Japanese Chicken Wings Yakitori (Tare Glaze)
35 Minutes
3-4 SERVINGS
INGREDIENTS
Chicken- One By One Chicken Mid Joint Wing (use about 10-12 pcs)
- Oil for cooking
- Spring onions & sesame seeds for garnish
- Bamboo skewers (about 4, soaked in water)
- 5 tbsp soy sauce
- 5 tbsp rice vinegar
- 2 tbsp chicken stock
- 2 tbsp brown sugar
- 2 tsp grated garlic
- 2 tsp grated ginger
- 1 tsp sesame oil
- 1 tsp fine sugar
- Some salt for seasoning
METHOD
- In a small saucepan, combine soy sauce, rice vinegar, sugar, brown sugar, garlic, and ginger. Simmer on low heat until slightly thickened. Stir in sesame oil and set aside.
- Bring a pot of water to a boil and parboil the Sadia Chicken Mid Joint Wings for 5 minutes. This ensures even cooking, keeps the meat juicy, and reduces grilling time.
- After parboiling, pat the wings dry and lightly season with salt. Preheat your grill or pan with a bit of oil.
- Grill or pan-sear the wings on both sides over medium heat until they start to brown.
- Use a brush to apply the tare glaze in layers as you cook. Brush, flip, and repeat 2-3 times for that sticky, caramelised finish.
- Ensure chicken is fully cooked and nicely glazed.
- Assemble the wings on the skewers and sprinkle with some sesame seeds and spring onions. Serve hot with rice or in a bento!
One by One Chicken Mid Joint Wing
Comes in individual pieces
Freshness locked-in with quick-freezing technology
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
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