Yakotori Japanese Skewered Chicken

In a large bowl, mix dark soy sauce, mirin, rice wine, brown sugar, garlic and ginger. Save about 1/3 of the sauce in a small bowl and set aside for later.

Put the chicken thigh cubes in the bowl and mix. Marinate for about 1 hour.

Soak the bamboo skewers in water for at least 15 minutes.

Line the fryer basket with grill mat or a sheet of lightly greased aluminum foil.

Thread the skewers through the chicken pieces then put the skewers in the fryer basket. Spritz some oil over the skewers and air fry at 380F (190C) for 10-12 minutes, flip once in the middle, until surface is slightly caramelized and the meat is cooked through.

In the meantime, use a sauce pan to bring the previously set-aside sauce to boil. Stir constantly until the sauce thickens. Put the sauce in a small bowl to be used for dipping.