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Yakitori Chicken Thighs with Hung's Noodles

Bessie Box free run chicken Yakitori on top of fresh made noodles from Hung's Noodles

Alberta-raised chicken with Calgary-made noodles

This mouthwatering recipe comes to us from one of Calgary's Finest Walton Chung of Hung's Noodles!

We LOVE quick and easy recipes and this chicken yakitori recipe is just that.
This yakitori can be cooked using your oven broiler or on the grill. Perfect for any weather!

This recipe also features Hung's Noodles, a local family owned businesses that crafts the best authentic Asian noodles. If you love going out to Chinese restaurants in Calgary, you've likely experienced Hung's Noodles. Hung's Noodles started over 30 years ago with Ricky Chung, his father Tin, and Uncle Norman. Their noodles are all made fresh daily in small batches with the highest quality ingredients. We wanted a recipe that properly features their delicious noodles, so who better to ask than the family themselves!

Ingredients ⁣


  • 1 pack of Bessie's naturally raised chicken thighs
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1/4 cup sake
  • 1/4 cup water
  • 2 tsp brown sugar (packed and leveled)
  • Olive oil
  • Seasoning salt
  • Bamboo skewers, soaked in water for 1hr (best soaked overnight)

Tossed Noodles

  • 1 Pack of your favourite Hung's Noodles
    (we recommend their thick Udon noodles)
  • 1/2 cup soy sauce
  • 1/4 cup chilli oil
  • 2 tbsp sesame oil
  • 1 tbsp sugar


Sauce-tossed Noodles

  1. Boil your Hung's Noodles until the desired tenderness. If you're using fresh noodles from Hung's Noodles, a quick 3 minutes is usually best.
  2. In a bowl mix together the soy sauce, chili oil, sesame oil, and sugar.
  3. Toss in as little or as much of the sauce as you'd like.


  1. Create your yakitori sauce (aka tare): In a small saucepan over medium heat whisk together the soy sauce, mirin, sake, water and brown sugar until smooth. Bring the mixture to a boil, then reduce the heat to a simmer until it thickens, leaving 1/3 of the mixture.
  2. Separate the Yakitori sauce into 2 bowls to avoid cross contamination. One bowl will be used to brush the chicken while cooking, the other will be brushed over when the chicken is ready to be served. Set aside to cool.
    Note: The sauce can be made ahead of time and stored in the fridge for up to 2 months.
  3. Debone your Bessie Chicken thighs.
    Not sure how to debone chicken thighs? Checkout this how-to!
  4. Brush the chicken with olive oil and season with seasoning salt to your liking.
  5. If you're using an oven, preheat your oven for a low broil. If you're grilling, preheat your grill to cook on high heat.
  6. Thread the chicken thighs onto the bamboo skewers. Make sure the skewers are soaked in water for at least 1hr to keep them from burning up on the grill or in the oven.
  7. Grill or broil your skewered chicken thighs until lightly browned and almost cooked through (approx. 8-10 minutes). Turn once half way through.
    If you're broiling your skewers in the oven, place them on a roasting tray in the middle rack. 
  8. Generously brush the chicken with yakitori sauce on both sides. Continue to broil for 2-3 more minutes or until the sauce caramelizes.
  9. Plate the yakitori skewers over your sauce-tossed noodles and brush with the other bowl of yakitori sauce.
  10. Enjoy!