Ingredients
Units
Scale
- 6 boneless chicken thighs
- 150ml (1/4 pint) Japanese soy sauce
- 90g (1/2 cup) sugar
- 25ml (1 1/2 tbsp) sake or dry white wine
- 15ml (1 tbsp) plain all-purpose flour
Instructions
- Soak 12 wooden skewers in water for at least 30 minutes. Make the sauce. Stir the soy sauce, sugar, sake or wine into the flour in a small pan and bring to the boil, stirring. Lower the heat and simmer the mixture for 10 minutes, or until the sauce is reduced by one-third. Set aside.
- Cut each chicken thigh into bite-size pieces and set aside.
- Preheat the grill/broiler or prepare the barbecue.
- Thread the chicken on to the drained skewers. Grill/Broil under a medium heat or cook on the barbecue, brushing generously several times with the sauce. Allow 5-10 minutes, or until the chicken is cooked but still moist.
- Serve with yakitori sauce.
Notes
- Bite-size chunks of turkey breast, lean boneless pork or lamb fillet can be used instead of chicken. Small, whole button mushrooms are also delicious for a vegetarian alternative.
- Serve with rice or noodles.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 piece
- Calories: 81
- Sodium: 189 mg
- Fat: 4.86 g
- Saturated Fat: 1.358 g
- Protein: 7.96 g
- Cholesterol: 29 mg