Remove the skin from the chicken, chop into your preferred pieces, and place in a bowl. Sprinkle with salt and pepper, and let it sit for about 5 minutes to flavor the chicken.
In the meantime, cut the white part of the Japanese leeks into 2 cm slices. If they are too thin, they'll fall apart when you try to skewer them so be careful there.
Put the chicken in a frying pan without oil, and lightly fry until it's cooked half way through. It's ok if it's still a little red.
Turn off the heat, and skewer the chicken in the pan. Skewer the white part of the Japanese leeks as well. Please be careful because they are hot.
When the pan has been greased from the chicken, discard a little bit of the excess oil. Add all the sauce ingredients and bring to a boil (the sauce is done).
Grill both sides of the skewered chicken on a grill while dipping in the sauce or brushing it occasionally, then it's done.
Story Behind this Recipe
My family loves yakitori. Since there are lots of hungry boys in my family, it can get expensive to eat out. That's why we try to make it at home.
Please adjust the sweetness of the sauce. When the chicken is freshly cooked, dip in the sauce. It prevents the chicken from getting dry. The oil that drips off the chicken when you dip the skewers in it gradually adds flavor to the sauce. You can pour the leftover sauce on top later, use it for a stir-fry, or pour it over rice.