Step by step

Method

5 steps

1. 1

   Soak bamboo skewers in water 20 minutes so they don't burn. In a small saucepan, simmer soy sauce, brown sugar, rice vinegar, ginger, and garlic 2 minutes. Stir in the cornstarch slurry until the sauce turns glossy, then split it: half for basting, half for the table.

2. 2

   Thread the chicken pieces onto skewers (tuck green onion lengths between pieces if you're using them). Leave a little space so heat can get around each chunk. Brush lightly with basting sauce.

3. 3

   Heat a grill pan or heavy skillet over medium-high with a thin film of oil. Cook the skewers 3–4 minutes per side, basting as you flip, until the chicken is browned in spots and cooked through (165°F in the thickest piece, juices clear).

4. 4

   Brush with the reserved sauce right before they leave the pan so it stays sticky.

5. 5

   Serve hot — yakitori waits for no one. Extra sauce on the side for dunking.