6 chicken thighs or breast halves

YAKITORI SAUCE:

1/2 c. soy sauce
2/3 c. sugar
3/4 c. rice wine or dry wine
1 clove garlic
1 tsp. ginger
1 tbsp. water
1 tbsp. cornstarch

In small saucepan combine soy sauce, sugar, wine, ginger and garlic. Cook over medium-high heat 4 to 5 minutes.

In a small bowl combine water and cornstarch. Stir mixture into sauce and cook until thickened.

Grill chicken 5 minutes, turning once. Baste with sauce and continue until done, turning and basting chicken frequently. Season, if desired with sesame seeds or ground red pepper. Serves 4 to 6.