Yakitori in a Frying Pan (How to Prepare Tender Chicken)

• 1 piece Chicken thigh
• 1 Japanese leek
• 8 Shishito peppers (or green peppers)
• 1 to 2 tablespoons Sake
• 1 Ginger (grated)
• 2 tsp Oil
• 3 tbsp Yakitori sauce
• 1 Shichimi spice

1. Trim off the excess fat and cut the chicken into bite-sized pieces.
2. Rub the sake into the chicken.
3. Add some ginger to give a good flavour, if you want.
4. We will be sauteing the Japanese leeks and the shishito peppers using the same frying pan as the chicken (I used 2 thin green peppers in this photo).
5. Cut the Japanese leek into 4-cm lengths.
6. Cut the green peppers lengthways into 4-6 pieces.
7. Heat some oil in a frying pan and put in the chicken pieces with the skin sides down.
8. Cover with a lid and continue to cook.
9. Once the skins are golden brown, turn over.
10. Saute the other sides without covering with a lid.
11. Remove the excess fat in the frying pan with paper towel.
12. Take out the chicken and saute the green peppers and Japanese leek.
13. Remove them once they are cooked.
14. Pour over plenty of yakitori sauce.
15. If you cook them with the sauce, the sauce may burn.
16. Sprinkle with shichimi spice to your liking.
17. When you have time, make this yakitori sauce in batches.
18. The flavour deepens with age and keeps well.
19. Related recipe Fluffy tsukune dango

chicken thigh, peppers, sake, ginger, oil, yakitori sauce, shichimi

Taken from cookpad.com/us/recipes/147042-yakitori-in-a-frying-pan-how-to-prepare-tender-chicken (may not work)