Sticky Yakitori Skewers

Slice the boneless chicken thighs into 2‑inch pieces.

Trim the spring onions and cut them into 2‑inch sections.

Soak the bamboo skewers in water for at least 10 minutes to prevent burning.

Thread 3‑4 pieces of chicken onto each skewer, alternating with a spring onion piece, and repeat until you have 8 skewers.

Season the assembled skewers lightly with salt and pepper on all sides.

Prepare the glaze: in a small bowl, whisk together the itsu teriyaki sauce, soy sauce, sesame oil, grated garlic, and grated ginger.

Preheat a cast‑iron skillet or grill to medium‑high heat (about 400°F / 390°F).

Place the skewers on the hot surface and grill for 7 minutes on the first side.

During the last minute of the first side, brush the skewers generously with the glaze.

Flip the skewers and grill the other side for another 7 minutes, again brushing with glaze during the final minute.

If using an air fryer, preheat it to 350°F (350°F), arrange the skewers in a single layer, and air‑fry for 15 minutes.

After the initial air‑frying, brush the skewers with the glaze and continue cooking for an additional 5 minutes until the glaze caramelizes.

Remove the skewers from the heat and let them rest for 2 minutes to allow the glaze to set.

Serve the sticky yakitori skewers hot, optionally garnished with a sprinkle of toasted sesame seeds or chopped spring onions.