Yakitori-Inspired Salt and Pepper Chicken Bites
This Yakitori-Inspired Salt and Pepper Chicken Bites remind me so much of Japan’s izakaya dishes. Did you know you can make Izakaya Yakitori flavors with simple ingredients you already have? These chicken bites are crispy, juicy, and full of flavor, and takes 15 minutes to cook! It’s perfect for everything from a quick weeknight meal to a simple snack.
Izakaya Style Salt and Pepper Chicken Bites
I made this yakitori copycat recipe because I’ve been really missing the skewers and beer in Shibuya on my Tokyo trip. But, you don’t have to go to Japan, or even leave the house to enjoy izakaya-style flavors. Today, I’m skipping the skewers and grills. This recipe replicates the flavors of Japanese chicken skewers in one easy pan-fried dish. This chicken dish is actually so simple, with so few ingredients. In fact, you might already have the ingredients your pantry!
Yakitori Chicken Bite Ingredients
- 1 lb chicken thighs 450 g, boneless skin on, cut into bite-sized pieces
- 1 tsp salt
- ½ tsp black pepper
- ½ – 1 tsp white pepper adjust based on spice tolerance
- 1.5 tbsp soy sauce
- 2.5 tbsp Japanese mayo
- 2 tbsp Cornstarch
- 1 tbsp neutral oil for pan-frying
- ½ lemon for squeezing
- 1 green onion finely chopped (for garnish)
Marinated Chicken Thigh
Boneless, skin-on chicken thighs are the best cut of meat for juicy chicken bites every time. The chicken skin adds a ton of extra flavor that renders out while pan frying, just like on the grills at the restaurants.
Or, you can debone the thighs yourself by following my video!
Corn Starch
If you want a beautiful light coating that keeps the moisture in each bite, then you’ll need to add some corn starch. Mixing it into the marinade keeps the corn starch layer super thin, so it doesn’t end up goopy after cooking. It is much lighter and less greasy compared to deep frying, but still gets that beautiful golden color.
Japanese Mayo
Japanese Mayo is a pretty common izakaya ingredient, but it’s actually also the secret to recreating that classic Japanese eatery flavor. Adding Japanese Mayo to the marinating chicken gives it that slight char that tastes a lot like the skewers you get from the robata grill. This is a classic technique that Japanese-Western restaurants often use! Flavor wise, it adds a touch of richness and sweetness that brightens the simple salt and pepper marinade.
How To Make Pan-Fried Chicken Bites
- Marinate the Chicken: In a bowl, combine chicken pieces with salt, black pepper, white pepper, soy sauce, Japanese mayo, and cornstarch. Mix well until evenly coated, then let marinate for 20 minutes.
- Pan-Fry: Heat oil in a skillet over medium heat. Place chicken pieces skin-side down and pan-fry for 7–8 minutes per side, or until golden brown and crispy.
- Finish & Serve: Once cooked, squeeze fresh lemon juice over the chicken. Garnish with green onion and serve hot.
What To Eat with Yakitori Bites
Here are some yummy ways to enjoy these chicken bites:
- Drinking Snack: on its own, with an extra squeeze of lemon juice, paired with an ice cold beer
- Rice Bowl: over a bowl of hot rice, with pickled cucumbers or kimchi.
- Salad Topping: Quick protein-packed topping for meal prep salads
- Last Minute Lunch Box: Add this 15 minute protein with veggies and rice or noodles for a speedy lunch
- Noodle Add-in: Use as a quick add-in for a speedy bowl of noodles
Use This Chicken As an Easy Protein Topping with These Salads
If you have any leftovers, they’re actually an amazing protein topping with some of the healthy meal-prepped salad i love to make every weekend.
Yakitori-Inspired Salt and Pepper Chicken Bites
By Tiffy Cooks
Equipment
Ingredients
- 1 lb chicken thighs 450 g, boneless skin on, cut into bite-sized pieces
- 1 tsp salt
- ½ tsp black pepper
- ½ – 1 tsp white pepper adjust based on spice tolerance
- 1.5 tbsp soy sauce
- 2.5 tbsp Japanese mayo
- 2 tbsp Cornstarch
- 1 tbsp neutral oil for pan-frying
- ½ lemon for squeezing
- 1 green onion finely chopped (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine chicken pieces with salt, black pepper, white pepper, soy sauce, Japanese mayo, and cornstarch. Mix well until evenly coated, then let marinate for 20 minutes.
- Pan-Fry: Heat oil in a skillet over medium heat. Place chicken pieces skin-side down and pan-fry for 7–8 minutes per side, or until golden brown and crispy.
- Finish & Serve: Once cooked, squeeze fresh lemon juice over the chicken. Garnish with green onion and serve hot.
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These are fantastic! Next time I would cut the salt in half and add more later if needed. I will definitely be making this again.
So yummy!!
very easy to make and come together. I didn’t have chicken thighs so I used a breast cut in half and then cut into bite size pieces, and i also used flour because i didn’t have corn starch Probably not as tender or crispy but turned out super yummy!
The perfect recipe! I tripled the recipe. Although deboning the chicken thighs took effort it was totally worth it. Thank you for sharing your beautiful recipes and love for food. I feel seen 💜 Sending all the love to you.
My whole family liked this, which happens rarely. Thank you so much for this wonderful recipe. I did not use Japanese mayo tho. I tried it once, it was ridiculous expensive and there was not a big difference in taste to the german one I normally use.
So simple so yummy – just make it!