平底鑊燒鳥

First, take the skin off the chicken thighs, then cut the meat into pieces that are easy to eat. As an optional step, if you prefer, you can parboil the chicken skin in boiling water along with 1 tablespoon of sake; this can make it more tender.

Slice the green onion into pieces about 1 1/4 inches (3 cm) long. In a separate bowl, combine all the sauce ingredients and stir them well.

Warm a small amount of oil in a skillet. Add the green onion pieces and sear them until they turn nicely browned, then take them out of the pan.

Now, place the chicken skin into the skillet and cook it over medium heat until it becomes crispy and browned. Once done, remove it. Carefully pour out and discard any extra oil from the skillet.

Add a little more oil to the skillet. Sear the chicken pieces over medium heat until they are browned. After browning, cover the skillet and let them steam for 3 minutes.

Return the green onion and chicken skin to the skillet, along with the made sauce. Stir everything together to ensure all ingredients are coated, then simmer until the sauce thickens. At this point, it's done!

Serve your yakitori on a plate. For an extra kick, you might want to add a small dab of spicy mustard or a sprinkle of chili powder.