Chicken Robata

  • 8 cups Vegetable Oil
  • 8 Scallion bottoms, cut in 1-inch pieces
  • 8 Chicken wing flaps (the wing with two bones inside)
  • 8 Bamboo skewers
  • ¼ cup Garlic chips, directions follow
  • ¼ cup Confit Chilies, recipe follows
  • ½ cup Yakitori Sauce, recipe follows
  • Salt and pepper to taste
  1. In medium sauce pot, place wings and oil together and place over a medium heat.
  2. Slowly let oil come up to a boil while periodically stirring the wings.
  3. Once the pot has come to a boil, remove from heat and let stand until oil and wings are room temperature.
  4. Remove bones with kitchen approved tweezers (needle nose plyer)
  5. Place first on bamboo skewers one piece of scallion, then the boneless chicken wing, then finish with another piece of scallion on top. Repeat procedure with all wings.
  6. Heat grill to medium high. Season chicken with salt and pepper, and spray grill with non-stick spray. Grill the skewer for approximately 10 minutes (5 on each side), until lightly charred
  7. Garnish each skewer with garlic chip, confit chilies and yakitori sauce. 

Yakitori Sauce

  • ½ cup Teriyaki sauce
  • 2 tablespoons Harissa
  • 1 teaspoon ginger, finely grated
  1. In medium sized mixing bowl, add all ingredients and mix well.
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