Grilled Chicken Balls W Yakitori Sauce Recipes

YAKITORI ( JAPANESE GRILLED CHICKEN SKEWERS)

Steps:

• Bring yakitori sauce to a boil for 5 min then set aside.
• thread the chicken alternately with the green onions onto the skewers.
• grill chicken in a preheated griller, turning every now and then and basting at the same time to keep it moist. drippings can be returned to baste the chicken until it is cooked.
• baste the yakitori again and serve with left over sauce.

YAKITORI (GRILLED CHICKEN SKEWERS)

Steps:

• Cut chicken into one-inch pieces and place in a shallow dish.
• In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).
• If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled with reserved sauce and garnished with scallions.

GRILLED CHICKEN BALLS W YAKITORI SAUCE

Steps:

• 1. Soak bamboo skewers in water for 30 minutes. Place all ingredients for chicken ball in food processor. Process until well mixed. Roll into golf ball size balls. Bring a pot of water to a boil and add the chicken balls and cook in boiling water until chicken balls change color and float to the top. Scoop out the balls with slotted spoon and drain on paper towels.
• 2. To make the sauce put all ingredients except cornstarch and water is saucepan. Bring to a boil. Add the cornstarch slurry and cook until thickened a bit.
• 3. Place the chicken balls on skewers and heat up a grill. Place the balls on the grill and grill brushing with the Yakitori sauce until golden brown.