Yakitori chicken

• Meat

  • 2 lbs Chicken thighs, boneless skinless

• Produce

  • 1 Chicken and scallions
  • 2 Garlic cloves
  • 1 tsp Ginger, fresh
  • 1 bunch Scallions

• Condiments

  • 1/2 cup Mirin
  • 2 tbsp Soy sauce, dark
  • 1/2 cup Soy sauce, regular

• Baking & Spices

  • 1 Japanese 7 spice, powder
  • 1/2 tsp Red pepper flakes
  • 1 Sansho pepper, Ground
  • 3 tbsp Sugar

• Beer, Wine & Liquor

  • 1 cup Saki

• Other

  • 8 12-inch or 16 8-inch bamboo skewers, soaked in water for ½ hour or more

Found on panningtheglobe.com

Description

Ingredients

• 8 12-inch or 16 8-inch bamboo skewers, soaked in water for ½ hour or more
• Sauce:
• 1 cup saki
• ½ cup mirin
• 2 garlic cloves, pressed
• 1 teaspoon minced fresh ginger
• ½ teaspoon crushed red pepper flakes
• 3 tablespoons sugar
• 2 tablespoons dark soy sauce
• ½ cup (regular) soy sauce
• Chicken and Scallions
• 2 pounds boneless skinless chicken thighs, cut into bite-sized (3/4-inch) pieces
• 1 bunch scallions (the thicker the better) cut crosswise, into ¾ inch pieces
• Optional garnish:
• Ground sansho pepper
• Japanese 7 spice powder
• * if you cant find sancho or 7 spice, you may have better luck finding szechuan pepper. In a pinch, a sprinkling of salt and fresh ground black pepper will do.

Directions

• Heat the grill. Thread chicken and scallion pieces onto the skewers, alternately
• Make the Sauce: In a small pot combine the saki, mirin, garlic, ginger, red pepper, sugar and soy sauces. Simmer for 5-10 minutes, until sauce is reduced by about one quarter.
• Grill the skewers for 2 minutes. Brush with sauce and turn, brush with sauce on the other side. Grill for 5-8 minutes more, brushing with sauce every 2 minutes, until the chicken is cooked through and glazed.
• Serve yakitori with sansho and 7 spice to sprinkle on top.