How to Make Jamie Oliver Yakotori Japanese Skewered Chicken

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, yakotori japanese skewered chicken. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Yakotori Japanese Skewered Chicken is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Yakotori Japanese Skewered Chicken is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook yakotori japanese skewered chicken using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Yakotori Japanese Skewered Chicken:

1. Get 1 pound skinless and boneless chicken thigh, cut into 1 inch cubes
2. Prepare 1/4 cup dark soy sauce
3. Get 1/4 cup mirin
4. Take 2 tbsp rice wine
5. Make ready 2 tbsp brown sugar
6. Get 2 tbsp minced garlic
7. Prepare 2 tbsp freshly grated ginger
8. Take 1/4 cup scallions, for garnish

Steps to make Yakotori Japanese Skewered Chicken:

1. 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.
2. Put the chicken thigh cubes in the bowl and mix. Marinate for about 1 hour.
3. Soak the bamboo skewers in water for at least 15 minutes.
4. Line the fryer basket with grill mat or a sheet of lightly greased aluminum foil.
5. 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.
6. 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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