Yakotori Japanese Skewered Chicken.
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Composition for Yakotori Japanese Skewered Chicken:
- Provide 1 pound of skinless and boneless chicken thigh, cut into 1 inch cubes.
- Require 1/4 cup for dark soy sauce.
- Provide 1/4 cup of mirin.
- Require 2 tbsp for rice wine.
- Require 2 tbsp - brown sugar.
- Give 2 tbsp minced garlic.
- You need 2 tbsp of freshly grated ginger.
- You need 1/4 cup of scallions, for garnish.
Yakotori Japanese Skewered Chicken steps:
- In a large bowl, mix dark soy sauce, mirin, rice wine, brown sugar, garlic and ginger. Save about 1/3 of the sauce in a small bowl and set aside for later..
- Put the chicken thigh cubes in the bowl and mix. Marinate for about 1 hour..
- Soak the bamboo skewers in water for at least 15 minutes..
- Line the fryer basket with grill mat or a sheet of lightly greased aluminum foil..
- Thread the skewers through the chicken pieces then put the skewers in the fryer basket. Spritz some oil over the skewers and air fry at 380F (190C) for 10-12 minutes, flip once in the middle, until surface is slightly caramelized and the meat is cooked through..
- In the meantime, use a sauce pan to bring the previously set-aside sauce to boil. Stir constantly until the sauce thickens. Put the sauce in a small bowl to be used for dipping..
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