Yakitori
TOTAL TIME
50mins
-
COOK TIME
50mins
-
SERVES
2
This recipe lets you enjoy Japanese yakitori. By boiling the chicken meatballs beforehand, they become easier to skewer and cook. Finish by coating them generously with Yakitori Gluten Free Glaze Sauce.
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Ingredients
Chicken Meatballs – Makes 4 Skewers
200g ground chicken
40g onion (finely chopped)
1 tbsp white wine
(A)1 egg yolk
(A)2 tsp plain flour
(A)1 tsp grated ginger
(A)1/4 tsp salt
Enoki Bacon Wraps – Makes 4 Skewers
200g enoki mushrooms
8 slices bacon
A pinch of black pepper
Chicken Thigh and Capsicum Skewers – Makes 4 Skewers
200g chicken thigh
50g red capsicum
50g yellow capsicum
Chicken Thigh Skewers – Makes 4 Skewers
300g chicken thigh
8 tbsp Yakitori Gluten Free Glaze Sauce
1 tbsp vegetable oil
Method
- Make Chicken Meatball
In a bowl, combine the ground chicken, (A), and onion. Mix well with your hands until it becomes sticky. - Boil a large pot of water, then reduce to a gentle simmer and add the white wine. Shape into balls with a spoon, and add them to the pot. Once all the meatballs float to the surface, simmer over low heat to cook through. Drain in a colander, let cool slightly, and then skewer 3 meatballs per skewer.
- Make Enoki Bacon Wraps Cut the root ends off the enoki mushrooms and divide them into 8 portions. Wrap each one in bacon and thread two on each skewer.
- Make Chicken Thigh and Capsicum Skewers Cut the chicken thighs into 12 pieces. Cut the capsicum into small chunks, each piece being 8 portions.
Skewer one piece of chicken followed by two pieces of capsicum, making sure that the top piece is chicken. - Make Chicken Thigh Skewers Cut the chicken thighs into 16 pieces and skewer 4 pieces per skewer.
- Heat 1 tsp of vegetable oil in a frying pan over medium heat. Add the chicken meatball skewers and cook until browned on both sides. Add 3 tbsp of Yakitori Gluten Free Glaze Sauce and toss to coat the skewers evenly.
- Add the enoki bacon wraps and cook until browned on both sides. Cover with a lid and continue cooking over low to medium heat. Add 1 tbsp of Yakitori Gluten Free Glaze Sauce, toss to coat, and sprinkle with black pepper.
- Add the chicken thigh and capsicum skewers and cook until browned on both sides. Cover with a lid and continue cooking over low heat. Once cooked through, remove excess oil from the pan with a paper towel, then increase the heat to medium-high and cook until the surface is crispy and browned. Add 2 tbsp of Yakitori Gluten Free Glaze Sauce and toss to coat evenly.
- Add the chicken thigh skewers and cook until browned on both sides. Once cooked through, wipe away any excess oil from the pan with a paper towel, then increase the heat to medium-high and cook until the surface is crispy and browned. Add 2 tbsp of Yakitori Gluten Free Glaze Sauce and toss to coat evenly.
Key tip
When skewering the chicken thighs, make sure to sew them together.
You can cook chicken thigh and capsicum skewers together.
Besides red and yellow capsicum, you can substitute with green asparagus, green capsicum, zucchini, or other vegetables.
Products used
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