Step by step

Method

4 steps

1. 1

   Soak bamboo skewers 20 minutes so they don't catch fire. Cut boneless chicken thighs into 1-inch pieces and cut thick green onion (negi) or scallion whites into matching lengths. Thread chicken and onion alternating — tight but not smashed.

2. 2

   Simmer soy sauce, mirin (or sugar plus a splash of water), a little sake or rice vinegar, grated ginger, and garlic 2–3 minutes until slightly syrupy. Stir in a cornstarch slurry if you want it glossier. Set aside half for serving.

3. 3

   Heat a grill pan or skillet over medium-high with a thin film of oil. Cook skewers 3–4 minutes per side, brushing with sauce in the last 2 minutes, until the chicken hits 165°F and the edges char lightly. The onion should soften and sweeten.

4. 4

   Brush with the reserved sauce and serve hot. Negima is about that sweet-salty lacquer on juicy thigh meat — don't walk away during the glaze step.