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Japanese Chicken Kabobs

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Ingredients

1lb Boneless Chicken thighs
9 talks Green Onion
Vegetable Oil
1/2 cup for sauce Soy Sauce
1/2 cup for sauce Mirin
1/4 cup for sauce Sake
1/4 cup for sauce water
1 tbs for sauce Brown sugar

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Japanese Chicken Kabobs

Cuisine:
    • Medium

    Ingredients

    Directions

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    Yakitori is a Japanese version of Chicken Kabobs, it is a popular side dish for happy hours.

    There are 2 key stages to make this delicious food.

    NO. One, The glaze sauce, which takes longer to make, but you can make more in once and store in refrigerator for future use.

    NO. Two,  Grill the chicken by using AirGO grill function in short amount of time with no mess.

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    Steps

    1
    Done

    Prepare Ingredients

    - Soaking bamboo skewers in the water at least 30mins
    - Making a sauce in the stove,
    1/2 cup soy sauce
    1/2 cup mirin
    1/4 cup sake
    1/4 cup water
    1 tbs of brown sugar
    green part of green onion
    Boil above ingredients and turn the heat to simmer and uncover it to reduce the water in the sauce, after about 30 minutes it will be shine glaze, set aside ready for use after grilled chicken.
    - Cut the green onion white part for about 1 inch length
    - Cut boneless and skinless chicken thigh for about 1 inch cubes.
    - Alternate each chicken cubes with a piece of green onion lined up perpendicular to the skewer. each skewer will hold about 4 pcs of chicken and 3 pcs of green onion

    2
    Done

    Cooking with AirGO (grill)

    - Line aluminum foil in the pan, add airfry basket in the pan.
    - Set up AirGO grill function for 420F about 10mins.
    - After Preheat, Brush some oil on the airfry basket and chicken, place the chicken on top of it.
    - Cook until shows Flip, and flip over.
    - Cook until times up.

    3
    Done

    Cooking with AirGO (top boiler)

    - Change AirGO top heat function for 355F for 8 mins
    - Brush sauce on the both side of chicken couple times for better color. cook until times up.
    - serving before last glaze.

    Jiayu

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