Chicken Thigh Meat:
When it comes to any animal protein cut, the more it works the more flavour it has, think sirloin vs fillet or in this case thigh meat vs breast meat. The darker coloured chicken thighs is where the flavour lies. We are opting for boneless and skinless here which we ideally are cut into similiar smaller sizes because we want the meat to cook quickly. You can use chicken breast but I would urge you to marinade the breast meat before hand in a bit of lime juice, ginger and olive oil. I tend to cut the breast into strips rather than cubes and chicken breast.
Is a soy-based dipping and basting sauce which goes with everything. Traditionally it contains Sake a Japanese wine, and it is quite easy to source. You can off course buy ready made Kikkoman Yakitori sauce BUT it has all sorts of things in it, which is okay, but I dont’ like the addition of yeast and sugar in it) – see here for my own recipe
It took me a long time to replace my IKEA wok which I inherited from who know who. I opted for this one by Yuppiechef and I am fairly happy, I would prefer the wok to be lighter (hard to tip the food in a bowl with one hand) but I assume the trade off is that it ‘sits’ better on the heat.