using bamboo skewers, soak them in water for at
least 1 hour before using, to prevent burning.
Cut the chicken into strips and thread onto the
skewers. Place the skewers in a shallow nonmetallic
dish and pour over combined teriyaki sauce, mirin,
garlic, ginger and sugar. Cover and refrigerate
for several hours or overnight.
the skewers from the marinade, and discard marinade.
Heat about 1 1/2 inches of oil in a frying pan.
Toss the skewers in cornstarch and shallow-fry
in the oil until well browned and tender. Drain
on paper towels. Serve the chicken skewers with
the Dipping Sauce.
Combine all ingredients in a bowl and mix well.
*Mirin is a sweet
rice wine used in Japanese cooking and available
from Asian grocers. You can substitute dry sherry
if mirin is unavailable.
uncooked marinated skewers can be frozen.