I like my chicken wings simply salt grilled the best I wanted to give them more flavor so I marinated them and the results were sublime.I think the the key are kombu tea and sesame oil. It's really delicious.Combine the flavoring ingredients very well at Step 3.Coat the chicken wings properly. Recipe by yukihapi

I made this when I needed one more quick dish and had some leftover chicken. For 2 servings. Recipe by Kitchen sana

My daughter loves Thai food, but she isn't old enough to drink alcohol.I made this in the gai yang style, thinking of delicious Thai chicken we could eat together.For the chicken you can use thigh meat, wings, or wing tips. Either is OK.If you're using boned meat please cut it so that it will cook through. Recipe by Majuju

I always make this with chicken thighs, but I thought if I could make it in the salted chicken style then chicken breasts could also become nice and tender.Since you flour the chicken breasts when you add the sauce it'll develop a creamy thickness.Peppering the meat before applying the flour gives it a more developed taste. Recipe by Hokkori-no

I recreated a delicious izakaya-style sauce!Adjust the spiciness with the doubanjiang.It's especially delicious if you make it slightly on the runnier side and heat it and the flavor will really come out. Recipe by Cooking S Papa

Because I had said "I want to eat delicious yakitori!", I picked up this Yakitori Shop technique from a friend at a bar-b-que.This is easy to do at home, and enhances your home made yakitori.The important thing is to alter between skin and meat when skewering the kebobs. This makes it juicy.The texture really changes when you cut the skin into pieces instead of using it uncut.It's important to keep turning the kabob when cooking so it doesn't burn. You can also try grilling in aluminum foil. Recipe by papikun

I tried "Very Juicy Salty Fried Chicken"and wanted make a healthy version by grilling the chicken instead. The same amount of salt as sugar, and grated garlic work well!The grilling time differs, depending on the type of and how many skewers you can cook at once.Keep an eye on the skewers as they cook and adjust the grilling time accordingly.If they look like they're burning on the surface, but not cooked through, take them out of the grill and microwave to heat through. Recipe by Hokkori-no

I was wondering what type of dish would go well with the nasi goreng (Indonesian fried rice) that I had made and then I thought of this satay! The marinade and dipping sauce are all approximate amounts, so adjust the richness and whatnot to suit your tastes!The ingredients can be found at the import store 'Kaldi.' There really aren't any special tips. Just marinate well before grilling! If you don't have a yakitori grill, you can use a fish grill or a regular grill, or even the frying pan! For 2 servings. Recipe by U-chanchinogohan

I made this in a hurry as a bento item, but it was delicious so I turned it into a recipe. Just a little bit of miso gives a nice fragrance.I used 6 chicken tenders, but I think you can use anywhere from 4 to 8. Recipe by Raby

I got this out of one of my mom's recipe books it is a really good appetizer.

I'm tweaking a recipe that I found from the net. This is quite easy and tasty. I made some for my kids' bento.

So simple, so juicy, so delicious!Yakitori literally means, "grilled chicken." But, also refers to any skewered foods in general. Yakitori is also made with bite sized pieces of chicken meat, chicken skin, chicken offal - like chicken livers, cartilage or gizzards. Or, other meats and vegetables skewered on soaked bamboo scewers. AKA, "Kushi." It's also always grilled over binchōtan charcoal.Unfortunately, my small Yakatori Grill is currently being refurbished and my students were forced to cook them on my gas grill this evening. Just know that binchōtan charcoal under a traditional Yakitori Grill absolutely makes this dish flavor wise. You can find all of these ingredients, including the grill, at your local Asian market.