Yakitori (Japanese-Style Skewered Chicken)

Make the tare sauce:

1. Combine soy sauce, mirin, brown sugar, and rice syrup in a small saucepan, bring to a boil and reduce to a simmer until slightly thickened.
2. Divide the sauce into 2 separate bowls. (One will be used for basting the chicken in the oven, the other reserved for brushing on cooked chicken before serving).

Prepare the chicken:

1. In a bowl, combine the soy sauce, mirin, white or black pepper, green onions and cut-up chicken breast.
2. Place into the fridge to marinate for about 20 minutes.
3. Thread the chicken onto a bamboo skewer, and alternate with a piece of green onion.
4. Add another piece of chicken and continue skewering with the remainder.
5. Place the chicken skewers onto a lightly greased wire rack on a baking sheet lined with aluminum foil.
6. Broil at 500F/260°C for 5 minutes, remove from oven and glaze with the sauce with a pastry brush. Flip the skewers and brush on with more tare sauce.
7. Discard the used tare sauce (or bring to a full boil for a few minutes as it has been contaminated with partially-cooked chicken).
8. Return to the oven and continue to broil for another 5-7 minutes, until the chicken reaches an internal temperature of 165°F/74°C.
9. Remove from oven and let cool slightly.
10. Use a clean pastry brush to brush on reserved teriyaki sauce prior to serving.
11. Garnish with sesame seeds and additional green onion, if you like.
12. Serve with steamed rice.