Tender, juicy skewered chicken grilled to perfection and brushed with a sweet-savory soy glaze enriched with toasted sesame. Perfect as an appetizer or izakaya-style small bite.
In a small saucepan, combine:
Soy sauce, mirin, sake, brown sugar, sesame oil, and ginger
Bring to a simmer over medium heat.
Stir in the cornstarch slurry and cook 1–2 minutes, until slightly thickened.
Stir in sesame seeds. Remove from heat and set aside.
Thread chicken pieces onto skewers, leaving space between each chunk.
Lightly season with salt and pepper.
Optional: marinate in a spoonful of the glaze (set aside separately to avoid cross-contamination) for 30 minutes in the fridge.
Preheat a grill or grill pan to medium-high.
Brush lightly with oil. Grill skewers for 4–5 minutes per side, turning occasionally.
During the last 2 minutes, baste generously with the glaze.
Transfer to a platter and brush with a final layer of glaze.
Sprinkle with sesame seeds and spring onions.
Serve warm with lemon wedges or a side of pickled veggies.
Use chicken breast for a leaner version.
Add scallions (negi) between chicken chunks for a traditional touch.
Turn glaze into a dipping sauce by doubling the batch and reserving some.
Drink: Cold sake, crisp lager, or dry rosé
NA: Ginger soda or iced green tea
6 servings