Delicious! Just what I was craving. I substituted 2 Tbsp of honey for the sugar and it added the perfect sweetness. I added the garlic to the sauce and a healthy dash of togarashi (Japanese chili powder) to the chicken before grilling. I may reduce the sauce even further next time to thicken it up a bit more. Thanks for sharing.
I lived in Japan as a child and making this just took me back! These are amazing!
These were VERY good! I didn't have mirin, though - and couldn't find it in any stores here - so I used cooking sherry with a tablespoon of white corn syrup and I used an extra tablespoon of sugar. Even my DH like these, and he says he doesn't like Japanese/Chinese food!
While it did not come out exactly like the yakitori I had in Japan, it was very tasty. I did not use garlic (will try next time), and I cooked it in the oven broiling it at high temperature setting (not on the grill, like it should be done). Some people recommend adding ground-up ginger to the sauce. I'll try that next time but all in all the recipe is a success - everyone loved it and that's what really counts. Thanks!
AWESOME!!! So simple but amazingly delicious. This recipe makes enough sauce for more than just 1 lb. of chicken--possibly up to 4 lbs.
I think the best testament to how good this recipe is is that I completely messed it up and it was still great! I replaced the chicken with Quorn pieces as i am veggie which worked really well. I couldn't find bamboo skewers so used tooth picks instead and as my grill is out of action used the cafe style sandwich press to cook them. I also forgot to turn the sauce off and as it cooled down it set into Yakitoffi! Despite all the kerfuffle they were still really good! i served them with left over noodles from the wok bar and saved some for my bento box next day with furikake rice. yum!
This was good but the meat didn't absorb the sauce the way I expected--I wonder if marinating it would help. I cooked them under the broiler so next time I will cook them in the smoker and see if that enhances the taste. Thankfully I had lots of sauce (even though I made less than what was called for), so we poured that on as we were eating--it also went well with the rice. When I've had this dish in restaurants, the meat is thin and wide, so next time, I'll pound the chicken and make thin slices rather than bite-size chunks.
Just like the yakitori I've had in restaurants. Very tasty!
Excellent recipe!! We have made this twice, using boneless chicken breasts. They didn't get too dry under the oven broiler and the sauce is just fantastic. Had leftover sauce and made Shrimp Egg Foo Yung the next day. Fabulous recipe, thanks!
Thank you for making my Memorial Day BBQ a big hit!!! Everyone loved your Yakatori and asked for the recipe. I marinated the chicken in the sauce for a couple of hours, and then basted as you described. It was fab!