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Yakitori (Japanese Style Chicken Skewer) Recipe

  • Difficulty Level: 1
  • Serves Serves: 2
  • Preparation

    10 mins

  • Cooking

    15 mins

$name Asian Food Vegetable Chicken Appetizer Easy Recipes Less Than 30 mins
Juicy chicken skewers glazed with Lee Kum Kee Sushi Unagi Sauce and balanced with Less Sodium Soy Sauce, creating a classic Japanese dish with harmony of sweet and savory.

What you’ll need

Ingredients

  • 1lb. chicken thigh
  • 0.5lb. naga negi (Japanese long onion)
  • 10 pcs. bamboo skewers
  • ¼ cup cooking oil

Marinade

  • 4-6 slices ginger
  • 2 Tbsp. sake
  • 2 Tbsp. brown sugar
  • 2 Tbsp. mirin
  • ¼ cup water
  • 4 Tbsp. Lee Kum Kee Less Sodium Soy Sauce

Seasoning

  • 1 Tbsp. shichimi pepper (optional)
  • 1 cup Lee Kum Kee Sushi Unagi Sauce

Made with
Lee Kum Kee products

Sushi Unagi Sauce 5.3 lb (2.40 kg), Pail

Marinade Sauces, Ready Sauces

Sushi Unagi Sauce (Unagi No Tare)
Less Sodium Soy Sauce 64 fl oz (2 qt) 1.9L, Pail

Soy Sauces

Less Sodium Soy Sauce

How to make it

  1. Rinse the chicken thighs and pat dry with paper towels. Cut into pieces approximately 3x3 cm in size. Cut the white part of the naga negi into 3 cm segments.
  2. Mix all marinade ingredients in a bowl. Add the chicken pieces and marinate for about 30 minutes.
  3. Remove the chicken from the marinade and drain excess liquid. Thread the chicken and scallion pieces alternately onto bamboo skewers.
  4. Preheat an open-flame grill. Brush the grill grate with oil. Arrange the skewers on the grate. Brush with Lee Kum Kee Unagi Sauce and grill slowly until fragrant. Flip and brush again. Repeat brushing both sides 2–3 times. Grill until golden brown, slightly charred, and cooked through.
  5. Serve with shichimi pepper, if desired.
  6. Tips: If you don’t have an open-flame grill, you may use the oven’s broil setting instead.

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