Description
A cozy and flavorful Japanese street food experience with grilled chicken skewers coated in a delicious glaze.
Ingredients
Scale
- 5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced (or 1 tsp ginger powder)
- 1 tsp ground black pepper
- 1/3 cup soy sauce
- 1/3 cup water
- 3 tbsp mirin (or apple cider vinegar)
- 1/4 cup + 2 tbsp brown sugar
- 1 tbsp distilled vinegar or rice vinegar
- 1 tbsp cornstarch (for thickening)
- 6–7 wooden skewers (soaked in water for 10–20 minutes)
Instructions
- Soak the wooden skewers in water for 10-20 minutes to prevent burning during grilling.
- In a mixing bowl, whisk together the soy sauce, water, mirin (or your substitute), brown sugar, and vinegar until the sugar dissolves completely.
- Trim any excess fat or cartilage from the chicken pieces. Cut them into 1–2 inch chunks and lightly pound to tenderize the meat.
- In a large bowl, combine the minced garlic, ginger, ground black pepper, and 1/4 cup of the prepared sauce. Add the chicken chunks and toss until evenly coated. Marinate for at least 10 minutes.
- Pour the remaining sauce into a saucepan and place it over medium heat, bringing it to a gentle boil.
- In a small bowl, mix 1 tbsp of cornstarch with 2 tbsp of the sauce to create a slurry. Stir this mixture into the boiling sauce. Let it simmer until thickened.
- Thread the marinated chicken onto the soaked skewers, then grill or broil over medium-high heat for 8-12 minutes, basting with the thickened sauce until caramelized and cooked through.
Notes
Marinating chicken overnight deepens flavors. Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 2 skewers
- Calories: 300
- Sugar: 25g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg