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Yakitori (Grilled Chicken Skewers with Yuzu-kosho)
Yakitori (Grilled Chicken Skewers with Yuzu-kosho)
Ingredients (8 skewers)
| Chicken breast |
1 (250g) |
| Chicken tender |
4 (240g) |
| [A] |
|
|
Sake |
2 Tbsp |
|
Salt |
1/2 tsp |
| Vegetable oil |
1/2 Tbsp |
| S&B Prepared Spicy Citrus Paste (Yuzu-kosho) |
As needed |
| Bamboo skewers |
8 |
Directions
- Remove the skin from the chicken breast and cut the chicken breast into bite-size pieces.
Remove the tendon from the chicken tender and cut it into 4 or 5 pieces.
- Prepare two bowls and put the chicken breast pieces in one bowl and the chicken tender pieces in the other.
Add half of [A] to each of the bowls. Marinate the chicken pieces in the mixture with your hand and leave for 5 minutes.
- Thread 4 or 5 chicken pieces from [2] on each skewer.
- Put vegetable oil in a frying pan. Lay [3] on the frying pan and cook over medium heat for 2 minutes.
Turn over the chicken pieces and cook for another 1 to 2 minutes. Cover the pan with a lid and cook for another 3 minutes.
- Serve the chicken on skewers on a plate and top them with Yuzu-kosho.
