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Air-Fryer Chicken Yakitori
This dish is a take on the street food I grew up with in Tokyo. Traditionally it's grilled but the air fryer makes quick and tasty work of it all without having to fire up the grill. I like to serve it with rice. —Lindsay Howerton-Hastings, Greenville, South Carolina
Ingredients
- 1/2 cup mirin (sweet rice wine)
- 1/2 cup sake
- 1/2 cup soy sauce
- 1 tablespoon sugar
- 2 large sweet red peppers, cut into 2-inch pieces
- 2 pounds boneless skinless chicken thighs
- 1 bunch green onions
Directions
- 1. In a small saucepan, combine the first 4 ingredients. Bring to a boil over medium-high heat. Remove from heat; set aside half the mixture for serving.
- 2. Preheat air fryer to 350°. Thread peppers onto 2 metal or soaked wooden skewers that fit into air fryer. Thread chicken onto 6 metal or soaked wooden skewers that fit into air fryer. In batches, place chicken skewers in a single layer on greased tray in air-fryer basket. Cook until chicken is no longer pink, 10-12 minutes, turning occasionally and basting frequently with soy sauce mixture during the last 3 minutes. Remove and keep warm.
- 3. Place pepper skewers in a single layer on greased tray in air-fryer basket. Cook until vegetables are crisp-tender, 4-5 minutes, turning occasionally. Remove and set aside. Add onions in a single layer on greased tray in air-fryer basket. Cook until tender and slightly charred, 3-4 minutes, turning occasionally. Serve chicken and vegetables with reserved sauce for dipping.
Nutrition Facts
1 serving: 332 calories, 11g fat (3g saturated fat), 101mg cholesterol, 1316mg sodium, 14g carbohydrate (11g sugars, 1g fiber), 32g protein.
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