Home Savory Yakitori Chicken Dumplings

Yakitori Chicken Dumplings

Difficulté : Easy
Catégorie : Savory
Cout : Affordable
A while ago, I proposed you my “mi-cuit de saumon teriyaki”. For this recipe, I change the sauce to make it creamy this time so that it coats the meatballs well. 
Many some of us have already tasted these delicious little skewers of chicken meatballs, dipped in the creamy “yakitori” sauce. A little wonder! On the net or in books, you will find this recipe everywhere, but the result is always a bit dry… Problem solved. Those of you who have been following me for a long time already know how to solve this problem of dry chicken! These brochettes are really perfect! You can even prepare them in advance to heat them up just before serving them. You have to know that often in Japan, these skewers are not really suitable for our mouths, because they put most of the time, the chicken with a lot of cartilage… What gives a result… surprising! That I don’t like at all, as you can see! Let’s make room for skewers soft!

Recipe for the chicken brochettes: (for about 30 balls, so 10 brochettes)

Yakitori “topping” sauce:
-60g of sugar
-10g of cornstarch
-120g of soy sauce
-120g of mirin


-8 chicken thighs (especially not the breast!!!)
-1 Japanese leek (or a normal one…)
-1 egg yolk
-2 tablespoons of cornstarch
-1 tablespoon of yakitori sauce
-2 cm grated fresh ginger

First, mix the sugar, mirin sauce and soy sauce in a saucepan.

You can find   the Mirin, in Japanese grocery stores, Asian supermarkets and more and more in the classic supermarkets!



Place cornstarch in a small bowl and add a little sauce.


This way, lumps are avoided.



Pour back into the sauce. 



Bring the mixture to a boil and let it boil for 3 minutes. The sauce is ready! Let cool.



Prepare the other ingredients. The Japanese leek is finer than the leek found in our country. But don’t panic! You can take a normal leek and only use a little more than half of it. 
For the chicken, what makes the recipe so successful is the thigh. If you put white, the skewers will be super dry! So: no way! In almost all Asian recipes (Japanese, Thai, Chinese), only the upper thigh is used. 



Remove the skin from the chicken. 



Then remove the central bone and get rid of all cartilage. Put the meat in a blender.



Blend well to reduce the chicken to a paste. Add the leek and mix well.



Put the meat in a bowl, add the sauce yakitori, the egg yolk. 



Add grated fresh ginger. Sometimes I don’t peel it…



Finally, add the cornstarch. 




Heat a frying pan with oil (just the bottom to cook the meat).
To make dumplings, simply dip a small spoon in cold water. Then take the meat and put it in the palm of the opposite hand. 



With the spoon, simply form the dumpling. 



Place the meatballs in the hot pan as you go. The work will be easier with two people: one forms the dumplings, the other takes care of cooking them. To keep the round shape of the dumplings, you have to roll them all the time in the pan, because the filling is quite soft. 



When the dumplings are golden brown, it’s ready!


When all the meatballs are cooked, put 3 meatballs on a wooden skewer and top with sauce. You could dip them in it, but you would need a lot of yakitori sauce. The sauce can be warm if the meatballs are hot. The dumplings can be prepared and then reheated at the last minute in the microwave. But it will always be better when the dumplings are still crispy when they come out of the pan, with the hot, sweet sauce on top!
Serve with white rice.

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