Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu). Nanbansu is a sweet-sour Japanese sauce, dip, and marinade made from soy sauce, vinegar, mirin, and sugar. It's very popular as a sauce for fried chicken, but it makes an excellent marinade for yakitori (grilled chicken skewers), too. Yakitori Nanbansu, Sweet and Sour Grilled Chicken Skewers.
Pull the cover off your grill and enjoy the weather with these grilled chicken recipes from around the world. Grilled Chicken Grilled Chicken With Za'atar J. Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu) [Photograph: Vicky Wasik] These skewers also draw inspiration from Japan, but instead of teriyaki sauce they get marinated in a tangy mixture of soy sauce, vinegar, mirin, and sugar known as nanbansu , which is often used as a sauce for fried chicken. You can have Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu) using 8 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu)
- You need of For the Nanbansu Marinade and Dip:.
- It's 1/2 cup of rice vinegar (120ml).
- It's 1/2 cup of mirin (120ml).
- Prepare 1/4 cup of soy sauce (60ml).
- Prepare 1/4 cup of sugar (1 3/4 ounces; 50g).
- Prepare of For the Chicken Skewers:.
- You need 1 pound of boneless skinless chicken breast and/or thighs (450g), cut into 1 1/2- to 2-inch pieces.
- You need of Shichimi togarashi or yuzu kosho, for serving (optional; see note).
The nanbansu in the name is a simple mixture of soy sauce, vinegar, sugar, and mirin, and it can be used as a sauce, dip, and/or marinade. Again, use chicken thighs here to ensure the yakitori come off the grill moist and tender. The meat picks up lots of flavor from an overnight marinade in the nanbansu, which we also serve alongside the skewers for dipping; a little optional shichimi. See more ideas about Food, Food recipes and Asian recipes.
Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu) step by step
- For the Nanbansu Marinade and Dip: In a small saucepan, combine soy sauce, vinegar, mirin, and sugar and cook over medium heat, stirring, until the sugar is dissolved. Nanbansu will keep, covered, in the refrigerator for up to 1 month..
- For the Chicken Skewers: Place chicken meat in a 1-gallon zipper-lock bag (if using breast and thigh meat together, place each in a separate bag). Pour 2/3 cup marinade into the bag (or 1/3 cup into each bag), press out the air, and seal. Let marinate 8 hours..
- Soak wooden skewers in water for at least 30 minutes (to prevent them from burning up on the grill). Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate..
- Meanwhile, thread 5 to 6 pieces of chicken (keeping breast and thigh meat separate) onto each skewer, pushing the pieces together so that they’re touching. (This will keep the meat from drying out, but will ensure that the exteriors get crispy.).
- Grill chicken skewers over high heat, turning frequently, until well browned outside and cooked through on the inside, about 10 minutes total. If chicken begins to burn at any point, move to cooler side of grill to finish cooking..
- Serve chicken skewers with the remaining nanbansu on the side for dipping. If you like, you can also sprinkle some shichimi togarashi (Japanese chili blend) onto the skewers or mix a little yuzu kosho into the nanbansu dipping sauce for some extra flavor and heat..
See more ideas about Recipes, Food, Yakitori recipe. So simple, so juicy, so delicious! Yakitori literally means, "grilled chicken." But, also refers to any skewered foods in general. Yakitori is also made with bite sized pieces of chicken meat, chicken skin, chicken offal - like chicken livers, cartilage or gizzards. See more ideas about Food recipes, Food and Skewers.