Sort ingredients
lilulay
QR Code
Listen
Pdf
Soak 10 to 12 bamboo skewers in water for 30 minutes.
In a small pot over medium-high heat, bring soy sauce, mirin, sake, and granulated sugar to a boil. Reduce heat to low and simmer until slightly thickened, 5 to 7 minutes. Remove from heat and let cool to room temperature. Reserve ¼ cup sauce in a small bowl.
Meanwhile, fold each piece of chicken in half and thread onto a skewer. Thread a scallion piece onto skewer. Repeat until each skewer has 4 pieces of chicken and 3 pieces of scallion.
Prepare a grill for medium-high heat; preheat 5 minutes. Lightly brush grates with oil. Grill skewers, turning occasionally, 4 minutes. After 4 minutes, begin brushing skewers with reserved sauce after each turn. Continue to grill until an instant-read thermometer inserted into thickest part of chicken registers 165°, 4 to 5 minutes more.
Arrange skewers on a platter. Using a clean brush, baste top of skewers with more sauce. Sprinkle with desired toppings.