Kushiyaki Jidori Chicken Skin Recipe

Time1h

Serves4

Make Kushiyaki Jidori Chicken Skin Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Chicken Skin
Carefully separate the chicken skin from the meat, ensuring you have a good amount of fat attached. Cut the skin into strips of about 1 inch wide and set aside.
2
Make the Marinade
In a bowl, mix together soy sauce, mirin, sake, sugar, salt, and black pepper. Stir until sugar is dissolved.
3
Marinate the Chicken Skin
Place the chicken skin strips into the marinade and let them soak for at least 30 minutes in the refrigerator. For deeper flavor, marinate for up to 2 hours.
4
Prepare the Skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. If using metal skewers, you can skip this step.
5
Skewer the Chicken Skin
Thread the marinated chicken skin strips onto the skewers, folding them over if needed to fit. Leave a little space between each piece.
6
Preheat the Grill
Preheat your grill or grill pan to medium-high heat.
7
Grill the Skewers
Place the skewers on the grill and cook for about 3-4 minutes on each side, or until the skin is crispy and golden brown. Brush with leftover marinade during grilling for extra flavor.
8
Garnish and Serve
Remove the skewers from the grill and garnish with chopped green onions. Serve hot as an appetizer or snack.