Yakitori-Shop Style “Addictive” Shio-Dare Chicken

This recipe recreates a yakitori-shop vibe without skewers, using chicken breast that stays tender and juicy. You simply knead in an umami-rich shio-dare (savory salt–garlic sauce), then cook it in a skillet—easy and addictive.

Yakitori-Shop Style “Addictive” Shio-Dare Chicken

COOKING TIME: 15 minutes | Servings: 2

10 oz chicken breast

1 tbsp. neutral oil (for pan)

Coarsely ground black pepper, to taste

chopped scallions and lemon wedges (Optional)

(A) 1 tsp. sugar

(A) A pinch of salt

(A) 1/2 tsp. vinegar (rice vinegar preferred)

(A) 2 tsp. chicken bouillon granules/powder

(A) 1/2 tsp. garlic paste (tube)

(A) 1/2 tbsp. sake

(A) 1 tsp. toasted sesame oil

(A) 1 tbsp. potato starch (add last; cornstarch works in a pinch)

1. Butterfly & slice. Butterfly the thickest part of the chicken breast (like opening a book), then pierce all over with a fork. Slice thinly on the bias into bite-size pieces.

2. Marinate (in order!). Place the chicken in a bowl. Add the A ingredients in the listed order, kneading after each addition: sugar → salt → vinegar → chicken bouillon → garlic paste → sake → sesame oil → potato starch last. Knead well and let sit for 5 minutes.

3. Pan-cook. Heat 1 tbsp. oil in a skillet. Add the chicken in a single layer and cook over medium-low to medium heat for 2–3 minutes until browned. Flip, reduce to low, and cook for about 5 minutes until just cooked through.

4. Finish. Plate, sprinkle with coarsely-ground black pepper, and, if you like, top with chopped scallions and a squeeze of lemon juice.

Tips & Notes

The seasoning is on the robust side; reduce the marinade ingredient amounts slightly if you prefer a lighter taste.

Chicken browns quickly—adjust the heat so it doesn’t scorch before the inside cooks through.

A touch of vinegar in the marinade helps keep the chicken tender and moist.

Scallions and lemon complement shio-dare perfectly—add to taste.