My weeknight take on a traditional Japanese favorite, delivering maximum flavor with minimal fuss. Chicken Yakitori is traditionally grilled over charcoal on skewers, and it's one of my favorite Japanese dishes. This weeknight version skips the skewers and brings everything together in a cast-iron skillet.
The chicken is lightly coated in cornflour, giving it a beautiful texture, while the leeks soften and sweeten as they cook. Everything gets tossed in a simple, three-ingredient yakitori sauce that reduces to a glossy, savory-sweet glaze.
It's quick, comforting and absolutely delicious served over a bowl of steamed rice.
Prep time: 15 minutes
Cook time: 15–20 minutes
Organic Ingredients, serves 4
For the Yakitori Sauce
½ cup soy sauce
½ cup mirin
2 tablespoons sugar
For the Chicken
2 lbs boneless, skinless chicken thighs
3 leeks
½ tsp Celtic sea salt
1 tsp freshly ground white or black pepper
1 tsp ground ginger
1 heaped tablespoon cornflour (cornstarch)
2 tablespoons olive oil, for cooking
Method
1. Make the Yakitori Sauce
Combine the soy sauce, mirin and sugar in a small saucepan over medium heat. Bring to a gentle simmer, stirring until the sugar dissolves.
Allow the sauce to simmer for approximately 8–10 minutes, until slightly reduced and beginning to thicken. Set aside.
2. Prepare the Chicken and Leeks
Trim any excess fat from the chicken thighs and cut into evenly sized, bite-sized pieces.
Remove the tough outer layers of the leeks, wash thoroughly to remove any grit, and cut into rounds, roughly the same size as the chicken.
3. Season the Chicken
Place the chopped chicken in a bowl and season with the salt, freshly ground white or black pepper and ground ginger.
Add the cornflour and use your hands to toss everything together, ensuring the chicken is evenly coated.
4. Cook the Chicken and Leeks
Heat a large cast-iron skillet over medium-high heat with the olive oil.
Once hot, use kitchen tongs to arrange the chicken and leeks in a single layer, working in batches to avoid overcrowding the pan. I cook mine in two batches.
Allow to cook undisturbed for approximately 3 minutes on one side, until the chicken begins to turn golden.
Starting with the pieces you added first, turn the chicken and leeks and cook for another 3 minutes on the other side.
Remove and set aside on a plate while you cook the second batch.
5. Add the Sauce
Return the first batch of chicken and leeks to the skillet and pour in the prepared yakitori sauce, tossing everything together to coat evenly.
Continue cooking for a few more minutes, allowing the sauce to bubble gently and reduce into a beautiful, sticky glaze. Make sure the chicken is cooked all the way through.
6. Serve
Serve over steamed rice, spooning any extra sauce from the skillet over the top.
The makings of a weeknight dinner.
Chicken cut and seasoned, leeks cut and sauce ready
Sticky, umami goodness.
Delicious with steamed rice and chopsticks!