Photograph of the finished Kawa yakitori

Japan · Xiên da gà nướng muối Kawa

Kawa yakitori

45 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken skin Chicken skin 1.1 kg
  • Photograph of Coarse salt Coarse salt 40 g
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Lime Lime 4
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 24 g
  • Photograph of Cooking sake Cooking sake 80 ml

Method

  1. 1 Scrape off any excess fat from under the chicken skin, then blanch for 3 minutes and pat dry thoroughly.
  2. 2 Shaving off excess fat is mandatory; thick layers of fat cause skewers to constantly leak oil and not become crispy.
  3. 3 Rub the leather with salt, pepper, and sake, then refrigerate for an hour until the surface is completely dry.
  4. 4 Fold each strip of leather into a zigzag crease and then pierce it through the creases.
  5. 5 Grill over low heat, keeping it away from the charcoal, for 20 minutes, turning it every 4 minutes.
  6. 6 Grilling over low heat will result in a crispy skin; high heat will burn the outside while leaving the inside tough.

With an appliance

  • Charcoal grill 45 min

    Grill over charcoal, keeping the grill 20 cm away from the coals, for 20 minutes, rotating every 4 minutes; the fat drips down a lot, so keep it further away from the charcoal.

Start cooking