Ingredients

• 1 lb Chicken breast or thigh, boneless and skinless (cut into 1 inch pieces)
• 1/2 cup Soy sauce
• 1/2 cup Mirin
• 1/4 cup Sake
• 1/4 cup Water
• 2 teaspoons Brown sugar
• 9 Green onions
• 1 pinch Dried red pepper flakes (optional)
• vegetable oil (canola, neutral flavored oil, etc.)

Instructions

1. Soak 12 bamboo skewers in water for 30 minutes.
2. In a small saucepan over high heat, combine soy sauce, mirin, sake, water, brown sugar, green onion, and optional red pepper flakes. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 30 minutes until the liquid is reduced by half, resulting in a thicker, glossy sauce. Allow the sauce to cool to room temperature before use.
3. Set aside half of the sauce in a small bowl. In another bowl, combine the chicken with the remaining sauce, ensuring it is fully coated. Cover and marinate in the refrigerator for 30 minutes.
4. Assemble the skewers by alternately threading a piece of chicken with a piece of scallion, perpendicular to the skewer. Each skewer should hold approximately 4 pieces of chicken and 3 pieces of green onion. Discard any remaining marinade.
5. For oven preparation, preheat to 400°F. Lightly grease a foil-lined baking sheet and bake the chicken skewers for 16-22 minutes, flipping halfway through, or until the chicken reaches an internal temperature of 160°F.
6. For grilling, preheat the grill to medium-high heat (about 425°F) and grease with vegetable oil. Grill the chicken skewers for 6 minutes, then rotate and cook for an additional 4 minutes.
7. Baste with the reserved sauce that did not come into contact with raw chicken, and continue cooking for 3 minutes. Flip, baste again, and cook for an additional 3 minutes. Allow the skewers to rest for 5 minutes before serving.
8. Transfer the skewers to a serving plate and brush the chicken with the reserved sauce.