Kushi "Yakitori" – Grilled Chicken Kebabs with Yakitori Sauce

Cut the chicken legs or breast (off the bone) into cubes weighing approx. 15 to 20 g. Carefully wash the spring onions and cut them into 4 cm long pieces. Place 3 pieces of chicken and 2 pieces of spring onion alternately on each skewer. Put the white wine and sugar or honey in a saucepan and bring it to the boil. Add the soy sauce and bring to the boil, then leave to cool. Place the chicken kebabs in a flat bowl next to each other and pour over the cooled sauce. Marinate for approx. 5 minutes. Then remove the kebabs from the sauce, allow excess sauce to drip off and roast in an oven at 240 degrees for 4 minutes. Brush the kebabs with the sauce and roast for another 4 minutes. Reduce the remaining sauce in a pan and pour it over the kebabs.