A recipe for crispy chicken skin yakitori. Kawa, or chicken skin, is threaded on skewers and cooked over a grill for a crispy, yet juicy, Japanese-style appetizer. Serve with yakitori, or tare, sauce.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
30 mins
total:
55 mins
Servings:
12
Yield:
12 skewers
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Tare Sauce:

Directions

Instructions Checklist
  • Soak skewers in water for at least 30 minutes to overnight.

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  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Combine soy sauce, mirin, sake, water, brown sugar, and green onion in a saucepan. Bring to a light boil over medium-high heat. Reduce heat to low and let simmer until sauce has reduced slightly, 3 to 5 minutes. Set aside to cool.

  • Meanwhile, thread chicken skin onto skewers lengthwise; skin should be slightly bunched up, but not too taut. Sprinkle skewers with salt.

  • Cook skewers on the preheated grill until nicely browned and crispy but not until fat has completely rendered, about 5 minutes. Flip and cook until other side is crispy, about 5 minutes more.

  • Blot each yakitori lightly with a paper towel before serving. Serve with cooled tare sauce on the side.

Cook's Note:

For reference, each strip of chicken skin should weigh about 1 ounce each.

Nutrition Facts

91 calories; protein 3.6g; carbohydrates 2.5g; fat 6.5g; cholesterol 13.2mg; sodium 324.1mg. Full Nutrition
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