Chicken Yakitori with Sticky Rice

Course : Mains | Cuisine: Japanese | Servings : 2 persons | Cook Time : 30 minutes

Yakitori, meaning “grilled bird” in Japanese, is a beloved street food and izakaya staple that features skewered, charcoal-grilled chicken. This simple yet flavourful dish dates back to Japan’s Edo period and has since evolved into a culinary art form, with different regions and chefs putting their own spin on the classic preparation.

Traditionally, the chicken is skewered on bamboo sticks and grilled over a high-heat charcoal fire, giving it a deliciously smoky aroma and a slightly charred, caramelised exterior. The key to perfect yakitori lies in its seasoning, which typically falls into one of two categories:

  • Shio (Salty): A simple preparation where the chicken is lightly seasoned with salt to enhance its natural flavour.
  • Tare (Sweet & Salty): A rich glaze made from soy sauce, mirin, brown sugar, and sake, sometimes infused with garlic, black pepper, or fresh ginger for added depth.

Whether served as a quick snack or as part of a shared meal, yakitori remains a favourite for its bold flavours, satisfying textures, and authentic Japanese appeal.

Ingredients

    • 6 Riverside Foods chicken breasts or 500g of diced turkey
    • 1 tbsp vegetable oil
    • 7 cloves fresh garlic, minced
    • 1 inch cube fresh ginger, finely grated
    • 1 tsp dried ginger powder
    • 6 tbsp soy sauce
    • 1 tsp ground black pepper
    • 80ml cup water
    • 3 tablespoons rice vinegar
    • 7 tbsp brown sugar
    • 1 tbsp cornstarch
    • 1 tsp toasted sesame seeds

Method

  1. Prepare the Sauce: In a bowl, whisk together the soy sauce, water, brown sugar, and rice wine vinegar until the sugar is fully dissolved. Set aside.

  2. Marinate the Chicken: In a separate bowl, add the chicken pieces along with vegetable oil, black pepper, garlic, fresh ginger, and dried ginger powder. Toss to coat evenly.

  3. Add the Marinade: Pour in ¼ cup of the prepared sauce mixture and stir until the chicken is well coated. Let it marinate for 10 minutes.

  4. Cook the Chicken: Heat a frying pan over medium heat. Once hot, add the marinated chicken, spreading it evenly across the pan. Cook for about 7 minutes, turning occasionally, until the chicken is golden brown and cooked through.

  5. Thicken the Sauce: In a small bowl, mix the cornstarch with 1 tbsp of water until smooth. Whisk this into the remaining sauce mixture.

  6. Glaze the Chicken: Pour the thickened sauce into the pan, stirring to coat the chicken. Cook for another 2 minutes until the sauce is glossy and clings to the chicken.

  7. Serve & Garnish: Remove from heat, sprinkle with toasted sesame seeds, and serve immediately. Enjoy on its own or with steamed rice for a delicious Japanese-inspired meal!

Enjoy your chicken ramen!

chicken yakitori

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