YAKITORI CHICKEN

Ingredients

• 8 12-inch or 16 8-inch bamboo skewers, soaked in water for 1/2 hour or more
• Sauce:
• 1 cup saki
• 1/2 cup mirin
• 2 garlic cloves, pressed
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon crushed red pepper flakes
• 3 tablespoons sugar
• 2 tablespoons dark soy sauce
• 1/2 cup (regular) soy sauce
• Chicken and Scallions
• 2 pounds boneless skinless chicken thighs, cut into bite-sized (3/4-inch) pieces
• 1 bunch scallions (the thicker the better) cut crosswise, into 3/4 inch pieces
• Optional garnish:
• Ground sansho pepper
• Japanese 7 spice powder
• * if you can’t find sancho or 7 spice, you may have better luck finding szechuan pepper. In a pinch, a sprinkling of salt and fresh ground black pepper will do

Instructions

• Heat the grill. Thread chicken and scallion items onto the skewers, alternately

• create the Sauce: in an exceedingly tiny pot mix the saki, mirin, garlic, ginger, red pepper, sugar and soy sauces. Simmer for 5-10 minutes, till sauce is reduced by regarding one quarter.

• Grill the skewers for two minutes. Brush with sauce and switch, brush with sauce on the opposite facet. Grill for 5-8 minutes additional, brushing with sauce each a pair of minutes, till the chicken is stewed through and glazed.

• Serve yakitori with sansho and seven spice to sprinkle on prime.