  • 6 green onions, cut in 1-inch pieces

  • 8 water chestnuts

  • Glaze:

  • 2 teaspoons crushed chile piquin

  • 1 tablespoon chile oil

  • 1 teaspoon sesame oil

  • 1 1/4 cup rice wine or dry sherry

  • 2/3 cup mirin*

  • 2 teaspoons soy sauce

  • 2 tablespoons sugar

  • 2 teaspoons minced ginger



Instructions


Cut the chicken into cut into 1-inch cubes or cut crosswise into pieces 2-inches long and ½-inch thick and wide. Thread the chicken on skewers alternating with the onion and water chestnuts.

Combine the chile, oils, rice wine, mirin, soy sauce, sugar, and ginger in a saucepan. Cook over a medium heat until just boiling, reduce the heat, and simmer, uncovered, until the sauce is reduced by half and forms a glaze.

Grill the yakatori over a medium heat for 2 minutes per side or until slightly browned. Brush liberally with the glaze and continue cooking for a couple more minutes per side until the chicken is done. Remove, brush again with the glaze and serve.

*Mirin is sweet sake and is available in Oriental markets.

 

Servings
4-6
Servings
4-6
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