Crunchy chicken yaki-tori

June 13, 2007

Serves 4

1/4 cup soy sauce 3 cloves garlic 1 inch fresh ginger, peeled and chopped 1 tablespoon honey 1/2 teaspoon sesame oil 1 pound skinless, boneless chicken breasts or thighs, cut into strips 2 cups corn flakes 1. Soak 4 bamboo skewers in water for 1 hour. Line a baking sheet with foil.

2. In a bowl, combine the soy sauce, garlic, ginger, honey , and sesame oil. Stir until the honey is dissolved. Pour the marinade into a large zippered plastic bag. Add the chicken and zip the bag shut. Roll the bag back and forth gently to coat the chicken evenly. Refrigerate the chicken for 30 minutes.

3. Set the oven at 350 degrees.

4. In another large plastic zippered bag, crush the corn flakes with your hands or a rolling pin. The corn flakes should be in rough pieces, rather than finely chopped. Tip them into a large shallow container.

5. Carefully drain the marinade from the chicken into the sink. Pat the skewers dry. Thread the skewers with the strips of chicken (the motion is like weaving), moving each piece down to make room for another. Repeat with more chicken until you have covered most of the skewer, leaving room at one end so you have a handle. Repeat with the remaining skewers and chicken.

6. Roll the chicken skewers in the corn flakes. Use your hands to pat the corn flakes into the chicken. Lay the skewers on the baking sheet. Cover the ends of the skewers with more foil.

7. Bake the chicken for about 10 minutes or until it is cooked through and golden brown. Do not turn the skewers during cooking. Adapted from spatulatta.com.