Chicken Yakotori with Baby Corn and Scallions

I love yakotori (also known where I live as "chicken on a stick"). The recipe is pretty basic, with the addition of scallions and baby corn to the skewers, to dress it up and bit (and pump up the flavor).

I used chicken breast instead of the traditional chicken thighs, just to lighten it up a little.

Cook the following over medium heat until reduced by half:
2 cups mirin
1 cup soy sauce
1/3 cup sugar
3 garlic cloves
chili flakes or sriracha

Marinate 1 lb of 1 inch cubed pieces of chicken in half of the above sauce, once it has cooled. Reserve the other half of the sauce.

After marination continues a for a few hours, skewer the meat and grill it. Baste with the remaining sauce. Baste and baste and baste. The glaze that forms is delicious. You will wish you basted more than once if you ignore me...

You could serve this with rice and/or a grilled vegetable like asparagus or green beans.