Food Recipes Appetizers Chicken Appetizers Soy-Glazed Chicken Yakitori 5.0 (1,975) Add your rating & review Fearing's • DallasWalking into a yakitori bar in Tokyo, chef Dean Fearing was startled by the thick grill smoke filling the room, then delighted by the delicious flavor of the skewered meats. "These chicken skewers are as close to the food from that grill as I can remember," he says. More Cocktail Party Recipes By Dean Fearing Dean Fearing Chef at Fearing's in Dallas. Food & Wine's Editorial Guidelines Updated on April 12, 2018 Save Rate PRINT Share Close Photo: © Wendell T. Webber Yield: 4 Cook Mode (Keep screen awake) Ingredients 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces 4 scallions, white and light green parts only, cut into 1-inch lengths 6 shiitake mushroom caps, quartered 1/2 cup soy sauce 1/4 cup mirin 2 tablespoons kecap manis (sweet Indonesian soy sauce) 2 tablespoons sugar 1 tablespoon minced fresh ginger 1 tablespoon Sriracha chile sauce 1 teaspoon minced garlic Vegetable oil, for brushing Directions Thread each of 8 metal skewers with 3 pieces of chicken and 3 pieces each of scallion and shiitake. In a saucepan, combine the soy sauce, mirin, kecap manis, sugar, ginger, Sriracha and garlic; bring to a boil. Simmer over low heat, stirring, until slightly thickened, 8 minutes. Light a grill or preheat a grill pan. Brush the skewers with oil and grill over high heat, turning, until nearly cooked through, about 5 minutes. Brush the skewers with the sauce and grill, turning, until the chicken is cooked through and nicely glazed, about 3 minutes longer. Serve at once. Originally appeared: October 2008 Rate It Print