| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 20 balls |
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 large eggs
- 1 tablespoon roughly chopped garlic
- 2-inch piece fresh ginger plus 2 tablespoons roughly chopped
- 2 scallions, roughly chopped
- 1 teaspoon salt
- 3 teaspoons flour
- 3 teaspoons cornstarch
- 1/2 cup panko bread crumbs
- 2 quarts water
- 1/2 cup sake wine
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons honey
- 2 teaspoons cornstarch
- Fresh cilantro leaves, for garnish
- Chopped green onion, for garnish
- Sesame seeds, for garnish
- Cayenne pepper, for garnish
- Sweet Chili Dipping Sauce, recipe follows
- Special Equipment: 20 (6-inch) bamboo skewers, soaked in water
- 3/4 cup sweet chili sauce
- 1 tablespoon chopped cilantro leaves
- 1 tablespoon minced green onion
- 1/2 tablespoon toasted sesame seeds
- 1/8 teaspoon cayenne pepper
Instructions
- In a food processor, pulse together chicken, eggs, garlic, 2 tablespoons ginger, scallions, salt, flour, cornstarch and panko until well combined. Form chicken mixture into 1 1/2-inch balls. To prevent mixture from sticking to your fingers, wet hands with water between rolling balls. Place balls on a plate, without touching.
- Meanwhile, roughly chop the 2-inch piece of ginger and in a medium pot over high heat, bring water to boil and add ginger. Place 8 to 10 balls at a time into the water. Cook for about 6 minutes. (Balls will float to top and change color, but inspect for pink on outside.) Remove from water using a slotted spoon and drain on paper towels. Repeat until all balls are cooked. When cool enough to handle, thread 3 balls per bamboo skewer and set aside.
- To make the yakitori sauce, whisk together sake, soy sauce, mirin, honey and cornstarch in a small saucepan. Bring to a boil over medium-high heat, reduce heat to medium and simmer, stirring occasionally, until thickened, about 2 minutes.
- Preheat gas grill to medium heat. Place skewers on lightly oiled grill. (Wipe oil on with a paper towel.) Cook 7 to 10 minutes, turning gently as they brown lightly. When chicken is done, lightly baste balls with the yakitori sauce. Place skewers on serving plate, drizzle with additional yakitori sauce. Sprinkle with cilantro, green onion, sesame seeds and cayenne pepper. Serve immediately with Sweet Chili Dipping Sauce.
- In a small bowl, whisk together ingredients.
- Yield: 3/4 cup
- Prep time: 5 minutes
Reviews
Wow yakitori?- this is not! Akitori is so much simpler.. think about it..it’s Japanese..and they are very strict..
This recipe was just what I needed for boneless skinless chicken thighs! I was lucky in that I had all the ingredients on hand. I tried to modify the recipe for one pound of chicken then forgot and ended up using the original recipe. This made the mixture very wet so I added 1/2 cup more of panko bread crumbs. Came out just fine. Served them with grilled carrots, asparagus, and mushrooms. Made a wonderful meal. Next time, I will try in portions in the original recipe!
So much flavor! Great appetizer. I try to make recipes the first time as supplied, but I didn’t have Sake or Mirin. Used little white wine , sherry with a little sugar (Internet’s suggestion for Mirin).I couldn’t find Chili Sauce in grocery store so I bought Thai chili sauce and added fresh tomato to the sauce. Turned out great! I made them a head and warmed them up in the oven for about 10 minutes. All seemed to enjoy..even the children who attended the party. I had made quite a lot so I made the balls (kept them raw), & flash froze them for the next party…can’t wait.
added 1 tbsp of 18 yr old balsamic vinegar to the yakitori
sauce
added the zest of one lemon to the
dipping sauce
used the meat grinding attachment on the kitchen aid
to grind the chicken and spices
mixed by hand
worked very well although pre grond turkey or chicken would speed the process up
sauce
added the zest of one lemon to the
dipping sauce
used the meat grinding attachment on the kitchen aid
to grind the chicken and spices
mixed by hand
worked very well although pre grond turkey or chicken would speed the process up
Like others, I did not have any Sake nor could I find any Murin in my town so I substitued using White Zenfandel. I also used my broiler to brown the chicken balls and it worked just fine. I also decided to add pineapple to the bamboo skewers. YUMMY! Even though I altered the recipe, it is well worth the time and your taste buds will be forever happy.
Guy, you’re great!!!
Guy, you’re great!!!
Ok! It’s a fair amount of prep work, so if you’re looking for quick n easy, keep lookin’. But! If you have the food processor, the ingredients and the time, this is well worth the effort. The result is a moist n tender bite, with a complex medley of flavors, sweet, salty and spicy. Impressed my guests enormously, especially with the sweet chili dipping sauce. (make a double batch of the dipping sauce!)
Comments: I didn’t have sake, so used a dry white wine instead. Nor did I grill the chicken balls as suggested, but rather browned them in my panini cooker, cooking both sides simultaneously, about four minutes total, turning once.
Guy….You are WICKED…….
I adore you so much….especially when you make lots of asian stuff…since Im Australian-Asian!!!!!
You are the BEST…mate!!!! And this recipe…SUPER YUMMY….
I adore you so much….especially when you make lots of asian stuff…since Im Australian-Asian!!!!!
You are the BEST…mate!!!! And this recipe…SUPER YUMMY….
Made this and it is fantastic!. Go Big Guy – I love you.
I got to taste this when Guy prepared it and it is delicious – can’t wait to make it. Could probably be a main course also served along side some rice and sugar snap peas.