Grilled Chicken Yakiniku Recipe

Prepare chicken

Trim excess fat from chicken thighs and cut into 1 to 1¼-inch bite-sized pieces. Pat dry with paper towels.

Make marinade

In a bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, minced garlic, grated ginger, neutral oil, toasted sesame oil, smoked black pepper, and kosher salt until sugar dissolves.

Marinate

Place chicken pieces in a resealable bag or shallow dish and pour marinade over them. Massage gently to coat. Marinate in the refrigerator for 30 minutes to 2 hours (avoid longer than 4 hours for thighs to prevent overly soft texture). Reserve 2 tablespoons of marinade (set aside and bring to a boil before using as sauce) and discard any remaining used marinade.

Skewer and rest

Thread chicken pieces onto soaked bamboo or metal skewers, leaving a little space between pieces for even cooking. Let skewered chicken sit at room temperature for 10–15 minutes while you prepare the grill or pan.

Grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Brush grates lightly with neutral oil. Grill skewers 3–4 minutes per side, turning once, until nicely charred and internal temperature reaches 165°F (74°C). During the last minute, brush reserved boiled marinade (cooled) or yakiniku sauce onto skewers for glaze. Remove and let rest 3 minutes.

Cook noodles

Bring a pot of salted water to a boil and cook noodles according to package instructions until just al dente. Drain and toss with a drizzle (about 1 tsp) of vegetable oil to prevent sticking. Set aside.

Prep aromatics and vegetables

Slice shallot and separate white from green parts of scallions. Julienne carrot. Have sauces measured and ready (soy sauce + oyster sauce + sesame oil).

Stir-fry

Heat a large skillet or wok over high heat until hot. Add 1 tablespoon vegetable oil and swirl. Add shallot and the white parts of scallions; stir-fry 30–45 seconds until fragrant. Add julienned carrot and cook another 30 seconds. Add cooked noodles and toss vigorously to combine.

Season

Reduce heat to medium-high. Add soy sauce, oyster sauce, sesame oil, and freshly ground black pepper. Toss until sauce evenly coats noodles and vegetables, 1–2 minutes. Taste and adjust seasoning (a pinch of salt or additional soy if needed). Sprinkle toasted sesame seeds and the green parts of scallion before serving.

Hold

Keep noodles warm while finishing skewers and tempura by covering loosely or placing in a low oven (200°F / 95°C).

Prep broccolini

Trim tough ends of broccolini and pat dry. If stalks are thick, cut in half lengthwise so pieces are similar thickness for even frying.

Make tempura batter

In a bowl, sift together all-purpose flour, cornstarch, and baking powder. In a separate bowl, lightly beat the egg, then add ice cold sparkling water and stir briefly. Pour the wet mixture into the dry and fold once or twice with a fork — batter should be lumpy and cold. Do not overmix; keep chilled.

Heat oil

In a medium heavy pot, heat 2 cups neutral oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise immediately.

Fry broccolini

Working in small batches, dip broccolini into the batter, letting excess drip off, then gently lower into hot oil. Fry 1½–2 minutes until batter is crisp and just beginning to color. Remove with a slotted spoon and drain on a wire rack or paper towels. Sprinkle fine sea salt immediately while still hot. Keep warm in a low oven if needed.

Serve

Arrange tempura broccolini with lemon wedges for squeezing just before eating.

Assemble plates

Divide stir-fried noodles between 2-3 plates (depending on serving). Place 3–4 chicken skewers on each plate alongside a small pile of tempura broccolini.

Sauce and garnish

Drizzle a little yakiniku sauce over the skewers and serve extra sauce in a small ramekin. Garnish noodles and chicken with toasted sesame seeds, a spoon of pickled ginger if using, and microgreens or cilantro.

Serve hot

Serve immediately while skewers are juicy, noodles are warm, and broccolini is crisp. Provide lemon wedges for the tempura and extra scallions or yakiniku sauce at the table.