Chicken thighs: without bone and skin
Japanese leek, leek, or green onion
Soya sauce
Mirin or sake
Sugar
Honey or maple syrup
Small wooden spears
Mix together 4 tablespoons of soya sauce, 3 tablespoons of sugar, a little bit of honey or maple syrup, a little bit of mirin and water, and heat it up until it's homogenous.
Cut the chicken thighs into about 3x2x2cm large pieces.
Put the chicken pieces into the already prepared sauce, and let it stand for a while.
Cut the leek or green onions in about 3 cm long pieces.
Spear three or four pieces of chicken and some leek on each wooden stick.
Grill them, or use the oven at 200 degrees celsius. (You may want to wrap the wooden sticks with aluminium foil; otherwise, they may burn off.)