This Japanese skewered chicken over rice is a simple, comforting way to enjoy classic yakitori chicken at home. Traditionally, yakitori is known as Japanese grilled chicken cooked over charcoal, but this version uses a frying pan so it’s easy to make in any kitchen.

If you’ve been searching for a Japanese skewered chicken recipe, a reliable chicken yakitori recipe, or simple Japanese yakitori recipes that actually work on a weeknight, this yakitori dish is a great place to start.

What Is Yakitori?

Yakitori literally means “grilled chicken” in Japanese. It refers to bite-sized pieces of chicken threaded onto Japanese skewers and cooked as Japanese BBQ skewers. Traditionally, it’s a dish people often enjoy outside the home — at izakayas or festival food stalls.

There are many styles of yakitori chicken skewers — from salt-seasoned versions to sweet soy-glazed ones with yakitori sauce. This recipe is a pan-fry easy version of yakitori chicken recipe with soy sauce, mirin, sugar, garlic, and ginger, finished glossy and savory.

How to Enjoy This Yakitori Dish

This yakitori chicken skewers recipe is perfect as:

A cozy weeknight dinner
A simple introduction to Japanese chicken skewers
A less effort version of Japanese BBQ skewers
A comforting plate of Japanese grilled chicken over rice

Why This Yakitori Recipe is my favorite

Uses simple pantry ingredients for authentic yakitori sauce
Pan-fried instead of grilled, so it’s easy and accessible
Sweet, savory, and balanced — classic Japanese yakitori
Served over rice for a complete one-plate meal

It’s one of those yakitori recipes that feels restaurant-style but is simple enough for home cooking.

Where to Buy Japanese Skewers

For yakitori, thin bamboo skewers work best.

Recommended size:

Length: 15–18 cm (6–7 inches)
Thickness: thin, flat or round bamboo skewers

Where to buy (outside Japan):

Asian grocery stores (often labeled “bamboo skewers” or “yakitori sticks”)
Japanese specialty shops (online or local)
Online retailers such as Amazon, Etsy, or specialty Japanese food stores

Ingredients (Serves 2)

Chicken thigh (boneless, skin-on): ⅔ lb
Soy sauce: 4 tbsp
Mirin: 4 tbsp
Sugar: 2 tsp
Garlic (grated): 1 tsp
Ginger (grated): 1 tsp
Salt: ¼ tsp
Black pepper: ¼ tsp
Cooking oil: 1 tspCooked rice: 2 cups

Instructions

Step 1: Make the Yakitori Sauce
In a small bowl, mix soy sauce, mirin, sugar, grated garlic, and grated ginger. Set aside.

Step 2: Cut the Chicken
Cut the chicken thighs into 24 equal pieces. Aim for similar size so they cook evenly.

Step 3: Skewer the Chicken
Thread 4 pieces onto each skewer, keeping the skin facing the same side. Make 6 skewers total.

Step 4: Season
Sprinkle both sides lightly with salt and black pepper.

Step 5: Pan-fry
Heat cooking oil in a frying pan over medium heat. Place the skewers skin-side down first, cover with a lid, and cook for about 3 minutes per side until cooked through and lightly browned.

Step 6: Glaze with Sauce
Lower the heat to medium-low. Pour the sauce over the chicken and continue cooking for about 2 minutes, turning the chicken until the sauce gets glossy and slightly thickened.

Step 7: Serve Over Rice
Scoop cooked rice into two plates. Place the glazed yakitori on top and spoon any extra sauce over the rice.