Sticky Yakitori Skewers

Ingredients

• 500 g boneless chicken thigh (Sliced into 2-inch pieces)
• spring onions (1 bunch; cut into 2-inch pieces)
• bamboo skewers (Enough for 8 skewers)
• salt and pepper (To taste)
• 0.5 cup itsu teriyaki sauce
• 2 tbsp soy sauce
• 2 tsp sesame oil
• 1 clove garlic (Grated)
• 0.5 thumb ginger (Grated)

Steps

1. 1

   Slice the chicken thigh and spring onions into approximately 2-inch pieces.

2. 2

   Thread 3–4 pieces of chicken onto each bamboo skewer, alternating the chicken with pieces of spring onion. Repeat to make 8 skewers.

3. 3

   Season the assembled skewers with salt and pepper.

4. 4

   Mix the teriyaki sauce, soy sauce, sesame oil, grated garlic, and grated ginger together to make the glaze.

5. 5

   For the cast-iron method, grill the skewers over medium-high heat for 7 minutes per side.

6. 6

   Thoroughly brush the cooked skewers with the glaze.

7. 7

   Alternatively, air-fry the skewers at 180°C for 15 minutes, then glaze them and air-fry for a further 5 minutes.

Notes

The source gives two cooking options: cast iron or air fryer. It does not specify whether the bamboo skewers should be soaked before cooking.

Nutrition per serving

• main
• Japanese-inspired
• yakitori
• chicken
• grilled
• air-fryer
• gluten-containing
• soy