I took this recipe from the website allrecipes.com. I have used it before and it’s really good. The original recipe makes 4 cups of marinade, but I used the conversion calculator within the recipe website to work it out to 4 servings. The 4 serving recipe is what is listed below. My kids love this one!
3 Tablespoons vegetable oil
1 Tablespoon and 1 1/2 teaspoons soy sauce
1 Tablespoon Worcestershire sauce
1 Tablespoon red wine vinegar
2 teaspoons lemon juice
3/4 teaspoon dry mustard
1/8 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon finely minced fresh parsley
1. In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper and parsley.
2. Use to marinade chicken before cooking as desired. The longer you marinate, the more flavor it will have.
You have to make this! This recipe is taken from “Food” by Guy Fieri. Instead of buying a whole bottle of sake, I just bought a 300ml size of draft sake. The mirin I found at Supervalu.
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
3 large eggs
1 tablespoon roughly chopped garlic
2-inch piece ginger, plus 2 tablespoons peeled, roughly chopped ginger
2 green onions, roughly chopped, plus more for garnish
1 teaspoon fine sea salt
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1/2 cup panko bread crumbs
2 quarts of water
Yakitori Sauce (recipe follows)
Cilantro leaves, for garnish
Sesame seeds, for garnish
Cayenne pepper, for garnish
Sweet Chili Dipping Sauce (recipe follows)
Special Equipment: Twenty 6-inch bamboo skewers, soaked in water
1. In a food processor, pulse together the chicken, eggs, garlic, the chopped ginger, green onion, salt, flour, cornstarch, and panko until well combined. Form the chicken mixture into 1 1/2-inch balls. To keep the mixture from sticking to your fingers, wet your hands with water between rolling the balls. Place balls on a plate, leaving space between them.
2. Meanwhile, bring the water to a boil over high heat, then adjust the heat so that the water is at a simmer. Roughly chop the 2-inch piece of ginger and add it to the pot. Add 8 to 10 balls at a time into the water. Cook for about 6 minutes or until cooked through. (the balls will float to the top and change color; make sure there’s no pink on the outside.). Remove from the water using a slotted spoon and drain on paper towels. Repeat until all the balls are cooked. When the balls are cool enough to handle, thread 3 per skewer, leaving 1/4-inch space between each ball.
3. Lightly oil a grill and preheat the grill to medium. Grill the skewers for 7 to 10 minutes, turning gently as they brown lightly. When the chicken is browned, lightly baste the balls with the yakitori sauce. Place the skewers on a serving plate and drizzle with additional yakitori sauce. Sprinkle with cilantro, green onion, sesame seeds, and cayenne pepper and serve immediately with the sweet chili dipping sauce.
(makes about 1 1/2 cups)
1/2 cup sake
1/2 cup soy sauce
1/4 cup mirin
2 tablespoons honey
2 teaspoons cornstarch
1. Whisk together all the ingredients in a small saucepan. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer, stirring occasionally, until thickened, about 2 minutes.
Sweet Chili Dipping Sauce
(makes about 3/4 cup)
3/4 cup sweet chili sauce
1 tablespoon chopped cilantro
1 tablespoon minced green onion
1 1/2 teaspoons toasted sesame seeds
1/8 teaspoon cayenne pepper
1. In a small bowl, whisk together all the ingredients.
This recipe is from the Best of Bridge – The Rest of the Best and more. I love this recipe as you prepare it the day ahead.
Prepare the night before and cook when you want them. Great as a meal or appetizer.
12-10″ (25cm) wooden skewers
(I used metal skewers)
Garlic Honey Marinade
3 garlic cloves, crushes
2 tbsp honey
1/4 cup ketchup
1/4 cup Worcestershire sauce
2 tsp Dijon mustard
2 tsp Tabasco sauce
salt and pepper to taste
3 skinless, boneless chicken breasts, cut in thin strips
Soak skewers in water at least 30 minutes
To make marinade: Combine all ingredients.
Toss chicken in marinade and stir until well coated. Transfer to a non-metallic dish; cover and marinade overnight. (I just used a Ziploc bag)
Preheat broiler to high. Thread chicken onto skewers. Arrange on a foil-lined baking sheet and broil for 6-7 minutes, turning occasionally, until well browned and cooked through. These can also be grilled on the barbecue for 5-6 minutes.