Chile Chicken Yakatori Recipe

Chile Chicken Yakatori Recipe

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45 juta s/d 2.5 milyar listing 2017
Chile Chicken Yakatori Recipe Chile Chicken Yakatori Recipe Yakatori got its name from the Japanese words “yaki” for grilled and “tori” for chicken. I have already taken some liberties with traditional recipes in making this spicy version, so if you prefer, you can also make it with pork. Plain white rice and a crisp cucumber salad are all you need to complete a light and tasty meal. Mirin is sweet sake and is available in Oriental markets. Ingredients : 3 chicken breasts 6 green onions, cut in 1-inch (2.5 cm) pieces 8 water chestnuts 2 teaspoons (10 mL) crushed chile piquin 1 tablespoon (15 mL) chile oil 1 teaspoon (5 mL) sesame oil 11/4 cup (295 mL) rice wine or dry sherry 2/3 cup (158 mL) mirin 2 teaspoons (10 mL) soy sauce 2 tablespoons (30 mL) sugar 2 teaspoons (10 mL) minced ginger Method : Cut the chicken into 1-inch (2.5 cm) cubes or crosswise into pieces 2 inches (5 cm) long and 1/2 inch (1 cm) thick and wide. Thread the chicken on skewers, alternating with the green onion and water chestnuts. In a saucepan, combine the chile, oils, rice wine, mirin, soy sauce, sugar, and ginger. Cook over medium heat until just boiling. Reduce the heat and simmer, uncovered, until the sauce is reduced by half and forms a glaze. Grill the yakatori over medium heat for 2 minutes per side or until lightly browned. Brush liberally with the glaze and continue cooking for a couple more minutes per side, until the chicken is done. Remove, brush again with the glaze, and serve.
Chile Chicken Yakatori Recipe

Chile Chicken Yakatori Recipe

Yield : 4-6 servings Heat Scale : Medium Yakatori got its name from the Japanese words “yaki” for grilled and “tori” for chicken. I have already taken some liberties with traditional recipes in making this spicy version, so if you prefer, you can also make it with pork. Plain white rice and a crisp cucumber salad are all you need to complete a light and tasty meal. Mirin is sweet sake and is available in Oriental markets. Ingredients :
  • 3 chicken breasts
  • 6 green onions, cut in 1-inch (2.5 cm) pieces
  • 8 water chestnuts
  • 2 teaspoons (10 mL) crushed chile piquin
  • 1 tablespoon (15 mL) chile oil
  • 1 teaspoon (5 mL) sesame oil
  • 11/4 cup (295 mL) rice wine or dry sherry
  • 2/3 cup (158 mL) mirin 2 teaspoons (10 mL) soy sauce
  • 2 tablespoons (30 mL) sugar
  • 2 teaspoons (10 mL) minced ginger
Method :
  1. Cut the chicken into 1-inch (2.5 cm) cubes or crosswise into pieces 2 inches (5 cm) long and 1/2 inch (1 cm) thick and wide. Thread the chicken on skewers, alternating with the green onion and water chestnuts.
  2. In a saucepan, combine the chile, oils, rice wine, mirin, soy sauce, sugar, and ginger. Cook over medium heat until just boiling. Reduce the heat and simmer, uncovered, until the sauce is reduced by half and forms a glaze.
  3. Grill the yakatori over medium heat for 2 minutes per side or until lightly browned. Brush liberally with the glaze and continue cooking for a couple more minutes per side, until the chicken is done. Remove, brush again with the glaze, and serve.
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Thursday, 23 November 2017

Chile Chicken Yakatori Recipe

Article Categories : Japanese Recipes, Recipes

Chile Chicken Yakatori Recipe

Chile Chicken Yakatori Recipe

Yield : 4-6 servings
Heat Scale : Medium

Yakatori got its name from the Japanese words “yaki” for grilled and “tori” for chicken. I have already taken some liberties with traditional recipes in making this spicy version, so if you prefer, you can also make it with pork. Plain white rice and a crisp cucumber salad are all you need to complete a light and tasty meal. Mirin is sweet sake and is available in Oriental markets.

Ingredients :

  • 3 chicken breasts
  • 6 green onions, cut in 1-inch (2.5 cm) pieces
  • 8 water chestnuts
  • 2 teaspoons (10 mL) crushed chile piquin
  • 1 tablespoon (15 mL) chile oil
  • 1 teaspoon (5 mL) sesame oil
  • 11/4 cup (295 mL) rice wine or dry sherry
  • 2/3 cup (158 mL) mirin 2 teaspoons (10 mL) soy sauce
  • 2 tablespoons (30 mL) sugar
  • 2 teaspoons (10 mL) minced ginger

Method :

  1. Cut the chicken into 1-inch (2.5 cm) cubes or crosswise into pieces 2 inches (5 cm) long and 1/2 inch (1 cm) thick and wide. Thread the chicken on skewers, alternating with the green onion and water chestnuts.
  2. In a saucepan, combine the chile, oils, rice wine, mirin, soy sauce, sugar, and ginger. Cook over medium heat until just boiling. Reduce the heat and simmer, uncovered, until the sauce is reduced by half and forms a glaze.
  3. Grill the yakatori over medium heat for 2 minutes per side or until lightly browned. Brush liberally with the glaze and continue cooking for a couple more minutes per side, until the chicken is done. Remove, brush again with the glaze, and serve.