Chicken Skin Yakitori
Yakitori is a popular Japanese skewered dish, and using chicken skin gives it a deliciously crispy and savory twist. Once you've figured out where to buy chicken skin, trying out this recipe is a must!
Equipment
- 1 grill or stovetop grill pan
- 1 small saucepan
- 1 Mixing bowl
Ingredients
- 1 lb chicken skin
- 1 tbsp of soy sauce
- 2 tbsp of mirin (sweet rice wine)
- 1 tbsp of sake
- 1 tbsp of sugar
- 2 thinly sliced of green onions (optional for garnish)
- 8 - 10 bamboo skewers
Instructions
- Preparation: Cut chicken skin into strips, about 1-inch wide.
- In a mixing bowl, marinate chicken skin strips in a mixture of soy sauce, mirin, sake, and sugar. Let it sit for about 10 minutes.
- Preheat the grill or grill pan over medium heat.
- Thread the chicken skin onto the bamboo skewers, weaving it in and out to create a wavy pattern.
- Place the skewered chicken skin on the grill and cook for 4-5 minutes on each side or until golden brown and crispy.
- While grilling, heat the marinade in a saucepan over low heat until it thickens slightly. This will be your dipping sauce.
- Once cooked, remove the chicken skin yakitori from the grill and brush with the thickened sauce.
- Garnish with sliced green onions if desired.
Notes
- Ensure your grill or pan is hot enough to render the fat from the chicken skin and make it crispy.
- If using bamboo skewers, soak them in water for about 30 minutes before skewering. This prevents them from burning during grilling.
- You can also add a bit of crushed garlic or ginger to the marinade for an extra kick of flavor.