Prepare the chicken thighs. Cut the chicken into bite-sized pieces. Remove the skin and cut it into pieces as well.

Place the chicken, garlic, and sake in a zip-top bag. Massage well to coat the chicken with the seasonings. For best flavor, let it marinate for about 30 minutes.

Thread the chicken onto skewers to make yakitori. I like to alternate with green onion and also make some with just chicken skin.

Microwave the skewered chicken for about 3 minutes to cook through, then finish by browning in a skillet. Finally, coat with the sauce.

To make the sauce: In a saucepan, combine the sugar and water. Simmer until it turns a caramel color, just like making caramel syrup.

Once it’s caramelized, turn off the heat and carefully add the boiling water. Be cautious, as it will bubble up.

Add all the remaining sauce ingredients (sake, soy sauce, mirin, sesame oil) and bring to a gentle boil. The sauce is ready—do not reduce it further.

Add the microwaved yakitori and sauce to a skillet. Cook over medium heat, turning to coat the skewers with sauce until nicely glazed. Adjust the sauce to taste.

Sprinkle with shichimi togarashi (Japanese seven spice) or your favorite seasoning and enjoy!