Crispy Air-Fryer Yakitori Kawa
A healthier, easier version of chicken skin skewers using an air fryer.
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Ingredients
- 1 lb Chicken skin (from thighs or breasts)
- 1/4 cup Soy sauce
- 1/4 cup Mirin
- 2 tbsp Sake
- 1 tbsp Brown sugar
- 1 tsp Ginger, grated
- 1 clove Garlic, minced
- 1/2 tsp Salt
- 1 pinch Shichimi Togarashi (Japanese 7-spice)(optional)
- 10 pieces Bamboo skewers (soaked in water)
Instructions
- 1
Cut the chicken skin into long strips about 1 inch wide and 4 inches long.
- 2
In a small saucepan, combine soy sauce, mirin, sake, sugar, ginger, and garlic; simmer for 5 minutes until slightly thickened to create the tare sauce.
- 3
Thread the chicken skin strips onto the soaked bamboo skewers in an accordion-style (zig-zag) pattern, bunching them tightly.
- 4
Lightly season the skewers with a pinch of salt to help draw out moisture for extra crispiness.
- 5
Preheat the air fryer to 375°F (190°C) and place skewers in the basket in a single layer without overlapping.
- 6
Air fry for 12-15 minutes, flipping halfway through, until the skin is golden brown and the fat has rendered out.
- 7
Brush the skewers generously with the prepared tare sauce and air fry for an additional 2 minutes to caramelize the glaze.
- 8
Remove from the air fryer and sprinkle with Shichimi Togarashi before serving hot.
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