Soak the wooden skewers in water for 10 to 20 minutes to prevent burning while grilling.

In a medium bowl, mix soy sauce, red wine or mirin, brown sugar, and rice vinegar until the sugar dissolves. Heat in a saucepan for about 5 minutes until it thickens.

Trim the chicken and cut into 1 to 2 inch chunks. Place in a mixing bowl.

Add minced garlic, grated ginger, and a quarter cup of the yakitori sauce to the bowl. Mix well and marinate for at least 10 minutes.

Create a slurry with cornstarch and cold water, stir into the saucepan, and thicken the sauce for 2-3 minutes.

Thread the marinated chicken pieces onto soaked skewers with space in between.

Grill the skewers for 8 to 12 minutes, turning occasionally and basting with the thickened sauce.

Serve the yakitori hot off the grill, paired with steamed rice or pickled vegetables.