Chicken Yakitori

Chicken Yakitori Tips

What is yakitori sauce made of?

Individual yakitori sauces will vary, of course, based on the cook’s background and preferences (it’s a little like asking what’s in a barbecue sauce). A basic homemade yakitori sauce is made of soy sauce, mirin, sake and sugar, but can also include sesame oil and spices such as garlic, ginger and a spicy pepper sauce like Sriracha. Commercially available yakitori sauces in the United States usually include soy sauce, spices, and a sweet syrup, such as corn syrup or molasses.

What are the best cuts of chicken for chicken yakitori?

In Japan, you’ll find all parts of the chicken used in yakitori, from thighs, breasts and tenders to the skin, tail and heart. For a basic homemade recipe, boneless, skinless chicken thighs are your best bet.

What should I pair with chicken yakitori?

Chicken yakitori is most often served in appetizer portions, and you can serve it alongside other small bites, like spicy edamame. You can also make it into a full meal by pairing it with rice (either plain sushi rice or rice cooked with minced ginger root and scallions) and a simple green vegetable. Mushrooms, quartered and sauteed in a light oil and finished with a dash of soy sauce would work well, too. Or, try pairing it with a cold side dish, like a noodle dish, too.

How do I store chicken yakitori?

When stored in a shallow, airtight container or tightly wrapped in foil, the cooked chicken skewers will keep in the refrigerator for 3-4 days. The sauce, on its own, can be kept in an airtight lidded jar for 2-3 months.

—Hazel Wheaton, Taste of Home Books Editor