Japanese-style Skewers

If using bamboo skewers, soak them in water for at least 1 hour before using, to prevent burning.

Cut the chicken into strips and thread onto the skewers. Place the skewers in a shallow nonmetallic dish and pour over combined teriyaki sauce, mirin, garlic, ginger and sugar. Cover and refrigerate for several hours or overnight.

Drain the skewers from the marinade, and discard marinade. Heat about 1 1/2 inches of oil in a frying pan. Toss the skewers in cornstarch and shallow-fry in the oil until well browned and tender. Drain on paper towels. Serve the chicken skewers with the Dipping Sauce.

Dipping Sauce:

Combine all ingredients in a bowl and mix well.

*Mirin is a sweet rice wine used in Japanese cooking and available from Asian grocers. You can substitute dry sherry if mirin is unavailable*.

**The uncooked marinated skewers can be frozen**.