# What You Need:
→ Meatballs
01 - 1 pound ground chicken, preferably thigh
02 - 2 green onions, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon freshly grated ginger
05 - 2 tablespoons panko breadcrumbs
06 - 1 large egg
07 - 1 tablespoon soy sauce
08 - 1 tablespoon sake
09 - 1 teaspoon sesame oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper
→ Yakitori Sauce
12 - 1/3 cup soy sauce
13 - 1/4 cup mirin
14 - 2 tablespoons sake
15 - 2 tablespoons packed brown sugar
16 - 1 tablespoon honey
→ For Serving
17 - Bamboo or metal skewers, soaked in water if bamboo
18 - Sliced green onions, for garnish (optional)
19 - Toasted sesame seeds, for garnish (optional)
# Directions:
01 - Combine soy sauce, mirin, sake, brown sugar, and honey in a small saucepan. Simmer over medium heat for 5–7 minutes, stirring occasionally, until slightly thickened. Allow to cool.
02 - In a large mixing bowl, blend ground chicken with chopped green onions, minced garlic, grated ginger, panko breadcrumbs, egg, soy sauce, sake, sesame oil, salt, and black pepper until just incorporated. Avoid overmixing.
03 - With damp hands, portion the mixture into 20–24 meatballs, each about 1.5 tablespoons.
04 - Thread 3–4 meatballs onto each soaked skewer, securing gently.
05 - Set grill or grill pan to medium-high heat and lightly oil the grates.
06 - Arrange skewers on the grill and cook for 3–4 minutes per side, rotating to achieve even browning.
07 - Brush meatballs generously with yakitori sauce; continue grilling for 1–2 minutes, turning and glazing until meatballs are glossy and cooked through.
08 - Transfer skewers to a platter and finish with sliced green onions and toasted sesame seeds if desired. Serve hot.
