Chicken Yakitori

1. 1

   Slice chicken into thin diagonal strips; thread strips loosely onto soaked wooden skewers. Place skewers, in single layer, in large shallow dish.

2. 2

   Combine mirin and kecap manis in a small bowl. Pour half the marinade over skewers; reserve remaining marinade. Cover; refrigerate 3 hours or overnight.

3. 3

   Cook drained skewers on heated oiled grill pan (or on the grill) until chicken is cooked through.

4. 4

   Meanwhile, simmer reserved marinade in a small saucepan on low heat until reduced by half.

5. 5

   Sprinkle skewers with sesame seeds. Serve with hot marinade for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.