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Yakitori with citrussy hot honey

• Gurdeep Loyal

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Serves 12 - 14

Easy

Prep: 10 mins

Cook: 25 mins

plus marinating

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Sweet honey, citrussy yuzu koshō and fiery red chilli are drizzled over freshly charred yakitori

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Try yakitori with citrussy hot honey, then discover yakitori chicken skewers with miso, salmon yakitori with stir-fried brown rice or chicken thigh yakitori.

I first encountered Mike’s Hot Honey in Williamsburg, New York, a decade ago, when it seemed like every food establishment in the neighbourhood had bottles of the stuff on their tables, regardless of the cuisine they were serving. Hot honey’s popularity has sky rocketed in recent years – there are now entire aisles devoted to the stuff in hipster delis around the world.

Recipes extracted from Flavour Heroes by Gurdeep Loyal (£27, Quadrille). Photographs: Patricia Niven. Recipes are sent by the publisher and not retested by us.

Yakitori with citrussy hot honey recipe

Ingredients

Nutrition

• 3 tbsp dark soy sauce

• 1 tsp toasted sesame oil

• 2 fat garlic cloves

  crushed to a paste

• 2 tsp grated ginger

• 1 tbsp rice wine vinegar

• 1 tbsp caster sugar

• 750g skinless chicken thigh fillets or pork loin

  cut into bite-sized chunks

• 6 large spring onions

  sliced into 2.5cm pieces

• vegetable oil

  for drizzling

• shichimi tōgarashi

  to serve

HOT HONEY

• 30g butter

• 1 large red chilli

  finely sliced

• 2 tbsp yuzu koshō

• ½ lemon

  zested

• 100g honey

Nutrition: per serving (14)

• kcal130
• fat6g
• saturates2g
• carbs8g
• sugars8g
• fibre0.3g
• protein10g
• salt1.1g

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Method

• step 1

  Whisk together the soy, sesame oil, ginger, garlic, vinegar, sugar and 1 tsp of salt in a large bowl. Stir in the meat to cover on all sides and refrigerate for 4-6 hrs.

• step 2

  To make the hot honey, melt the butter in a pan, then add the chilli, yuzu koshō and zest. Sizzle over a medium heat for 1 min then add the honey and ½ tsp of salt. Warm through for 1-2 mins, whisking well, then pour into a bowl and leave to cool.

• step 3

  Heat the grill to its highest setting. Alternately thread spring onion and marinated meat onto metal or pre-soaked wooden skewers. Put on a baking sheet and drizzle with a little vegetable oil.

• step 4

  Grill the skewers for 5 mins, then turn and cook for another 5 mins. Turn again and cook for a final 4-6 mins or until charred and cooked through.

• step 5

  Brush over a little of the hot honey and cook for a final minute until scorched and sticky on top. Serve piled high onto plates with more hot honey on the side and a sprinkle of shichimi tōgarashi to garnish.

More ways with chicken thighs

Authors

Gurdeep Loyal

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