Chicken Yakitori

Ingredients

• 700 g boneless chicken thighs, skin on if available, cut into 3 cm pieces
• 6 spring onions, white and pale green parts cut into 3 cm lengths
• 80 ml soy sauce
• 80 ml mirin
• 2 tbsp sake or water
• 2 tbsp sugar
• 1 tsp fresh ginger, finely grated
• 1 tbsp neutral oil, for brushing
• 1 tsp toasted sesame seeds, to finish
• shichimi togarashi or chilli flakes, to serve (optional)
• 1 lemon, cut into 4 wedges, to serve

Instructions

1. If using bamboo skewers, soak them in water for 30 minutes so they do not burn. Do this while you prepare the other ingredients.
2. Make the tare glaze. Put the soy sauce, mirin, sake or water, sugar and ginger in a small saucepan and bring to a gentle boil over medium heat, stirring until the sugar dissolves.
3. Simmer the glaze for 8 to 10 minutes, until reduced by about one third and it coats the back of a spoon. Remove from the heat and divide into two bowls: one for basting and one for serving.
4. Thread the chicken and spring onion pieces onto the skewers, alternating them, with 3 to 4 pieces of chicken per skewer. Pack them snugly but not tightly so the heat cooks evenly.
5. Heat a grill or griddle pan to medium-high, or heat the oven to 230°C with a rack set over a lined tray. Brush the skewers lightly with oil.
6. Cook the skewers for 4 minutes without moving them, until the chicken is golden underneath. Turn and cook for another 3 minutes.
7. Brush the skewers with the basting glaze and cook for 1 minute. Turn, brush again and cook for 1 more minute. Repeat once more, until the glaze is sticky and lightly charred at the edges.
8. Check that the thickest piece of chicken reaches 74°C, or cut one open to see no pink and clear juices. Rest the skewers for 2 minutes.
9. Sprinkle with sesame seeds and togarashi if using. Serve hot with the reserved glaze for dipping and the lemon wedges on the side.

Tips

• Use thigh meat rather than breast. It stays juicy over high heat and the fat helps the glaze caramelise.
• Keep the serving glaze in its own bowl and never dip a brush that has touched raw chicken into it. Use the basting bowl only for brushing the skewers.
• Cut the chicken into pieces of an even size so every skewer cooks in the same time.
• If the glaze burns before the chicken is done, lower the heat and baste only in the last few minutes.