Japanese Yakitori Chicken
Sweet and sticky, garlicky and gingery, Japanese Yakitori Chicken is first marinated and then pan-fried with the most delicious, savoury sauce. Traditionally prepared on skewers, this version uses only a stovetop. It’s quicker and easier, which makes it a great weeknight dinner option.
Ingredients
- 6 boneless, skinless chicken thighs, cut into 1-inch strips
- 1 tbsp. vegetable oil
- 6 cloves fresh garlic, minced
- 1 tbsp. fresh ginger, finely grated
- 1 tsp. dried ginger powder
- ⅓ cup low sodium soy sauce
- 1 tsp. ground black pepper
- ⅓ cup water
- 3 tbsp. mirin
- 6 tbsp. brown sugar
- 1 tbsp. rice wine vinegar
- 1 tbsp. cornstarch
- 1 tsp. toasted sesame seeds
Instructions
- In a bowl, whisk together the low-sodium soy sauce, water, mirin, brown sugar, and rice wine vinegar; whisk until the brown sugar is completely dissolved; set aside.
- Place the chicken pieces in a separate bowl and add the vegetable oil, ground black pepper, garlic, ginger and dried ginger powder; toss together until ingredients are well mixed through.
- Pour in ¼ cup of the prepared sauce mixture; this will create the marinade.
- Stir into the chicken until everything is well combined; marinate for 10 minutes.
- Place a frying pan over medium heat.
- Once the pan is hot, transfer the marinated chicken to it and spread out to cover the surface of the pan.
- Cook the chicken for 7 minutes, turning a few times, until the chicken is cooked through and lightly browned.
- Whisk together the cornstarch with one tablespoon of water until smooth.
- Pour the mixture into the remaining sauce mixture and whisk to combine.
- Pour the sauce into the frying pan and stir through the fried chicken.
- Continue to cook for 2 minutes until the sauce has thickened and adhered to the chicken.
- Remove from the heat, plate, and garnish with the toasted sesame seeds.
