for 6 portions
455 g (1 lb) boneless, skinless chicken thighs, cut into 2 1/2-cm (1-inch) pieces
1 cup green onions (150 g), cut into 1-inch (2.5 cm) pieces
3 tablespoons canola oil
½ cup soy frosting (120 ml)
green onion, thinly sliced, for garnish
1 cup soy sauce (235 ml)
¼ cup rice vinegar (60 ml)
¼ cup sake (60 ml)
¼ cup sugar (50 g)
bamboo skewer, 15 cm (6 inches)
Skewer 3-4 pieces of chicken and green onions alternately on a bamboo skewer. Repeat with remaining chicken and onions.
Heat oil in a skillet over medium-high heat.
Sear 3-4 skewers at a time and turn them over when the bottom is golden brown.
In a medium saucepan, combine all the ingredients for the glaze and bring to a boil until bubbles start to get sticky and shiny.
Brush the skewers evenly with the glaze and cook for about 4 more minutes, turning every minute and glazing occasionally.
Let cool, then serve with extra green onions on top!