Best Grilled Chicken Balls W Yakitori Sauce Recipes

Yakitori ( Japanese Grilled Chicken Skewers) image

Provided by Pneuma

Time 30m

Yield 25 skewers, 4 serving(s)

Number Of Ingredients 7

1 kg chicken breast, cubed chicken thighs or wings can also be used
4 green onions, cut into 1 inch sizes
6 fluid ounces soy sauce
3 fluid ounces chicken stock
3 fluid ounces sake
2 ounces sugar
2 fluid ounces mirin

Steps:

Bring yakitori sauce to a boil for 5 min then set aside.
thread the chicken alternately with the green onions onto the skewers.
grill chicken in a preheated griller, turning every now and then and basting at the same time to keep it moist. drippings can be returned to baste the chicken until it is cooked.
baste the yakitori again and serve with left over sauce.

Grilled Chicken Balls w Yakitori Sauce image

Provided by barbara lentz

Categories Chicken

Time 25m

Number Of Ingredients 12

12 oz ground chicken
2 lg eggs
1/2 tsp salt
2 tsp flour
2 tsp cornstarch
6 Tbsp breadcrumbs
1 Tbsp ginger grated
YAKITORI SAUCE
4 Tbsp sake
5 Tbsp shoyu or soy sauce
1 Tbsp each mirin and sugar
1/2 tsp cornstarch mixed with 1 tsp water

Steps:

1. Soak bamboo skewers in water for 30 minutes. Place all ingredients for chicken ball in food processor. Process until well mixed. Roll into golf ball size balls. Bring a pot of water to a boil and add the chicken balls and cook in boiling water until chicken balls change color and float to the top. Scoop out the balls with slotted spoon and drain on paper towels.
2. To make the sauce put all ingredients except cornstarch and water is saucepan. Bring to a boil. Add the cornstarch slurry and cook until thickened a bit.
3. Place the chicken balls on skewers and heat up a grill. Place the balls on the grill and grill brushing with the Yakitori sauce until golden brown.