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![Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]](https://yt3.ggpht.com/ytc/AIdro_krl9zUBCHUfrNr6Rjns0K3Z_bT0MXfyrnTy_oXf2fyyw=s240-c-k-c0x00ffffff-no-rj)
30minutes
Cut chicken thighs into pieces that are easy to eat and beat them with a kitchen knife.
Put 1 in a vat, add (A), and knead well.
Leave it for about 10 minutes to let it blend in.
Skewer the meat with the skin down. Stab 2 to 3 pieces each.
フライパンにサラダ油を入れ中火で温め、3を並べる。
焼き目がつけば裏返し、蓋をして弱火で3分蒸し焼きにする。
適当な皿に取り出す。
容器に（B）を入れ、混ぜ合わせる。
4のフライパンにタレを流し入れ、中火で2～3分煮詰める。
皿にソースを流し入れ、4を盛り付ける。
・ By tapping chicken thighs with a kitchen knife, it becomes soft and can prevent uneven baking.
・ The chicken thighs are grilled to add a savory flavor.
・ Coconut milk can be used as a substitute for milk.
・ By using peanut butter, the taste becomes deeper.
・ Yakitori should be entwined with the sauce.
・ Lemon can be lime.
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