4 minced garlic cloves
2 T grated ginger
2/3 C. soy sauce
1 tsp. black pepper
2/3 C. water
6 T. mirin (rice wine)
3/4 C. brown sugar
2 T. rice wine vinegar
Mix this together until the sugar dissolves and pour a few tablespoons of it in a ziplock bag along with the chicken. Let it marinate overnight turning the bag occasionally. Refrigerate the additional marinade.
Soak some wooden skewers ahead of time so they won't burn. Then pierce the chicken sliding it on the skewers in a zigzag fashion.
|Heat the reserved marinade until it begins to boil and stir in 2 T. corn starch mixed with 1 T. water. Stir and cook until it thickens. Sorry for the blur.|
Brush with more of the sauce just before serving.