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Skillet Yakitori-Style Chicken Thighs at Scallions (Walang Skewers)

Name: Skillet Yakitori-Style Chicken Thighs at Scallions (Walang Skewers)
Yield: 2 servings
Cuisine: Japanese
Ingredients: Mga 700 gramo boneless, skin-on na chicken thighs; 2 scallions; 1 kutsara at 1 1/2 kutsaritang rice oil; 2 1/2 kutsarang toyo; 1 1/2 kutsarang beet sugar; 1/2 kutsarang mirin; 1/2 kutsarang sake

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Skillet Yakitori Chicken na pinirito ang chicken thighs at scallions, ginawang glossy sa toyo, beet sugar, mirin at sake.

Skillet Yakitori-Style Chicken Thighs at Scallions (Walang Skewers)

Skillet Yakitori Style Chicken Thighs and Scallions (No Skewers)

Mga Sangkap

Ingredients

Mga 700 gramo boneless, skin-on na chicken thighs

1 1/2 lbs boneless, skin-on chicken thighs (about 700 grams)

2 scallions

1 kutsara at 1 1/2 kutsaritang rice oil

1 tablespoon plus 1 1/2 teaspoons rice oil

2 1/2 kutsarang toyo

2 1/2 tablespoons soy sauce

1 1/2 kutsarang beet sugar

1 1/2 tablespoons beet sugar

1/2 kutsarang mirin

1/2 tablespoon mirin

1/2 kutsarang sake

1/2 tablespoon sake

Mga Hakbang

Instructions

Gupitin ang chicken thighs sa bite-sized na piraso. Gupitin ang mga scallion sa mga piraso na halos 3 cm ang haba.

Cut the boneless, skin-on chicken thighs into bite-sized pieces. Slice the scallions into segments about 1 1/4 inches (3 cm) long.

Magpainit ng rice oil sa kawali sa katamtamang apoy. Ilagay ang mga chicken thighs na skin-side down at lutuin. Kapag naging kayumanggi na ang isang panig, baligtarin ang mga piraso at ituloy ang pagluluto.

Heat the rice oil in a skillet over medium heat. Carefully place the chicken thigh pieces into the skillet, skin-side down, and cook until browned. Once one side is golden, flip the pieces to cook the other side.

Kapag binaligtad mo ang manok, ilagay ang mga scallion sa kawali. Lutuin, paminsan-minsang pahaluin ang mga scallion upang maging kayumanggi ang lahat ng panig.

As soon as you flip the chicken, add the scallions to the skillet. Continue cooking, turning the scallions occasionally to ensure they brown on all sides.

Kapag naluto na ang manok, ibuhos ang sauce na gawa sa paghahalo ng toyo, beet sugar, mirin, at sake. Palakihin ang apoy sa mataas at mabilis na igalaw ang lahat upang matakpan.

When the chicken is fully cooked through, pour in the sauce, which you've made by mixing together the soy sauce, beet sugar, mirin, and sake. Increase the heat to high and quickly toss all the ingredients in the skillet to coat well them with the sauce.