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It’s best not to use chicken breast for these skewers, as chicken thighs are much more tender.
If you can't find sake, consider replacing it with dry white wine (such as vermouth) or dry sherry.
Rinse the spring onion and mainly use the white part, divide it into pieces of about 4 cm (~1.6 inches).
Combine soy sauce, mirin, sake, and brown caster sugar in a small saucepan. You can optionally add a garlic clove to this for extra flavour, but this is not classic for yakitori. Heat this for a few minutes and place the pieces of spring onion in the mixture.
Cook for a few minutes until the spring onion has softened a bit, remove it from the sauce so that it won’t become too soft. Reduce the sauce to about half.
Divide the chicken thighs into small pieces. Start with a few pieces of the chicken thigh on the skewer, then a piece of spring onion and then repeat.
Heat a grill pan, large skillet or barbecue on high heat. Grill the skewers on both sides for a few minutes.
After a few minutes, brush the sauce over the skewers with a silicone kitchen brush. Repeat this a few times while turning the skewers every now and then until the chicken is completely cooked. Enjoy!