Yakitori skewers are one of my favorite Asian snacks! We prepare the chicken sous vide and then briefly grill it for a smoky flavor. They're also perfect for serving large groups.
| Author | Givan |
| People | 4 |
| Temperature | 65 |
| Cooking time | 2 hours |
| Prep time | 15 minutes |
Ingredients
- 600 g chicken thigh fillet
- 3 tbsp soy sauce
- 3 tbsp brown sugar
- 3 tbsp mirin
- 1 spring onion
- 1 red pepper (optional)
- sesame seeds (garnish)
Preparation
The preparation
Preheat the sous vide appliance to 65°C (149°F). Cut the chicken thigh into 1.5-2 cm pieces. Combine the sous sauce, brown sugar, and mirin. Finely chop a spring onion and add it to the marinade.
Yarn
Add the shredded chicken to a vacuum-sealed bag. Then pour the marinade into the bag. Cook for 2 hours at 65°C (149°F).
Grilling
After 2 hours, remove the bag from the water. Pour the liquid into a saucepan and let it thicken. Remove the chicken from the bag and skewer it. Heat a hot griddle and, in the meantime, thinly slice a red chili pepper. Once the pan is hot, cook the chicken for 1 minute per side. Serve the chicken skewers with the thickened sauce, red chili pepper, and sesame seeds.
Wondering how long your dish actually needs? With this sous vide e-book, you’ll always have the right answer at your fingertips.
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