Combine 1 1/2 cups water and soy sauce in a saucepan over medium heat and stir until sugar is dissolved. Add mirin and bring mixture to a boil. Combine 1/2 cup water and cornstarch and stir until thoroughly mixed. Add to saucepan and stir constantly until sauce boils. Set aside and keep warm.
Wrap chicken pieces around steamed shrimp and lightly salt and pepper. In a fry pan over medium heat add the oil and the shrimp and saute until lightly brown. Arrange on a heated serving plate and coat with sauce. Serve remaining sauce on the side.
Steamed Shrimp: Place peeled, and deveined shrimp lengthwise, on a bamboo skewer. Bring 4 quarts salted water to a boil and drop in the shrimp. When water boils remove from heat and drain the shrimp. Cool shrimp and remove the skewer.
