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1
Soak the wooden skewers in water for 30 minutes. Cut the scallions in half, right where the dark green tops meet the lighter bottoms.
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2
In a small saucepan over high heat, combine the first 7 ingredients and the dark green parts of the scallions. Bring to a boil, then reduce the heat to a simmer. Cook for 8 minutes, until the mixture begins to thicken slightly. Sprinkle the cornstarch on top of the sauce, stir well, and cook for another 1 to 2 minutes -- the sauce will continue to thicken. Set aside to cool.
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3
Once the sauce is cool, spoon enough onto the chicken to coat it. Let it sit for 30 minutes or so to marinate.
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4
Cut the lighter parts of the scallions in 1 inch pieces. Take a skewer and thread a piece of marinated chicken onto it, piercing both ends to form a folded slice. Thread on a piece of scallion perpendicular to the skewer. Continue alternating between chicken and scallions in this fashion, until you've filled all of your skewers.
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5
Lightly oil a cast iron pan and place it over medium-high heat. Working in batches, add the skewers. Cook for 2 minutes on each side, then begin brushing the skewers with the yakitori sauce. Turn and baste the skewers every 30 seconds for another 4 minutes, or until the chicken is cooked through. Between each batch, wipe away any excess sauce to avoid burning and re-oil the pan. Transfer yakitori to a serving plate and sprinkle with toasted sesame seeds. Serve immediately.
