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. Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu).

Can substitute chicken thighs for chicken breasts. Very tasty and easy - just chucked some thighs in a ziplock with the marinade for most of the day, then grilled and done. Went really well with sesame green. You can have Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu) using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu)

It's of For the Nanbansu Marinade and Dip:.
You need 1/2 cup of rice vinegar (120ml).
Prepare 1/2 cup of mirin (120ml).
You need 1/4 cup of soy sauce (60ml).
You need 1/4 cup of sugar (1 3/4 ounces; 50g).
You need of For the Chicken Skewers:.
Prepare 1 pound of boneless skinless chicken breast and/or thighs (450g), cut into 1 1/2- to 2-inch pieces.
Prepare of Shichimi togarashi or yuzu kosho, for serving (optional; see note).

Serve drizzled with reserved sauce and garnished with scallions. RUSYAR Cookery proudly presents a time-lapse cooking video of sweet and sour chicken skewers with egg fried rice. 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.

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..

Classic Yakitori chicken recipe with Scallions and Yakitori Tare(Sauce) including step by step photos, a video and tips to Yaki is Grilled or fried and Tori means bird. Though in cooking terms, Tori usually refers to chicken. It is usually skewered on skewers with or. Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu) Nanbansu is a sweet-sour Japanese sauce, dip, and marinade It's very popular as a sauce for fried chicken, but it makes an excellent marinade for yakitori (grilled chicken skewers), too. Yakitori with yakitori sauce is a Japanese chicken skewer dish that is hard to beat.