a yakitori recipe for crispy chicken skin. Kawa, or chicken skin, is threaded on skewers and grilled for a Japanese-style appetizer that is crunchy but juicy. Serve with tare or yakitori sauce.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 12 skewers |
Ingredients
- 12 (6 inch) bamboo skewers
- ¼ cup soy sauce
- ¼ cup mirin
- ⅛ cup sake
- ⅛ cup water
- 1 teaspoon packed light brown sugar
- ¼ green onion, sliced diagonally
- ¾ pound chicken skin, cut into 1 1/2-inch wide strips
- salt to taste
Instructions
- Soak skewers in water for at least 30 minutes to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine soy sauce, mirin, sake, water, brown sugar, and green onion in a saucepan. Bring to a light boil over medium-high heat. Reduce heat to low and let simmer until sauce has reduced slightly, 3 to 5 minutes. Set aside to cool.
- Meanwhile, thread chicken skin onto skewers lengthwise; skin should be slightly bunched up, but not too taut. Sprinkle skewers with salt.
- Cook skewers on the preheated grill until nicely browned and crispy but not until fat has completely rendered, about 5 minutes. Flip and cook until other side is crispy, about 5 minutes more.
- Blot each yakitori lightly with a paper towel before serving. Serve with cooled tare sauce on the side.
- For reference, each strip of chicken skin should weigh about 1 ounce each.
Nutrition Facts
| Calories | 91 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 324 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |