2 boneless chicken legs (skin intact)
Red capsicum (half)
Yellow capsicum (half)
Green capsicum (half)
8 satay sticks
Sauce
Soy sauce
Sugar
Chinese cooking wine
Water
Cornstarch solution
Recipe
1. Soak the satay sticks in a tray of water for 30 minutes.
2. Cut the chicken legs into evenly bite size and set aside.
3. Cut the capsicums into small squares, about the same size as the chicken pieces.
4. Arrange the chicken pieces and 2 pieces of capsicums alternately as shown in the picture.
5. Oil a frying pan lightly and heat it up on the stove. Depending on the size of the frying pan, for me, I placed 4 sticks at a time. Let it cook about 2-3 minutes on one side, ensuring the chicken is nicely char before flipping to the other side. Do the same for the remaining 4 sticks.
6. Arrange the sticks on a baking tray and bake in the oven at 180 degree celsius for about 15 minutes.
7. For the sauce, I did not measure exactly how much I used. Soy sauce and water were about the same amount. Sugar was slightly lesser. I added chinese cooking wine because I did not have sake. Please adjust according to your preference. Except cornstarch solution, put the rest of the ingredients into a small pot and let it boil. Add cornstarch solution to thicken.
8. When the yakitori is done, place them on the plate and drizzle the sauce before serving.
If you have the time, you can make the sauce first before preparing the chicken and use it to baste the chicken in between the baking time. For me I did it after work and it was super rushed so I prefer to prepare the chicken first and use the baking time to make the sauce. I love yakitori with the chicken skin on. It makes a lot of difference especially when it is a little charred. Yummy!