Recipe of Ultimate Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu)
Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Recipe of Any-night-of-the-week Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must first prepare a few ingredients. You can cook Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu) using 8 ingredients and 6 steps. Here is how you can achieve that.
Ingredients and spices that need to be Make ready to make Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu):
- For the Nanbansu Marinade and Dip:
- 1/2 cup rice vinegar (120ml)
- 1/2 cup mirin (120ml)
- 1/4 cup soy sauce (60ml)
- 1/4 cup sugar (1 3/4 ounces; 50g)
- For the Chicken Skewers:
- 1 pound boneless skinless chicken breast and/or thighs (450g), cut into 1 1/2- to 2-inch pieces
- Shichimi togarashi or yuzu kosho, for serving (optional; see note)
Instructions to make Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu)
- For the Nanbansu Marinade and Dip: In a small saucepan, combine soy sauce, vinegar, mirin, and sugar and cook over medium heat, stirring, until the sugar is dissolved. Nanbansu will keep, covered, in the refrigerator for up to 1 month.
- For the Chicken Skewers: Place chicken meat in a 1-gallon zipper-lock bag (if using breast and thigh meat together, place each in a separate bag). Pour 2/3 cup marinade into the bag (or 1/3 cup into each bag), press out the air, and seal. Let marinate 8 hours.
- Soak wooden skewers in water for at least 30 minutes (to prevent them from burning up on the grill). Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate.
- Meanwhile, thread 5 to 6 pieces of chicken (keeping breast and thigh meat separate) onto each skewer, pushing the pieces together so that they’re touching. (This will keep the meat from drying out, but will ensure that the exteriors get crispy.)
- Grill chicken skewers over high heat, turning frequently, until well browned outside and cooked through on the inside, about 10 minutes total. If chicken begins to burn at any point, move to cooler side of grill to finish cooking.
- Serve chicken skewers with the remaining nanbansu on the side for dipping. If you like, you can also sprinkle some shichimi togarashi (Japanese chili blend) onto the skewers or mix a little yuzu kosho into the nanbansu dipping sauce for some extra flavor and heat.
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