Step 1

Soak wooden skewers in water for no less than 20 minutes. This will help keep them from catching fire.

Step 2

In a medium skillet, add the soy sauce, sake, water, cornstarch, brown sugar, ginger, garlic and white pepper. Whiske to combine.

Step 3

Bring to a low boil, whisking often until thickened. Remove off of the heat and measure out 1/2 cup of the sauce for basting the skewers. The remaining will be used for serving.

Step 4

Spray the grates of your grill with olive oil BEFORE preheating it to medium-high (550-600°)

Step 5

While your grill is preheating, thread the chicken onto skewers alternating with the green onion. Place on a metal baking sheet and spray with olive oil.

Step 6

Once your grill is hot, place the skewers down on the hot grates with the blunt end off and facing away from the grates, grill for 2 to 3 minutes a side. Turn and repeat.

Step 7

Using the reserved 1/2 cup of sauce, baste one side of the skewers. Turn and repeat until all the sauce is used.

Step 8

Once the chicken is fully cooked, remove to a platter, sprinkle with toasted sesame seeds and sliced green onions. Serve the reserved sauce on the side.