Chicken Yakitori with Sesame-Free Sauce

Instructions

1. 1Cut the about 680 g of boneless, skinless chicken thighs into 2.54 cm (2.5 cm) cubes.
2. 2In a medium bowl, whisk together the 1/2 cup of soy sauce (or tamari for gluten-free), 1/4 cup of mirin, 2 tablespoons of sake, 1 tablespoon of brown sugar, 1 teaspoon of finely minced ginger, and 2 finely minced cloves of garlic.
3. 3Add the cubed chicken to the sauce in the bowl, ensuring all pieces are coated. Let the chicken marinate at room temperature for at least 15 minutes.
4. 4Thread the marinated chicken cubes onto skewers, leaving a small space between each piece to ensure even cooking.
5. 5Heat 1 tablespoon of vegetable oil in a large skillet or grill pan over medium-high heat until the oil is shimmering, reaching approximately 190°C.
6. 6Place the chicken skewers in the hot pan, ensuring they are not overcrowded. Cook for 6-8 minutes per side, turning occasionally, until the chicken is golden brown and cooked through, reaching an internal temperature of 74°C when measured with a meat thermometer.
7. 7While the chicken cooks, finely chop the 2 stalks of green onions. Once the chicken is cooked, transfer the skewers to a serving platter, garnish with the chopped green onions, and serve immediately alongside the 4 cups of cooked white rice.

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