© Kristen Stevens
Active Time
35 MIN
Total Time
1 HR 20 MIN
Yield
Serves : 2

This sweet-and-sticky Japanese-style grilled chicken gets a little kick from chile flakes. Crispy purple cabbage and aromatic jasmine rice complete the simple but succulent meal. Slideshow: More Japanese Recipes

How to Make It

Step 1    

In a medium bowl, whisk together the sake, mirin, soy sauce, brown sugar and chile flakes. Add the chicken and refrigerate for 1 hour.

Step 2    

Preheat a grill to medium high. Soak 4 wooden skewers in water.

Step 3    

In a small pot, combine the rice with 2 cups of water and bring to a boil over high heat. Immediately reduce the heat to low and cook, covered, for 15 minutes. Remove the pot from the heat and leave covered until ready to serve.

Step 4    

Remove the chicken from the marinade and thread onto the skewers, reserving the marinade.

Step 5    

In a small pot, bring the reserved marinade to a boil over high heat. Boil for 6 to 7 minutes, until it starts to thicken.

Step 6    

Meanwhile, grill the chicken for 4 to 5 minutes on each side, until it is no longer pink.

Step 7    

Serve the chicken with the shredded purple cabbage, jasmine rice and sauce on the side.

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