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Japanese Chicken Skewers Yuzu Misoyaki...

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BY: Emily Chan

Japanese Chicken Skewers Yuzu Misoyaki Recipe

Equipment Needed

1. 12 inch Cast iron pan or skillet

2. 4-5 skewers (optional: soak for 10 minutes)

Cooking Time

25

Minutes

Serving Count

2

Servings

Ingredients

  • 1 lb boneless chicken thighs, cut into 1 inch cubes
  • salt

Serve with:

Traditional: serve with white rice, pickled ginger, and lemon


Mix it up: serve with a side salad and roasted vegetables

Instructions

  1. Lightly salt + pepper the chicken.
  2. Carefully thread chicken on the skewers, leaving 1-2 inches free at the bottom. (Pro tip: don’t crowd your skewers, we recommend 5-6 chicken cubes per skewer.)
  3. Heat 2 tsp oil in a skillet over medium heat for 2 minutes.
  4. Place chicken skewers into the pan and let them sear for 4 minutes. Flip and sear on the other side for 3 minutes. 
  5. Brush half of the Japanese Yuzu Misoyaki Starter over chicken, flip, and let the glaze caramelize for 1 minute. (Pro tip: don’t worry if the glaze darkens. Caramelized goodness is coming!)Brush chicken with the remaining starter, flip, and cook for 1 more minute, or until it is cooked through. 
  6. Remove skewers from the pan (be careful: they’re hot!), add a pinch of salt to taste, and you’re done! Serve with some of our suggested favorites. Enjoy!

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