[Easy] Yakitori in a Skillet!

Name: [Easy] Yakitori in a Skillet!
Yield: Serves 4 servings
Ingredients: 2 pieces (about 1.3 lbs / 600 grams) boneless, skin-on chicken thighs; 1 stalk green onion (scallion); 1 tablespoon sake (or dry white wine) (15 ml); 2 tablespoons mirin (or sweet rice wine) (30 ml); 1 tablespoon sugar (12 grams); 3 tablespoons soy sauce (45 ml)

buchoキッチン @cook_40119992

You can recreate the taste of yakitori shop-style grilled chicken using just one skillet at home!
Recipe background:
When I buy yakitori as takeout, it’s often cold and tough by the time I eat it. I wanted to find an easy way to make it fresh at home.

buchoキッチン @cook_40119992

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Ingredients

Serves 4 servings

2 pieces(about 1.3 lbs / 600 grams) boneless, skin-on chicken thighs
1 stalkgreen onion (scallion)
(Sauce)
1 tablespoonsake (or dry white wine) (15 ml)
2 tablespoonsmirin (or sweet rice wine) (30 ml)
1 tablespoonsugar (12 grams)
3 tablespoonssoy sauce (45 ml)

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Steps

1

Remove the skin from the chicken thighs and cut the meat into bite-sized pieces. (If you like, parboil the chicken skin in boiling water with 1 tablespoon sake to make it easier to eat.)
2

Cut the green onion into 1 1/4-inch (3 cm) pieces. Mix the sauce ingredients together in a bowl.
3

Heat a little oil in a skillet. Sear the green onion pieces until browned, then remove them from the pan.
4

Add the chicken skin to the skillet and cook over medium heat until crispy and browned, then remove. Pour off and discard the excess oil from the skillet.
5

Add a little oil to the skillet again. Sear the chicken pieces over medium heat until browned, then cover and steam for 3 minutes.
6

Add the sauce, green onion, and chicken skin to the skillet. Stir to coat everything in the sauce and simmer until the sauce thickens. Done!
7

Serve on a plate. If you like, add a dab of spicy mustard or a sprinkle of chili powder.
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