Yakitori in a Frying Pan (How to Prepare Tender Chicken)
I think nobody likes the smoke from making yakitori at home. If you use a frying pan, you don't need to worry about it anymore! I know char-grilled yakitori tastes better, but you can still make tasty yakitori with this delicious sauce.
Trim off the excess fat and cut the chicken into bite-sized pieces. Rub the sake into the chicken. Add some ginger to give a good flavour, if you want.
We will be sautéing the Japanese leeks and the shishito peppers using the same frying pan as the chicken (I used 2 thin green peppers in this photo). Cut the Japanese leek into 4-cm lengths. Cut the green peppers lengthways into 4-6 pieces.
Heat some oil in a frying pan and put in the chicken pieces with the skin sides down. Cover with a lid and continue to cook.
Once the skins are golden brown, turn over. Sauté the other sides without covering with a lid. Remove the excess fat in the frying pan with paper towel.
Take out the chicken and sauté the green peppers and Japanese leek. Remove them once they are cooked.
Pour over plenty of yakitori sauce. If you cook them with the sauce, the sauce may burn. Sprinkle with shichimi spice to your liking.
When you have time, make this yakitori sauce in batches. The flavour deepens with age and keeps well (Recipe ID: 2584232).
I love homemade yakitori, but I hate the smoke filling the house after making them. I use a frying pan to resolve this problem. Marinate the chicken with sake first to make it tender even after sautéing in a frying pan. My yakitori sauce (Recipe ID: 2584232) is also homemade, of course.
Marinating chicken in sake makes it very tender, so marinate it for at least 30 minutes. Remove the excess fat when sautéing the chicken with kitchen paper and you will have lighter chicken. Grilling a whole piece of chicken thigh and cutting into bite-sized pieces is another option to make tasty chicken yakitori.