Japanese Chicken Skewers

In a medium bowl, whisk together soy sauce, mirin, sake (if using), brown sugar, garlic, ginger, and sesame oil.

Add the chicken cubes to the marinade, toss to coat well. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

Thread the marinated chicken onto the soaked wooden skewers.

Preheat grill to medium heat. If using oven, preheat to 400°F (200°C).

While the grill is preheating, in a small saucepan, bring the remaining marinade to a simmer over medium heat. Stir in the cornstarch slurry (cornstarch mixed with water) and cook, stirring constantly, until the sauce thickens, about 1-2 minutes. Remove from heat.

Grill the chicken skewers for 10-12 minutes, turning occasionally, until cooked through and slightly charred. Brush with the thickened teriyaki sauce during the last few minutes of grilling.

Alternatively, bake in the preheated oven for 15-20 minutes, turning halfway through, until cooked through. Brush with the thickened teriyaki sauce during the last few minutes of baking.

Garnish with sesame seeds and chopped green onions (if using).

Serve immediately.